Wakame Udon

🛒 Ingredients

• Fresh Udon Noodles 200 g · 280 kcal
• Water 400 g · 0 kcal
• Dried Wakame Seaweed 10 g · 45 kcal
• Kombu (Dried Kelp) 5 g · 10 kcal
• Katsuobushi (Bonito Flakes) 5 g · 17 kcal
• Soy Sauce 30 g · 25 kcal
• Mirin 15 g · 25 kcal
• Green Onion (Scallion) 10 g · 3 kcal

👨‍🍳 Instructions

1. Rehydrate dried wakame seaweed in cold water for 5-10 minutes, then drain and gently squeeze out excess water. Set aside.
2. Prepare the dashi broth: Combine water, kombu, and katsuobushi in a pot. Bring to a simmer, remove kombu, then simmer for a few more minutes before straining out katsuobushi.
3. Return the clear dashi broth to the pot, add soy sauce and mirin, and bring to a gentle simmer. Taste and adjust seasoning if needed.
4. Cook udon noodles according to package instructions until tender. Drain well.
5. Divide the cooked udon noodles among serving bowls, then pour the hot dashi broth over them.
6. Top each bowl with the rehydrated wakame seaweed and garnish generously with sliced green onions before serving immediately.