Basic Udon Noodle Soup Recipe

Note : Fresh Korean udon noodles, which look like thick, glossy spaghetti, are
made from wheat flour and found in 6-or 8-ounce (170 or 225 g) packages,
sometimes in the freezer section. If they are frozen, do not defrost them before
you use them. If you can’t find them, try thicker Japanese udon, or any fresh
wheat flour pasta, though the Asian versions have more chewy bounce than
Italian noodles.

Ingredients

• 6 large dried anchovies, heads and guts removed
• 3 cloves garlic
• 4-inch (10 cm) piece dried kelp
• 6 cups (1.4 L) cold water
• 1 teaspoon fish sauce, plus more to taste
• 1 tablespoon soy sauce, plus more to taste
• 12 to 16 ounces (340 to 455 g) Korean udon noodles (see Note)
• 1 scallion, thinly sliced

Directions

1 Tie the anchovies, garlic, and kelp in a piece of cheesecloth and place in a
stockpot with the water.
2 Bring to a simmer over medium heat and let cook for 15 to 20 minutes.
3 Reduce the heat to medium-low, so the broth stays hot, and remove and
discard the cheesecloth. Stir in the fish sauce and soy sauce, adding more as
desired.
4 Meanwhile, bring a separate pot of water to a boil over high heat, then cook
and drain the noodles according to the package directions.
5 Serve the noodles in bowls covered with the hot broth, garnished with the
scallion

Print Recipe

Basic Udon Noodle Soup

Prep Time10 minutes mins

Cook Time8 minutes mins

Course: Soup

Cuisine: korean

Servings: 4

Ingredients

• 6 large dried anchovies heads and guts removed
• 3 cloves garlic
• 4- inch 10 cm piece dried kelp
• 6 cups 1.4 L cold water
• 1 teaspoon fish sauce plus more to taste
• 1 tablespoon soy sauce plus more to taste
• 12 to 16 ounces 340 to 455 g Korean udon noodles (see Note)
• 1 scallion thinly sliced

Instructions

1 Tie the anchovies, garlic, and kelp in a piece of cheesecloth and place in a stockpot with the water.

2 Bring to a simmer over medium heat and let cook for 15 to 20 minutes.

3 Reduce the heat to medium-low, so the broth stays hot, and remove and discard the cheesecloth. Stir in the fish sauce and soy sauce, adding more as desired.

4 Meanwhile, bring a separate pot of water to a boil over high heat, then cook and drain the noodles according to the package directions.

5 Serve the noodles in bowls covered with the hot broth, garnished with the scallion.

Notes

 Fresh Korean udon noodles, which look like thick, glossy spaghetti, are
made from wheat flour and found in 6-or 8-ounce (170 or 225 g) packages,
sometimes in the freezer section. If they are frozen, do not defrost them before
you use them. If you can’t find them, try thicker Japanese udon, or any fresh
wheat flour pasta, though the Asian versions have more chewy bounce than
Italian noodles.