Stone-Pot Udon recipe - ingredients, nutrition and when to eat it
Stone-Pot Udon is a Japanese noodle dish made by simmering udon noodles, fish cakes, egg, and vegetables in hot broth.
Stone-Pot Udon is a Japanese noodle dish made by simmering udon noodles, fish cakes, egg, and vegetables in hot broth. The broth stays warm for a long time, making it perfect for a leisurely lunch or dinner on a cold day.
Noodles · 25 minutes to cook
Nutrition (per 926g serving): 498 kcal · protein 24.5g · carbohydrate 78g · fat 9g · sodium 1841.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stone pots can easily overflow once the broth starts boiling, so fill them only about 70% full.
Tips: Udon noodles can become too soft if boiled too long, so cook the vegetables and fish cakes first and add the noodles afterward.
Tips: Adding the egg without beating it keeps the yolk and white separate and the broth clear.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 8 g
- Dried kelp — 4 g
- Cooked udon noodles — 200 g
- Fish cake — 1 pc
- Egg — 1 pc
- Napa cabbage — 40 g
- Onion — 30 g
- Carrot — 20 g
- Green onion — 15 g
- Soy sauce — 0.5 Tbsp
- Salt — 0.3 tsp