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udon soup recipe
5 from 2 votes

Udon Soup

Recipe by Amy + Jacky | PressureCookRecipes.com
Easy to make this deliciously comforting Udon Soup! A popular simple Japanese noodle soup. Slippery al dente udon noodles with a satisfying chewy bite in light and well-balanced broth.
Servings 2
Total Time 15 minutes

Ingredients

Homemade Dashi

Garnish & Topping

  • 1 stalk green onion , thinly sliced
  • Large eggs (optional)

Equipment

Instructions

  • Prepare Ingredients:
    Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.
    *Pro Tip: Don't throw away the shrimp shells! We'll add them to the dashi to give the broth a little extra flavor boost.
    Dashi Stock:
    For Homemade Dashi: make dashi stock with this dashi recipe
    For Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.
  • Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they're fully cooked. Set aside the shrimp once they're fully cooked.
    *Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.
    *When to Add Shrimp Shells:
    If Using Homemade Dashi: Add in shrimp shells with kombu.
    If Using Instant Dashi: Add in shrimp shells with shrimp.
  • Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain & place eggs in ice-cold water to stop the residual heat from further cooking them.
  • Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don't add them all at once! Mix and bring your soy sauce dashi broth to a full boil.
    *Note: If you're using the Instant Pot, use the "Saute" button.
    *Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you're using Instant dashi, use less soy sauce. Please taste and adjust accordingly.
  • Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.
  • Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!

Notes

Udon Types: There are a variety of udon noodles, for this recipe, make sure you're using frozen udon noodles. You can find them in the supermarket's freezer section.
Soy Sauce: Different brands or even different bottles of soy sauce (same brand) can vary in their sodium levels, tartness, aroma, texture, and taste. As always, make sure to taste & adjust the amount accordingly. We developed this recipe using Kikkoman Organic Soy Sauce. This soy sauce may taste stronger than your usual soy sauce. 
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Author: Amy + Jacky
Calories: 59kcal

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 674mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg