Udon Noodle Soup with homemade broth
2h 25m
“The perfect meal for any student that doesn't have time to cook!”
— Ara


Serves 1


Step 1

To make the homemade broth, start by roasting your bones on a baking tray in the oven at 180 degrees Celsius for 30 minutes

Step 2

Then, roughly chop up your onions, carrots and celery sticks and place into a large pot with the bones

Step 3

Add bayleaves, black peppercorns, pink peppercorns and cloves into the pot with the bones and vegetables. Cover all with water (enough to almost cover the bones) and place over a medium-low heat to simmer for a couple hours

Step 4

Next, boil your egg. Add the egg gently into boiling water for exactly 6 minutes. When the timer is up, plunge the egg directly into an ice bath

Step 5

Then strain the broth from the bones into a separate pan. Bring to a simmer and add soy sauce, kombu and dried porcini mushrooms

Step 6

Next add some cubed firm tofu to the broth as well as the udon noodles. Allow to simmer in the pan for as long as is directed by the noodle packet

Step 7

Add a couple ladles of the broth and noodles to a bowl, drizzle over some toasted sesame oil, a slice of American cheese, your boiled egg and garnish with some sesame seeds
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