Koro Udon (Nagoya Style Udon Soup)
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Koro Udon (Nagoya Style Udon Soup)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 350 ml dashi stock use kombu/shiitake dashi for plant-based diets
- 2 ½ tbsp dark soy sauce
- 1 tbsp mirin
- 3-5 Ice cubes
- 2 portions udon noodles
- 1 pinch salt
- 30 g spinach
- sesame seeds to garnish
- finely chopped green onions to garnish
Instructions
- Take a sauce pan and add 350 ml dashi stock, 2 ½ tbsp dark soy sauce and 1 tbsp mirin. Bring to a boil and let it bubble for 1 minute before turning off the heat.
- Add 3-5 ice cubes to the broth to help cool it quickly. It should be warm, not hot or cold. Let the broth sit while you cook the noodles.
- Bring a pot of water to a rolling boil and add 2 portions udon noodles. Cook for the time stated on the packaging.
- In the meantime, boil a small pot of water and add 1 pinch salt. Blanch 30 g spinach for 1 minute and then transfer to a bowl of cold water to prevent overcooking.
- Once the udon is cooked, use a colander to drain and rinse with warm water to remove excess starch. Shake well to release excess water, then place in serving bowls.
- Pour the warm soup over the udon and garnish with the blanched spinach, sesame seeds and finely chopped green onions.
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