We made homemade udon based off this recipe: Ankake Udon
The only ingredients from that recipe that we used for the soup base was the dashi and soy sauce and we decided to go our own way with the rest of the soup.
- Soy Sauce
- Green Onions
- Chinese cabbage
- Fish Cake
- Thinly sliced beef rib eye
For the soup base, we added about 3 teaspoons of dashi and about a tablespoon of soy sauce, mixed with 3 cups water. We also added garlic cloves, cut in half, as well as green onions to add more flavor. We let the soup base sit until it boiled to release the all the flavors. Add more water if the soup is too salty or soy tasting, or more dashi if the soup is too watery.
We then threw the vegetables in to be cooked in the boiling soup and added the noodles and meat to be cooked last.
This was a very simple, but delicious recipe. If you’re in the mood for a warm and homemade Japanese soup, a version of this will help you satisfy your craving.
Dashi – I didn’t know what dashi was until we got to the market, so I wasn’t sure what we were looking for. This is a soy base that is used for many dishes, such as miso soup.
(Sorry the picture is low quality. I had to take the picture with my phone as the soup was steaming).