Community recipe

Tsuyu Fish Cake and Fried Tofu Udon

A Japanese-style noodle soup with broth made from anchovies, dried large-eyed herring, dried shrimp, kelp, and bonito flakes, seasoned with tsuyu.

Base: 2 servings
35 min
20 steps
497 kcal a serving

Translated automatically from 한국어. Read the original

Ingredients

Servings

2 packageUdon noodles
1.2 lWater (For the broth)
2Dried kelp (dashima) (For the broth)
2Dried large-eyed herring (dipori) (For the broth)
0.5 cupDried anchovies (For the broth)
0.25 cupDried shrimp (About 1 handful, for the broth)
1 cupBonito flakes (katsuobushi) (For the broth)
3 tbspTsuyu (For seasoning the broth)
1 tbspKorean soup soy sauce (For seasoning the broth)
0.5 tbspSalt (For seasoning the broth, adjust to taste)
1 tbspMirin (For seasoning the broth)
4Fish cakes (Cut into bite-sized pieces)
4Fried bean curd (aburaage) (Cut into bite-sized pieces)
0.5Korean green onion (Finely sliced)
0.25 packageCrown daisy (ssukgat) (Optional)

Steps

1
Add 1.2L of water to a pot along with the dried kelp, dried large-eyed herring, dried soup anchovies, and dried shrimp.
2
Heat over medium heat and simmer thoroughly to extract the flavors for the broth.
3
Remove the dried kelp first once the broth begins to boil.
4
Remove the remaining broth ingredients once their flavors have fully infused.
5
Reduce the heat to low and add 1 cup of bonito flakes to the broth.
6
Steep the bonito flakes for about 10 minutes.
7
Strain the bonito flakes thoroughly using a fine mesh strainer.
8
Add 3 tablespoons of tsuyu and 1 tablespoon of Korean soup soy sauce to the finished broth.
9
Add 1 tablespoon of mirin and stir to combine.
10
Taste the broth and season with small amounts of salt to taste.
11
Bring the broth back to a boil.
12
Add the bite-sized fish cakes.
13
Add 2 packs of udon noodles and cook until the noodles loosen and separate.
14
Once the noodles and fish cakes are thoroughly heated through, add the fried bean curd.
15
After adding the fried bean curd, do not boil for long; bring to a brief simmer.
16
Add a generous amount of finely sliced Korean green onion.
17
If using crown daisy, add it right before turning off the heat.
18
Check the final seasoning of the broth and add a small amount of tsuyu or salt if needed.
19
Divide the udon noodles, fish cakes, and fried bean curd into serving bowls.
20
Pour the hot broth over top, garnish with the Korean green onion and crown daisy, and serve immediately.

Fried bean curd pouches (aburaage) can make the broth cloudy if boiled for too long, so it is best to add them at the end. Adjust the amount of salt based on the saltiness of the broth and tsuyu.