Udon Noodle Soup with Sesame Sauce
Chewy udon noodles and fresh vegetables in a seaweed-infused broth with a rich sesame finish
Why This Recipe Works
Using kombu and wakame creates a quick, savory dashi-style base without needing hours of simmering. The rich sesame sauce provides a creamy, nutty contrast to the clean broth when drizzled on just before serving.
Instructions
Whisk the sesame paste, soy sauce, rice vinegar, toasted sesame oil, and sugar in a small bowl until the sauce is completely smooth.
Bring the 2 quarts of water to a boil in a large pot. Add the udon noodles and salt and cook, stirring often to prevent sticking, until the noodles are tender. Drain well and set aside.
Combine the 6 cups of water, kombu, and wakame in a second large pot and bring to a brief boil over medium heat. Remove the pot from the heat immediately and discard the seaweed to prevent the broth from becoming bitter.
Stir in the mirin, fish sauce, and sugar and return the broth to a simmer over medium heat.
Add the bok choy and carrots and simmer until the vegetables are crisp-tender, about 2 to 4 minutes.
Stir in the tofu, mushrooms, and cooked noodles and cook until the soup is piping hot and the noodles are heated through, about 1 minute.
Divide the soup into individual bowls, drizzle each portion with the sesame sauce, and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftover broth and noodles separately in the refrigerator for up to 2 days; the noodles will continue to absorb liquid if stored in the broth.
Can I make this ahead of time?
The sesame sauce can be whisked together and refrigerated for up to 3 days; bring to room temperature before serving.
What substitutions can I make?
- vegetarian fish sauce: soy sauce
