The Noodle: Fat, chewy udon noodles are a mainstay in this basic, soul-warming soup. Search out fresh noodles if you can, but dried work in a pinch. And the noodles are available in a range of sizes―we love the jumbo’s texture.The Sauce: Dashi, seaweed broth infused with bonito flakes (shaved, dried fish), tastes fresh and of the sea. To rev up the flavor, infuse the broth with fresh ginger, mushrooms, and a sweet-tart combo of salty soy sauce, vinegar, and sugar.
The Extras: Our finishing touches include poached shrimp, dried mushrooms (rehydrated in the broth), and thin slivers of green onions. Any combination will do. In Japan you’ll also often find tempura or tofu in the bowl.
View Recipe: Udon Soup with Shrimp