Korean Street Stall Udon (Dashi Broth Fish Cake Noodle Soup)
Kombu is simmered for eight minutes, then bonito flakes are steeped for two minutes to produce a clear dashi broth, seasoned with soup soy sauce, regular soy sauce, and a touch of sugar. Fish cake slices are simmered in the broth for added depth, while frozen udon noodles are blanched separately and briefly rinsed to remove excess starch before being placed in bowls and ladled with the hot broth. Topped with sliced scallion and shredded seaweed, the dish centers on a clean, soy-based umami.
Adjust Servings
Instructions
- 1
Simmer water with kombu over medium-low heat for 8 minutes, then remove kombu.
- 2
Turn off heat, steep bonito flakes for 2 minutes, then strain for a clear broth.
- 3
Return broth to heat, add soup soy sauce, soy sauce, and sugar, then bring to a boil.
- 4
Add sliced fish cake and simmer for 3 minutes to deepen flavor.
- 5
Blanch udon for 1 minute, then rinse briefly to remove excess starch.
- 6
Place noodles in bowls, pour over hot broth with fish cake, and top with scallion and seaweed.
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