Breakfast Udon Recipe (2024)

1. Yes you can use instant dashi powder (I don't, but it will taste just fine!)2. More authentic broth would be just dashi, mirin, soy sauce and a pinch of salt. Way easier, too.3. If you have a sensitive stomach DON'T cook the spinach in the noodle water! Sanuki udon (the precooked frozen ones) seem to be coated with something. Best to cook the spinach quickly in the water you'll use for the eggs, instead.4. Aburaage (fried tofu pouches) are easy to buy in asian groceries and great in udon!

I really loved this, for a true quick breakfast, make the broth and eggs ahead of time and just boil noodles morning of.

You need bonito flake along with the kombu to make dashi, the tip as written will give you a pretty bland result. If you're somewhere that you can buy kombu you should be able to get bonito flake there as well. Alternatively you can buy powdered dashi on Amazon.

It's actually possible to buy powdered dashi (and just about everything else in the world) from places OTHER than Amazon. If we want to keep Amazon from further ruining the world, we need to make some effort to purchase things locally.

Japanese noodles such as udon, soba, hiyamugi, somen have salt in them so no need to add salt to cooking water.

No Sesame oil! That just ruins the clear flavor of the dashi. It's beyond be why American food writers insist on including sesame oil in nearly all Asian recipes.

I thought dashi always included bonito (fish) flakes?

This is a wonderful recipe. In my years of living in Japan, however, I never saw anyone offer noodles at breakfast.

Added mushrooms to garlic and ginger while sautéing.. Use less water in broth. More spinach. Next time use less salt in broth.

My only recommendation would perhaps be having some chili sauce of some kind on hand. Otherwise this was pretty dang good!

Made this for my boyfriend who's from Japan, he said I should open an udon shop haha. I recommend!

add an onsen egg...

Good idea...not the most exciting recipe but provides a good foundation!

Amazing - took much longer than I intended (my fault, not the recipe's) but it was delicious. Added some red pepper flakes at the end for some heat.

We never put garlic or sesame oil into Udon.

I would omit the sesame oil. It’s not ramen. For non-vegan broth you can use bonito flakes instead. I’ve never seen udon served as a breakfast dish in Japan, but why not? I think it’s a good left over idea. I have eaten oatmeals for lunch:)

I use Bonito flakes or other dried fish to make the Dashi also.

I used 2 C of dashi (made with 5 g kombu and 5 g bonito flakes) and did not dilute it with water. The broth flavor was good, maybe a little heavy on the ginger. This was enough for one large bowl.

My riff on this recipe: I added re-hydrated dried mixed mushrooms, used some of the mushroom liquid to bolster the bland tasting dashi; seasoned broth to taste w/ soy, vermouth along w/ a little rice wine vinegar (to approximate mirin as I had none in pantry). Coarsely chopped the mushrooms, added to simmering broth. Garnished w/ scallions, cilantro, thinly sliced jalapeños and slivers of the kombu used to make the dashi. Served for evening meal. Excellent comfort food.

Really tasty! The broth is super salty, I’d omit the salt or at least cut it in half.

I add burdock tempura to this and make a cold dashi broth a couple days ahead. One of my favorite meals currently.

No Sesame oil! That just ruins the clear flavor of the dashi. It's beyond be why American food writers insist on including sesame oil in nearly all Asian recipes.

Got kombu from Amazon. I’d never made udon before. It was excellent. Made no changes. Even got the jammy eggs right. Wanted to reserve the cooked kombu for salad as suggested but it was way too tough. Just love the depth of gentle flavor in this dish. Portions were perfect for a nice big bowl.