Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
Udon Noodle Soup
This is my version of Udon noodle soup. Not having access to mirin or dashi, I had to make do with a richly flavored vegetable broth and light soy sauce and store-bought udon noodles. And I've made it vegetarian too.
300 g dried Udon noodles
6 cups Vegetable broth (homemade or store-bought. The recipe I used for vegetable broth is one that I found at You Say Tomato,...I say Tomato, which always works really well for me. I find the store-bought broths are too salty)
Button Mushrooms, sliced fine (Shiitake would work better)
2-3 stalks Spring Onions, chopped fine (greens only)
1 Carrot, grated
2 eggs, beaten
Heat an omelet pan with a little oil. Pour in the beaten egg and swirl around to form a thin layer. Let it cook until set, flip over and cook the other side for a few seconds. Let cool and roll into a long cigar. Cut crosswise into thin strips.
Cook the noodles in a large saucepan of boiling water. When tender, drain the noodles and rinse under cold water. Set aside.
Bring the broth to a boil over low heat. Add the mushrooms and carrots, and cook for 5-7 minutes until just tender. Meanwhile divide the noodles and add to warmed soup bowls. Ladle the hot broth with the veggies on top of the noodles.. Sprinkle with the spring onion greens and add some egg strips to each bowl.
This is for Holler @ Tinned Tomatoes for this month's edition of No Croutons Required.
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DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi, Sripriya, Viji, Kamalika and Pavani.