#recipeofthemonth
Kei’s Udon Recipe
We’re starting a new recipe-ish of the month as a way to reconnect with the joy of cooking; the kind that’s flexible, intuitive, and rooted in culture and community. These are not strict recipes, but starting points. Use what you have, adjust to taste, and make them your own. Each one comes from our team and the traditions they carry, celebrating how immigrant flavors and shared meals shape the food we love.
This month, I’m sharing my udon recipe-ish. Udon is comfort food for my family. I loved eating it as a child, and now my kids always ask for it when they come home. We usually cook it in a big nabe, or shared cooking pot, placed in the center of the table and serve into small bowls. You can also make it on the stove and serve larger portions, like in these photos.
This month, I’m sharing my udon recipe-ish. Udon is comfort food for my family. I loved eating it as a child, and now my kids always ask for it when they come home. We usually cook it in a big nabe, or shared cooking pot, placed in the center of the table and serve into small bowls. You can also make it on the stove and serve larger portions, like in these photos.
Ingredients
Soup Stock
- dashi
- soy sauce
- sake
- salt
- mirin, sugar (optional)
Things you can put into the soup, but the options are endless!
- chicken thigh meat
- leafy greens like spinach, napa cabbage, watercress, or even romaine lettuce (yes, lettuce!)
- carrots
- broccoli
- dried shiitake mushrooms
- tofu cubes
- fish cake slices
- green onions
- egg
- and udon noodles (pre-cooked), of course!
Garnish
- nori
- Japanese red chili pepper
- lemon slice
Instructions
- For the soup stock, start by making dashi, the traditional Japanese fish stock that forms the base of many soups. You can make it from scratch with kombu (dried seaweed) and bonito flakes, or use a powdered version; there are so many good options now, including ones without MSG if that’s a concern.
- I then add a splash of soy sauce, sake, and salt to deepen the flavor. Some people add mirin and sugar, but I tend to prefer things on the salty side.
- Once the stock tastes right, bring it to a boil and add the chicken slices.
- When the chicken is cooked through, add the remaining ingredients and return the soup to a gentle boil.
- Just before serving, you can crack an egg into the soup if you’d like, and let it cook slightly.
- Serve portions out to everyone. Garnish with nori, sprinkle Japanese red chili powder if desired, and squeeze a slice lemon.
