Amazingly Refreshing Cold Udon Noodle Soup
Tame the hot summer days with this refreshing and super easy cold udon noodle soup that you can slurp without breaking a sweat
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz dried udon noodles
- 4 cups dashi stock
- 2 7-minute eggs
- 1/2 cup soy sauce
- 1 tsp sugar
- 1 Tbsp mirin
- 1 cup shelled edamame
- 1 cup grated carrot
- Furikake
- Japanese pickled ginger (gari)
- 1 stalk green onion (thinly sliced)
Instructions
- 1
Halve the 7-minute egg and gently placed on top of the noodle. Sprinkle with some furikake and garnish with sliced green onions. Serve
- 2
Make the dashi stock, prepare cold broth, cook 7-minute eggs, grate the carrots, boil/microwave edamame
- 3
Cook the dried udon noodles according to instruction. Rinse with cold water, transfer to a large mixing bowl, cover with plastic wrap and chill in the refrigerator
- 4
Bring a small pot of water to a boil and then add edamame and cook for about 5 minutes (with shells) and about 3 minutes (without shells). Drain off water and set aside or store in the refrigerator until when ready to be used
- 5
Place dashi in a medium saucepan. Add the seasonings and cook until the sugar dissolves. Removes from the heat and chill in the refrigerator until cold or rapidly chill it by placing them in an ice bath
- 6
Portion the cooked udon noodles into serving bowls. Arrange grated carrots, edamame, pickled ginger. Generously pour the cold broth over