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Koro Udon (Nagoya Style Udon Soup)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Course: Lunch , Dinner
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Bring a pot of water to a rolling boil and add 2 portions udon noodles. Cook for the time stated on the packaging.
  4. 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.
  5. 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.
  6. Pour the warm soup over the udon and garnish with the blanched spinach, sesame seeds and finely chopped green onions.