Udon with Inari Pouches recipe - ingredients, nutrition and when to eat it
This udon is served in a warm broth with seasoned tofu pouches, fish cakes, and udon noodles.
This udon is served in a warm broth with seasoned tofu pouches, fish cakes, and udon noodles. The soft tofu pouches, chewy noodles, and savory broth make it a satisfying lunch or dinner for busy days.
Noodles · 25 minutes to cook
Nutrition (per 895.5g serving): 742.7 kcal · protein 32.1g · carbohydrate 101.8g · fat 23.4g · sodium 2006.8mg
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: After blanching the tofu pouches, don't squeeze them too hard or they may tear; press them gently with your palm instead.
Tips: Warm the udon noodles separately and add them to the broth so they don't become too soft.
Tips: Instead of securing the opening with a toothpick, fold it over and place it facing downward to help the pouch hold its shape.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Fried tofu pouches — 3 pc
- Fish cake — 60 g
- Glass noodles — 15 g
- Green onions — 20 g
- Dried kelp — 5 g
- Bonito flakes — 5 g
- Water — 500 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Salt — 0.5 g