What Is Yaki Udon Soup?
What To Know
- Translating literally as “fried udon,” yaki udon soup combines Chinese and Japanese flavors in a hearty bowl of wheat flour noodles, vegetables, meat, and broth.
- Yaki udon gets its name from its signature cooking technique where the broth and noodles are simmered together before being “fried” in a bit of oil at the end to create a rich and complex flavor.
- Once the udon is cooked al dente, the entire pan is transferred to a large bowl and cooked in a bit of sesame or vegetable oil at high heat.
Yaki udon is one of Japan’s most famous noodle dishes. Translating literally as “fried udon,” yaki udon soup combines Chinese and Japanese flavors in a hearty bowl of wheat flour noodles, vegetables, meat, and broth.
Udon are thick, wheat flour noodles that originated in Japan. Yaki udon gets its name from its signature cooking technique where the broth and noodles are simmered together before being “fried” in a bit of oil at the end to create a rich and complex flavor.
This simple yet delicious noodle soup is made by stir frying minced meat or seafood in oil, then adding aromatics like ginger and green onions. Thick wheat udon noodles are then added to the mixture along with chicken or dashi broth.
Once the udon is cooked al dente, the entire pan is transferred to a large bowl and cooked in a bit of sesame or vegetable oil at high heat. This seals the flavors in the pan and caramelizes the noodles, infusing them with a toasty yet umami taste.
The finished dish typically includes minced or sliced pork, chicken, seafood, mushrooms, and eggs along with the cooked udon noodles and rich, savory broth. After being fried in oil, the broth thickens and turns deep brown from the Maillard reaction.
Toppings like spinach, bean sprouts, menma (pickled bamboo shoots), and spring onions are common in yaki udon, adding fresh, crunchy textures to contrast with the soft noodles. Yaki udon is usually served with a side of tare, a seasoned soy sauce that you can add to taste.
Here are the key steps for making homemade yaki udon soup:
Ingredients
• 500g udon noodles
• 250g minced pork
• 1 carrot, julienned
• 1 cup corn kernels
• 1 cup cabbage, shredded
• 1 cup bean sprouts
• 1 packet enoki mushrooms
• 3 green onions, sliced
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil for stir fry
• Tare sauce (soy sauce, mirin, sake) for serving
Method
- Cook udon noodles according to package directions. Drain and set aside.
- Heat vegetable oil in a large pan or wok over medium high heat. Add minced pork and stir fry until lightly browned, about 3-5 minutes.
- Stir in garlic and ginger and cook until fragrant, about 30 seconds.
- Add carrot and corn and stir fry for 2 minutes.
- Pour in chicken broth and soy sauce. Bring soup to a simmer and add cooked udon.
- Stir in shredded cabbage, bean sprouts, mushrooms, and green onions.
- Drizzle sesame oil into the pan and turn heat to high. Toss noodles constantly for 1-2 minutes until some liquid is absorbed and noodles are lightly browned and caramelized.
- Transfer yaki udon soup to a large serving bowl. Serve immediately with tare sauce for diners to add to their individual bowls as desired.
With these simple ingredients and cooking techniques, you can create a perfectly balanced and flavorful bowl of homemade yaki udon soup to enjoy this winter. The caramelized noodles and rich, savory broth makes this Japanese classic the ultimate comfort food.