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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Quick Udon Broth
...in your mind.
Quick Udon Broth

Quick Udon Broth

Ingredients

  • 2 cups water
  • 2 teaspoons Hondashi *
  • 2 teaspoons soy sauce
  • 2 teaspoons mirin
  • 1 teaspoon sugar
  • 1/8 teaspoon Kosher salt
  • Diced green onion for serving

Directions

  1. Bring water to a boil, and add the Hondashi, soy, mirin, sugar & salt – stir well to make sure Hondashi dissolves – then turn down and let simmer about 5 minutes
    Extras to add:
  1. Dry udon noodles - boil first according to package in a separate pot, then add to the broth
    Fresh or frozen udon noodles
    - add them right to the broth cuz they’ll only take a few minutes to heat through
    Baby bok choy
    - cut the bottom off so the leaves all separate and add them to the simmering broth – they’ll only take about 3 minutes to soften
    Shrimp
    - add raw, peeled shrimp about 3 minutes before you want to serve
    Cooked chicken
    , slices of beef…anything can be added, just make sure you put them them in long enough to heat up
    * Hondashi
    is a granulated soup stock used in Japanese home cooking. If you want authentic Japanese flavor, hondashi is amazing.
    You can find the one I generally buy here
    .
Quick Udon Broth

Quick Udon Broth

Ingredients

  • 2 cups water
  • 2 teaspoons Hondashi *
  • 2 teaspoons soy sauce
  • 2 teaspoons mirin
  • 1 teaspoon sugar
  • 1/8 teaspoon Kosher salt
  • Diced green onion for serving

Directions

  1. Bring water to a boil, and add the Hondashi, soy, mirin, sugar & salt – stir well to make sure Hondashi dissolves – then turn down and let simmer about 5 minutes
    Extras to add:
  1. Dry udon noodles - boil first according to package in a separate pot, then add to the broth
    Fresh or frozen udon noodles
    - add them right to the broth cuz they’ll only take a few minutes to heat through
    Baby bok choy
    - cut the bottom off so the leaves all separate and add them to the simmering broth – they’ll only take about 3 minutes to soften
    Shrimp
    - add raw, peeled shrimp about 3 minutes before you want to serve
    Cooked chicken
    , slices of beef…anything can be added, just make sure you put them them in long enough to heat up
    * Hondashi
    is a granulated soup stock used in Japanese home cooking. If you want authentic Japanese flavor, hondashi is amazing.
    You can find the one I generally buy here
    .