This warm bowl of udon features a light soy-based broth, thick chewy udon noodles, and simple toppings like a soft egg, spring onions, and fish cake. It’s comforting, balanced, and incredibly easy to make at home using Lian Huat Fresh Udon Noodles. Perfect for a light meal.
Serving Size: 4
Ingredients
Soup Base
- 500g Lian Huat Fresh Udon Noodles
- 6 cups dashi stock
(or chicken/vegetable stock) - 3 tbsp light soy sauce
- 1½ tbsp mirin
(or 1½ tsp sugar if substituting) - ½–1 tsp sesame oil
Toppings
- 4 eggs (soft-boiled or poached)
- Fish cake slices (narutomaki or kamaboko)
- Spring onions, sliced
- Tempura crumbs or fried shallots (optional)
- Shichimi togarashi or chilli flakes (optional)
- Pickled vegetables or blanched greens (optional)
Method
Prepare the broth: Bring the stock to a gentle simmer in a pot. Add soy sauce, mirin, and sesame oil. Taste and adjust if needed.
Cook the udon noodles: Cook Lian Huat Fresh Udon Noodles for 1–2 minutes. Drain well and divide into bowls.
Cook the eggs: Soft-boil eggs for 6–7 minutes, then peel and halve, or poach gently.
Assemble: Pour hot broth over the noodles and top with egg and other toppings.
Serve immediately: Finish with spring onions and optional chilli seasoning.