Ingredients
Broth and Soup Base
- 4 cups chicken broth
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons bonito flakes
- 2 tablespoons white miso paste
Vegetables and Toppings
- Handful of dried seaweed (plus more for topping)
- Handful of chopped scallions (plus more for topping)
Main Ingredients
- 20 ounces fresh udon noodles
- 3 eggs (beaten)
Instructions
- Prepare the Broth: In a large pot, bring the chicken broth, water, and soy sauce to a boil over medium-high heat. Once boiling, reduce the heat to medium and add the bonito flakes to infuse the broth with smoky umami flavor.
- Simmer and Add Miso: Let the broth simmer for 10 minutes to extract flavors from the bonito flakes. After simmering, whisk in the white miso paste thoroughly to dissolve it, stirring frequently. Then add the dried seaweed and chopped scallions to the soup base.
- Cook the Udon Noodles: Add the fresh udon noodles into the simmering broth and cook until the noodles are tender and soft, approximately 5 to 7 minutes.
- Incorporate the Eggs: Slowly drizzle the beaten eggs into the soup, stirring gently so the eggs cook through in strands or soft ribbons, adding richness and texture to the soup.
- Serve: Ladle the soup immediately into bowls and garnish with extra dried seaweed and chopped scallions. Optionally, add additional toppings of your choice for extra flavor and texture.
Notes
- Use fresh udon noodles for the best texture, but frozen or dried udon noodles can be substituted with adjusted cooking times.
- Adjust the quantity of soy sauce and miso paste to your taste preference for saltiness and umami intensity.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bonito flakes.
- Additional toppings such as sliced mushrooms, tofu, or spinach can be added for extra nutrition and flavor.
- Serve immediately for optimal noodle texture; noodles may become soggy if left to sit too long.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
