This udon noodle bowl with sesame ginger broth is light, simple, satisfying and full of wonderful textures. Udon noodles are thick, chewy japanese noodles made from wheat and traditionally in Japan, served hot with a broth and then topped with assorted vegetables, tofu and or meat. This is a light soup with an assortment of interesting flavors. The broth I have made is a change to the traditional dashi that is used and is vegan friendly too. For the omnivores, please scroll to the bottom of the page to find an option for garlic, soy pork.

Serves 2

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Sesame Ginger Broth

  • 1.5 liters of vegetable stock
  • 2 tblsp. of soy sauce
  • 2 tblsp. of mirin
  • 1 tblsp. sesame oil
  • 5 cm piece of fresh ginger, julienned
  • 1/2 a cup of edamames beans, shelled
  • 1 medium carrot, peeled and sliced into rounds

In a medium sized sauce pan add all of the ingredients and bring to the boil, then turn the heat down and simmer with the lid on for 10 minutes to help infuse the flavors. Turn off the heat and add the sliced carrot and edamames beans and cover with a lid and pop to the side.

Noodles & Vegetables

  • 450 grams of udon noodles, cooked (you can use fresh, dry or frozen udon noodles)
  • 300 grams of soft tofu, chopped into large cubes
  • 100 grams of enoki mushrooms
  • 70 grams of shimeji white mushrooms
  • 4 shallots, finely chopped
  • Toasted sesame seeds
  • 2 sprigs of fresh coriander
  • 2 slices of lemon
  • 6 nori squares, 5cm x 5cm cut pieces of nori

In a large soup bowl add a handful of the cooked udon noodles and then ladel the broth into the bowl (with the carrot and edamames). Now gently place the tofu, a clump of the enoki mushrooms and a few shimeji mushrooms in the bowl.

To serve, top your bowl with some sliced shallots, a sprinkle of sesame seeds, a lemon slice, sprig of coriander and some small squares of nori. If you like to add a little spice add a sprinkle of Shichimi Togarashi (traditional Japanese seven-spice blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger.).

Udon Noodle Bowl w/ Sesame Ginger Broth
Udon Noodle Bowl w/ Sesame Ginger Broth

For the omnivores...

Garlic Soy Pork

  • 1 boneless pork chop
  • 1 tblsp. of soy sauce
  • 1 clove of garlic, finely chopped
  • Olive oil

In a bowl mix the garlic and soy sauce, then place the pork chop into the marinade and marinate for 30 minutes. In a pan heat a drizzle of olive oil, once hot add the piece of pork and cook for 2-3 minutes, flip and cook the other side until brown (make sure no pink juices remain). Once cooked, slice and serve on top of your udon bowl.

Udon Noodle Bowl w/ Sesame Ginger Broth & Pork

Bon appétit x