Koro Udon (Nagoya Style Udon Soup)
Koro Udon is a regional Nagoya dish where the beauty lies in its simplicity. Made with chewy noodles served in a delicate homemade dashi-based broth, this dish is surprisingly satisfying and can be customized with simple toppings.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 ml dashi stock
- 2 ½ tbsp Japanese dark soy sauce (koikuchi shoyu)
- 1 tbsp mirin
- 3-5 ice cubes
- 2 portions udon noodles
- 1 pinch salt
- 30 g Oriental spinach
- toasted white sesame seeds (to garnish)
- finely chopped green onions (to garnish)
Instructions
- 1
Take a sauce pan and add 350 ml dashi stock, 2 ½ tbsp Japanese dark soy sauce (koikuchi shoyu) and 1 tbsp mirin. Bring to a boil and let it bubble for 1 minute before turning off the heat.
- 2
Add 3-5 ice cubes to the broth to help cool it quickly. It should be warm, not hot or cold. Let the broth sit while you cook the noodles.
- 3
Bring a pot of water to a rolling boil and add 2 portions udon noodles. Cook for the time stated on the packaging.
- 4
In the meantime, boil a small pot of water and add 1 pinch salt. Blanch 30 g Oriental spinach for 1 minute and then transfer to a bowl of cold water to prevent overcooking.
- 5
Once the udon is cooked, use a colander to drain and rinse with warm water to remove excess starch. Shake well to release excess water, then place in serving bowls.
- 6
Pour the warm soup over the udon and garnish with the blanched spinach, toasted white sesame seeds and finely chopped green onions.