Japanese Noodle Soup
Experience the comforting warmth and bold flavors of Japanese Noodle Soup, a soul-soothing dish that's both elegant and easy to prepare. This recipe combines tender wheat noodles—choose from ramen, udon, or soba—with a deeply flavorful dashi broth made from kombu and bonito flakes, infused with the umami-rich notes of soy sauce, mirin, and miso paste. Shiitake mushrooms add earthy depth, while optional toppings like soft-boiled eggs, scallions, nori, and a drizzle of sesame oil elevate this classic to restaurant-quality perfection. Ready in just 35 minutes, this Japanese noodle soup is a perfect weeknight dinner that delivers authentic taste and a touch of luxury in every bowl. Ideal for those seeking healthy comfort food or exploring Japanese cuisine at home!
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Recipe Information
Ingredients
- 200 grams wheat noodles (ramen, udon, or soba)
- 1 cup bonito flakes
- 1 sheet kombu (dried kelp)
- 4 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons miso paste
- 4 pieces shiitake mushrooms (dried or fresh, sliced)
- 2 pieces soft-boiled eggs (optional, halved)
- 2 stalks scallions (finely sliced)
- 1 sheet nori (dried seaweed sheets, optional)
- 1 teaspoon sesame oil (optional, for garnish)
- 6 cups water
Instructions
In a medium pot, add the water and the sheet of kombu. Bring the water to a gentle simmer over medium heat.
Just before the water comes to a boil, remove the kombu from the pot. Add the bonito flakes to the water and simmer for 5 minutes.
Strain the broth through a fine mesh sieve into a clean pot to remove the bonito flakes. Return the broth to the stove.
Add the soy sauce, mirin, and sliced shiitake mushrooms to the broth. Simmer gently for 5-10 minutes to develop the flavor.
In a small bowl, dissolve the miso paste with a ladleful of the hot broth. Add the dissolved miso back into the pot, stirring well to combine. Do not let the soup boil after adding the miso.
While the broth is simmering, cook the noodles according to the package instructions in a separate pot. Drain and rinse the noodles under cold water to stop cooking.
Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
Top each bowl with sliced soft-boiled eggs, scallions, a piece of nori, and a drizzle of sesame oil, if desired.
Serve immediately and enjoy your Japanese noodle soup!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 19.6 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
