Udon Night: Quick & Easy Restaurant Style Udon Recipe

Serve this to your guests and they will think you run an authentic Japanese Restaurant. 

It's Udon Night Homies. 

There are a million udon recipes out there but this one is the easiest and most delicious in our household. 

Some people love making things from scratch, but I'm just a bit lazy and really appreciate shortcuts. 

Why waste time to reinvent the wheel?

Serves: Serves 2

Ingredients

1 package of Dashi: Mine was already included with the fishcakes but, you make your own here.

2 packages of sanuki udon  (mine came in a pack of 5)

1 green onion/scallion, finely slice

1 package of Enoki Mushroom

1 package of roasted seaweed

1 bottle of Mizkan Oigatsuo - Tsuyu Soup Base for udon, soba & tempura sauce 16 fl. oz. (no MSG)

You can also add one egg to your soup if you like your broth to be a bit creamier.

You can buy all of these ingredients at your local Asian market or grocer. They don't even have to be the same brand. Some of your local places like Whole Foods or Fairway have "Asian Cuisine" sections, where they carry some of these ingredients as well.

Step 1:

Add 1 cup of soup base and 8 or 9 cups of water to a large pot and boil.

This soup base is awesome and everyone should have it in their home. It can be a lighter soy sauce replacement, and you can use it for stir fry, asian noodle soups, soba, tempura sauce, and more!

Step 2: 

Slice your fish cakes into thin slices, or to your liking. Add the fish cakes and packet of Dashi into the broth soup base to boil.

There are many different kinds of assorted fishcakes available but I like this one because it comes with a package of Dashi already pre-packaged!

Step 3: 

Finely slice your scallions and cut off the root end of your Enoki mushrooms.

Leave your scallions as a topping until you serve your Udon at the end and add your mushrooms to the pot when boiling.

Scallions are always a nice garnish and will bring out the flavor of your Udon bowl.

Enoki mushrooms are also one of my favorite kinds of mushroom. They look like tentacles but they are super delicious and fun to use.

Step 4: 

Add noodles to the boiling pot and cook for 3-5 mins.

Sanuki udon is my favorite. I love the taste, it doesn't break apart, and it wont loose its tender firmness too easily in the broth.

Step 5: 

Cut up your seaweed into strips. Leave as topping for when the soup is ready.

You can use sushi seaweed but they tend to be pricier. You can pick up a pack of the the roasted seaweed I used at your local supermarket like Trader-Joe's or Whole Foods.

Step 6:

This isn't on my original ingredients list, but I like a little spice to my soup.

If you like a little kick, add one tablespoon of red pepper powder to the boiling pot.

Final step: 

Serve your Udon in a large bowl and add scallions, seaweed and any other toppings you prefer.

Voilà!

Super easy.

Woof!

Even Leo thinks it smells delicious.

Allan ate the entire bowl and even took some leftovers to work the next day.

Udon is great any day, but even better when you are feeling a bit under the weather.

Good luck with your humpdee homies!

XO