Enjoy Warm and Chewy ‘Yubu Udon’ at Home
A Taste of Nostalgia at Home! Yubu Udon Recipe with Deep and Refreshing Broth
Do you remember the taste of rest stop food from your childhood? The speed at which it arrived almost immediately after ordering, and that clear, refreshing broth! I sometimes miss the hot udon from rest stops. Today, let’s make delicious Yubu Udon, generously filled with chewy and savory fried tofu pouches, right in your own kitchen. It’s a captivating soup dish that’s perfect not just for chilly days, but anytime you need a comforting meal. I’ll be sharing a simple Yubu Udon recipe with you all today.
Main Ingredients- Udon noodles, 1 serving
- Fried tofu pouches (Aburaage), 2 sheets
- King oyster mushrooms, 1/2 pack (or Enoki mushrooms)
- Green onion, 1/3 stalk
Broth Ingredients- Dried anchovies for broth, 8 pieces
- Dried kelp, 2 pieces (approx. 5x5cm)
- Bonito flakes, 3g
- Tsuyu (Japanese dipping sauce), 4 Tbsp
- Pepper, a pinch (1/3 tsp)
- Water, 550ml
- Dried anchovies for broth, 8 pieces
- Dried kelp, 2 pieces (approx. 5x5cm)
- Bonito flakes, 3g
- Tsuyu (Japanese dipping sauce), 4 Tbsp
- Pepper, a pinch (1/3 tsp)
- Water, 550ml
Cooking Instructions
Step 1
Content provided by Maple Daniel through Manjip recipes is best viewed in photo format. (This step is part of the recipe introduction and the actual cooking process begins from the next step.)
Step 2
First, let’s prepare the fried tofu. I used pre-packaged, flat fried tofu from the frozen section, similar to how fish cakes are packaged. Cut them into large pieces, about 2cm apart. Finely chop the green onion and prepare the king oyster mushrooms. If you can’t find king oyster mushrooms, enoki mushrooms are a good substitute.
Step 3
Now, it’s time to make the delicious broth. In a pot, combine 550ml of water, 8 dried anchovies, and 2 pieces of dried kelp. Bring to a boil over medium heat and simmer for 5 minutes to extract the flavors from the anchovies and kelp.
Step 4
Reduce the heat to low. Place 3g of bonito flakes in a sieve and let them steep for another 5 minutes. Once the bonito flakes have infused their flavor, carefully remove and discard them. (If you purchase bonito flakes specifically for broth, they often come in a mesh bag, making them more convenient to use.)
Step 5
Turn the heat back up to high. Add the prepared king oyster mushrooms and blanch them for about 2 minutes. Remove the blanched mushrooms and set them aside as a topping. This step adds a wonderful depth of flavor to the broth.
Step 6
Next, it’s time to blanch the fried tofu pouches. Be careful not to overcook them, as they can become too soft. Blanch them for just about 1 minute.
Step 7
Now, let’s season the broth. Add 4 Tbsp of tsuyu and 1/3 tsp of pepper, and mix well to adjust the taste. If you find it too bland, feel free to add a pinch of salt to suit your preference.
Step 8
For the udon noodles, instead of boiling them separately, gently loosen them in hot running water or by dipping them in hot water. Place the loosened udon noodles in a serving bowl. Ladle a generous amount of the broth over the noodles. Arrange the prepared mushrooms, fried tofu, and chopped green onions as toppings for a beautiful presentation. Your delicious Yubu Udon is now complete! Making it at home results in a cleaner and more satisfying meal. It’s perfect for a special lunch or dinner. The combination of soft mushrooms, chewy udon noodles, and savory fried tofu, along with the warm broth, creates a heartwarming soup dish.
Step 9
Today, we made Yubu Udon, which offers a different charm compared to traditional fish cake udon. The savory and chewy fried tofu evokes nostalgic memories of rest stop food. If you’re craving a warm and flavorful soup dish, why not try making this Yubu Udon recipe at home? Enjoy your meal today! 🙂
