Super Easy Udon

A very easy and quick way to make udon at home!

Ingredients: Serves 1

Fresh udon
1 package
Hon tsuyu soup stock
2 cups
Green onion
Ika Tenkasu (squid tempura flakes)
as desired
as desired
Takuan (pickled daikon radish)
as desired


1. Set a pot filled with unsalted water on the stove to boil. In the meantime, thinly slice the green onion, and cut the kamaboko and takuan about half a centimeter thick.
2. Add the udon to the boiling water, and do not try to separate the noodles from their block shape. This may break the noodles, and they unfurl naturally when they are cooking. Cook the noodles according to the directions on the package. Fresh noodles take about 3 minutes.
3. Crack the egg into the pot with the noodles about 1 — 3 minutes before the noodles are done. 3 minutes gives you a hard yolk with a slightly tender inside, and 1 minute will give you a much runnier yolk.
4. While the noodles are boiling, prepare your broth according to the directions on the package. Use boiling water when making the broth so that it's still hot when you're ready to add it to the noodles.
5. Scoop the egg out and drain the noodles once they are finished cooking, and place the noodles in a serving bowl.
6. Top your udon with the egg, green onion, ika tenkasu and kamaboko. Place the takuan in a small dish on the side. Then carefully pour the hot broth over the noodles and enjoy!

Story Behind this Recipe

This is my go-to meal when I'm feeling too tired to cook something complicated and need something warm and comforting.

Kamaboko and takuan aren't usually eaten with udon, but I really like how they taste together so I always end up adding some ❤