Udon in Anchovy and Kelp Broth recipe - ingredients, nutrition and when to eat it
A warm bowl of udon simmered with fried tofu in broth made from anchovies and kelp.
A warm bowl of udon simmered with fried tofu in broth made from anchovies and kelp. The mild, savory broth goes well with the chewy noodles and soft fried tofu. It’s an easy meal for a busy lunch or a chilly evening.
Noodles · 20 minutes to cook
Tips: Kelp can make the broth cloudy if boiled too long, so remove it after steeping for about 5 minutes.
Tips: If the fried tofu is already seasoned, add the soy sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Dried anchovies — 10 g
- Kelp — 5 g
- Fried tofu pouch — 2 pc
- Green onion — 10 g
- Soy sauce — 1 tsp
- Water — 500 ml