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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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
Directions
Step 1
In a medium pot, add the water and the sheet of kombu. Bring the water to a gentle simmer over medium heat.
Step 2
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.
Step 3
Strain the broth through a fine mesh sieve into a clean pot to remove the bonito flakes. Return the broth to the stove.
Step 4
Add the soy sauce, mirin, and sliced shiitake mushrooms to the broth. Simmer gently for 5-10 minutes to develop the flavor.
Step 5
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.
Step 6
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.
Step 7
Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
Step 8
Top each bowl with sliced soft-boiled eggs, scallions, a piece of nori, and a drizzle of sesame oil, if desired.
Step 9
Serve immediately and enjoy your Japanese noodle soup!
Nutrition Facts
| Serving size | 2194.2 grams (2194.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1612 |
| Total Fat 42.80g | 55% |
| Saturated Fat 14.20g | 71% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 940mg | 313% |
| Sodium 4119mg | 179% |
| Total Carbohydrate 84.90g | 31% |
| Dietary Fiber 7.10g | 25% |
| Total Sugars 19.60g | |
| Protein 223.60g | 447% |
| Vitamin D 150IU | 748% |
| Calcium 259mg | 20% |
| Iron 7mg | 39% |
| Potassium 763mg | 16% |
Source of Calories