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Udon Noodle Soup (Kake Udon)
Instant dashi packets provide deep flavor in this simple recipe for udon noodle soup. Chewy homemade or store-bought udon make it filling and hearty.
👥 4 Servings👤 Namiko Hirasawa Chen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●pot
- ●pan
- ●saucepan
📝 Preparation Steps
1
Noodles
2
Stir 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt into ¾ cup plus 2 Tbsp. (198 g) water in a small bowl until dissolved. Place 3¼ cups (406 g) all-purpose flour in a large bowl and drizzle salt water evenly over. Stir with a spoon or chopsticks until water is absorbed and shaggy clumps form. Knead dough firmly in bowl until a tight, mostly smooth dough forms, 8–⏱️ 10 minutes (there may be some dry bits but there shouldn’t be any large patches of dry flour). Form dough into a ball and place inside a 2-gal. resealable plastic bag (or, split dough in half and place each in a 1-gal. resealable plastic bag). Seal bag, pressing out excess air and let rest ⏱️ 30 minutes.
. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt2 Tbsp¼ cups (406 g) all-purpose flour3
3
Place bag with dough between 2 kitchen towels and place on the floor. Using your heels, step on dough to flatten into a thin disk (hold on to the counter so you don’t slip). Open bag and fold dough into quarters, like a piece of paper. Seal bag, pressing out air, and place back between kitchen towels. Step on dough until flat. Repeat process of folding and stepping 3 more times (5 total). The dough will feel noticeably softer at the end. Seal bag tightly and let dough rest at least ⏱️ 2 hours and up to ⏱️ 12 hours. (If storing longer than ⏱️ 2 hours, chill and bring to room temperature before using).
4
Flatten dough on a surface to ½" thick. Roll dough out to a 12x10" rectangle about ⅛" thick. For the most even noodles, trim the edges of the dough to make a neat rectangle.
5
Lightly dust dough with potato starch or cornstarch and fold in half. Using a sharp knife or a bench scraper, cut dough into ⅛"-wide noodles. Shake noodles to detangle, dusting with more potato starch as needed to prevent sticking (try to use less rather than more starch here).
Potato starch or cornstarch (for dusting)
6
Cook noodles in a large pot of boiling water (no need to salt) until al dente, 8–⏱️ 10 minutes. Drain and rinse under cold running water to remove excess starch and make noodles bouncy.
7
Broth and Assembly
8
While the noodles are cooking, bring 4¼ cups water to a boil in a medium saucepan. Add 2 dashi stock powder packets, cover pan, and simmer ⏱️ 2 minutes to release flavors. Remove packet and discard. Add 3 Tbsp. soy sauce, 2 Tbsp. mirin (sweet Japanese rice wine), 2 tsp. sugar, and ¼ tsp. kosher salt to dashi and simmer until sugar and salt are dissolved, about ⏱️ 2 minutes.
¼ cups (406 g) all-purpose flour3dashi stock powder packets (preferably Kayanoya)2. soy sauce3 Tbsp. mirin (sweet Japanese rice wine)2 Tbsp. sugar2 tsp
9
Divide noodles among bowls and pour about 1 cup broth over each one. Top each with a pile of one quarter of 4 scallions, thinly sliced, and a large pinch of shichimi togarashi.
Shichimi togarashi (for serving)
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