Yubu Udon (Fried Tofu Udon Soup)
A comforting bowl of udon noodles in a warm bonito broth, piled high with sliced fried tofu and finished with fragrant crown daisy and toasted seaweed.
Ingredients
Main
- Sanuki udon noodles2 servings
- Fried tofu pockets (yubu)10 leaves
- Crown daisy (ssukgat)10g
- Green onion1 stalk
- Seaweed (nori)1 slice
- Toasted sesame seeds1 teaspoon
Broth
- Dried herring (dipori)5 pieces
- dried shrimp10g
- Dried kelp (dasima)4 pieces
- Tsuyu5 Tbsp
- Onion1/3
- Sugar1 spoon
- Ginger1 piece
- Salt1/2 teaspoon
Directions
- 1
Prepare 2 servings of Sanuki udon noodles, 10 pieces of fried tofu, green onion, and fresh crown daisy.
- 2
Prepare the broth ingredients. Store-bought dashi packs and tsuyu are enough, plus 1 tablespoon of sugar.
- 3
Add all the broth ingredients to a pot with a generous 1.2 liters of water and simmer for 15 minutes. Use plenty of water since the broth will reduce as it simmers.
- 4
Once the broth is ready, add the sliced fried tofu and boil over high heat for 1 more minute.
- 5
Boil the Sanuki udon noodles in boiling water for 2 minutes, then drain in a colander without rinsing in cold water. Keeping the noodles warm ensures a piping hot bowl once ladled with broth.
- 6
Dip the noodles once in the hot broth, transfer to a bowl, top generously with fried tofu, then pour over the broth.
- 7
Toast and crumble the seaweed, prepare the toasted sesame seeds, finely chop the green onion, and place them along with the crown daisy on top of the udon.
- 8
Add all the toppings and it's ready to serve. Add a pinch of red pepper flakes to taste if you like.
Tips
Boil the noodles ahead of time, dip them once in piping hot broth before serving, and you'll enjoy a much warmer and tastier bowl of udon.