Table of Contents

Udon Noodles With Shiso: Aromatic Comfort in a Bowl

I still remember the first time I truly understood the magic of shiso. I was in Kyoto, wandering through Nishiki Market, the scent of grilled seafood and pickled vegetables swirling around me. A tiny stall was selling onigiri, and the vendor insisted I try one wrapped in a vibrant green leaf. That first bite – the slightly minty, slightly anise-like flavor of the shiso dancing with the savory rice and seaweed – was a revelation. It was a flavor I knew I needed to incorporate into my own cooking, and this simple udon noodle soup is one of my favorite ways to do just that.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Dietary Type: Dairy-Free

Ingredients

6 cups chicken stock
1 ounce bonito flakes
3 tablespoons soya sauce, to taste
1 1⁄2 teaspoons chopped pickled ginger
2 ounces enoki mushrooms
Fresh udon noodles
2 sheets nori, crumbled
3 scallions, sliced thinly
Shiso leaf, shredded for garnish

Equipment Needed

Saucepan
Fine-mesh strainer
Pot for boiling noodles (optional, if noodles require separate cooking)
4 serving bowls

Instructions

In a saucepan, heat the chicken stock over medium heat along with the bonito flakes. Bring the mixture just to a simmer. Do not allow it to boil vigorously, as this can make the broth bitter.
As soon as the chicken stock begins to simmer, carefully strain it through a fine-mesh strainer into a clean pot. This removes the bonito flakes, leaving you with a clear and flavorful broth. Be sure to discard the spent bonito flakes.
To the strained broth, stir in the soya sauce to taste, the chopped pickled ginger, and the enoki mushrooms. The amount of soya sauce may need to be adjusted depending on the saltiness of the chicken stock. Start with the specified amount and add more to your preference.
If your udon noodles require separate cooking, follow the package instructions to cook them al dente in boiling water. Drain them well before adding them to the soup. Alternatively, if your udon noodles can be cooked directly in the broth, add them to the pot with the simmering broth.
Simmer the udon noodles in the broth for approximately 2 minutes, or until they are heated through. Be careful not to overcook the noodles, as they can become mushy. The noodles should be tender but still have a slight chew.
Just before serving, stir in the crumbled nori seaweed into the simmering broth. The nori will add a deeper umami flavor and a slightly briny note to the soup.
Divide the cooked udon noodles evenly among four serving bowls.
Ladle the hot chicken broth, complete with enoki mushrooms and nori, over the noodles in each bowl.
Garnish each bowl generously with sliced scallions and shredded shiso leaves. The scallions provide a fresh, oniony bite, while the shiso leaves offer a unique aromatic and slightly minty finish.

Expert Tips & Tricks

For a richer broth, consider using homemade chicken stock. If using store-bought, opt for a low-sodium variety to control the overall saltiness of the dish.
Don’t skip the straining step! Removing the bonito flakes after infusing the broth is crucial for a clean, smooth flavor.
If you can’t find fresh udon noodles, dried udon can be used. Just remember to adjust the cooking time according to the package instructions.
To enhance the ginger flavor, gently bruise the pickled ginger with the back of your knife before chopping it. This releases more of its aromatic oils.
The shiso is a key component of this dish, but if you can’t find it, a small amount of fresh mint or basil can be used as a substitute, though the flavor profile will be different.
For a vegetarian version, substitute the chicken stock with a good-quality vegetable broth and ensure the soya sauce is vegetarian.

Serving & Storage Suggestions

Serve this udon noodle soup immediately after preparation to enjoy the noodles at their best texture and the broth at its hottest. The fragrant shiso leaves are best when freshly added, so don’t garnish too far in advance.

Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. However, the noodles will continue to absorb the broth, so they may become softer over time.

To reheat, gently warm the soup on the stovetop over low heat. You may need to add a splash of water or broth to loosen the noodles. Alternatively, you can microwave individual portions. Garnish with fresh scallions and shiso leaves before serving. Freezing is not recommended, as the noodles will become very mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	144 kcal	N/A
Calories from Fat	39 kcal	N/A
Total Fat	4.4 g	6%
Saturated Fat	1.2 g	5%
Cholesterol	10.8 mg	3%
Sodium	1271.4 mg	52%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	0.5 g	2%
Sugars	6.4 g	N/A
Protein	11.1 g	22%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Udon: Add a pinch of red pepper flakes or a dash of chili oil to the broth for a touch of heat.
Chicken Udon: Add sliced cooked chicken breast or thigh to the soup for extra protein.
Tofu Udon: For a vegetarian option with more protein, add cubes of firm or silken tofu to the soup.
Vegetable Udon: Add other vegetables such as spinach, bok choy, or carrots to the soup for a more substantial meal.
Yuzu Udon: Add a teaspoon of yuzu juice to the broth for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dashi instead of chicken stock?
A: Yes, dashi is a traditional Japanese soup base and would be a great substitute for chicken stock. It will provide a more authentic flavor.

Q: Where can I find shiso leaves?
A: Shiso leaves can often be found at Asian grocery stores or farmers’ markets, especially during the summer months. If you can’t find them, try substituting with a small amount of fresh mint or basil.

Q: Can I make this ahead of time?
A: The broth can be made ahead of time and stored in the refrigerator for up to 3 days. However, it’s best to cook the noodles and add the garnishes just before serving.

Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with other types of mushrooms such as shiitake, maitake, or oyster mushrooms. Each will add its own unique flavor and texture to the soup.

Q: Is this recipe gluten-free?
A: No, traditional udon noodles are made with wheat flour and are not gluten-free. To make this recipe gluten-free, use gluten-free udon noodles or substitute with rice noodles. Also, ensure your soya sauce is a gluten-free variety (tamari).

Final Thoughts

This Udon Noodles with Shiso recipe is more than just a simple soup; it’s a celebration of flavor and freshness. The delicate balance of savory broth, chewy noodles, and aromatic shiso creates a truly comforting and satisfying meal. I encourage you to try this recipe and experience the unique taste of shiso for yourself. Don’t be afraid to experiment with variations and substitutions to make it your own. And please, share your creations and feedback – I’d love to hear how it turns out! Consider pairing this delightful soup with some grilled edamame or a refreshing cucumber salad for a complete and balanced meal.

Udon Noodles With Shiso Recipe