How to make: Udon うどん

How to make: Udon, which is a Japanese noodle dish in a rich soy broth. Often, doctors will recommend this dish for easy digestion. It’s pretty healthy, delicious, cheap, and easy to make!

Nutrition

• Nutritional Information (per serving)
• Calories
  • エネルギー
    • 308kcal
• Protein
  • たんぱく質
    • 10.4g
• Fat
  • 脂質
    • 3.7g
• Carbohydrates
  • 炭水化物
    • 57.5g
• Sugars
  • 糖質
    • 54.9g
• Sodium
  • 食塩相当量
    • 4.8g

Ingredients (Serves 2)

Japanese	English
うどん(ゆで麺) 2玉	Udon noodles (cooked) x 2 servings
かまぼこ 4切れ(50g)	Kamaboko (fish cake) x 4 slices (50g)
揚げ玉 適量	Aonori (dried green seaweed flakes) as needed
だし汁 500cc(だしの素：大さじ1/2杯、水500cc)	Dashi broth 500cc (dashi stock powder: 1/2 tablespoon, water 500cc)
☆みりん 大さじ2杯	☆Mirin (sweet rice wine) 2 tablespoons
☆しょうゆ 大さじ2杯	☆Soy sauce 2 tablespoons

Steps

1. Put the dashi broth in a pot and heat it. Add the ☆ seasoning ingredients and bring to a boil.
2. Cook the udon noodles in another pot according to the package instructions (1-2 minutes), then drain them in a colander.
3. Serve the drained udon noodles in a bowl, pour the broth from step 1 over them, and top with kamaboko and aonori. Optionally, sprinkle with green onions and enjoy!

Recipe is from here and translated by me:

https://macaro-ni.jp/49050

Video with English CC, but also a bit more complex and delicious than above!