Udon – Noodle Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the kamaboko into approx. 5mm wide slices. Remove the roots of the spring onions and cut the spring onions diagonally into thin pieces.
Put the dashi in a saucepan and bring to the boil over medium heat. Add mirin and soy sauce. Salt, bring to the boil again and then remove from the stove.
Fill a saucepan with plenty of water and bring the water to a boil. When the water boils, add the udon noodles and cook while stirring (e.g. with a chopstick). After the water has boiled again, pour the udon noodles into a strainer and allow to drain.
Put the noodles in bowls and top with kamaboko and spring onions. Pour the broth over them.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.