2 Serves
83 Mins
10 g
57 g
5 g
Prepare the dashi broth by simmering the stock base in a large pot on the stove.
Ingredients, vitamins, and health benefits
Udon Noodles
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
191 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
90 mg / 4,700 mgSodium
584 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In a separate saucepan, simmer the abura-age in a mixture of soy sauce, mirin, and a splash of water until tender and flavorful.
Bring a large pot of water to a boil and cook the udon noodles according to package instructions until tender.
Drain the udon noodles using a colander and divide them into serving bowls.
Ladle the hot dashi broth over the noodles and top each bowl with the prepared abura-age, seasoning with a pinch of salt and pepper to taste.
Black Pepper
Vitamin A
14 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
191 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
90 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
5
g32
g15
g
Japanese
SpanishZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgAlcohol
0 g