One-Pot Udon

One-pot udon noodle soup with mushrooms, greens and tofu in a simple dashi-soy broth.

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The broth is built first, then the noodles and delicate greens are added at the end so they do not overcook.

Ingredients

• 800 g fresh udon noodles
• 1.2 litres dashi
• 3 tbsp soy sauce
• 3 tbsp mirin
• 300 g firm tofu (cubed)
• 180 g shiitake mushrooms (sliced)
• 2 bok choy (quartered)
• 3 spring onions (sliced)
• 10 g fresh ginger (sliced)
• 1 sheet nori (shredded, optional)
• 1 tsp sesame oil (optional)

Step-by-step method

1. Bring the dashi, soy sauce, mirin and ginger to a gentle simmer in a large saucepan.
2. Add the mushrooms and cook for 4–5 minutes until tender.
3. Add the tofu and simmer gently for 2 minutes so it warms without breaking.
4. Add the udon noodles and separate them carefully with chopsticks or tongs as they soften.
5. Add the bok choy and cook for another 2–3 minutes until just tender.
6. Taste the broth and adjust with a small splash of soy or water if needed. Stir in sesame oil if using.
7. Divide between bowls and finish with spring onions and nori.