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    • Eel and Udon Noodle Soup

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Eel and Udon Noodle Soup is a delicious and hearty dish perfect for any occasion. This traditional Japanese soup combines the sweetness of eel with the savoury flavours of udon noodles, mushrooms, ginger, garlic, and green onions. The combination of flavours creates a unique and flavorful dish that is sure to please. The soup is easy to make and can be served as a main dish or a side. It is also high in protein and low in fat, making it a healthy and nutritious choice.    
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    Ingredients

    • Eel fillets
    • Udon noodles
    • Mushrooms
    • Ginger
    • Garlic
    • Green onions
    • Soy sauce
    • Mirin
    • Dashi (Japanese fish stock)
    • Salt
    • Sake (optional)

    Method

    • Step-by-Step Method: Eel and Udon Noodle Soup
    • Prepare all ingredients: portion eel fillets, slice mushrooms, peel and slice ginger, mince garlic, chop green onions.
    • In a pot, add dashi, soy sauce, mirin, and sake (if using).
    • Bring the broth to a simmer over medium heat.
    • While broth heats, in a separate pot, bring water to a boil for udon noodles.
    • Add mushrooms, ginger, and garlic to the simmering broth.
    • Cook udon noodles in boiling water according to package instructions; drain and set aside.
    • Season the broth with salt to taste; keep warm on low heat.
    • Place eel fillets on a tray and pat dry.
    • Optionally sear or steam eel fillets briefly until just cooked through.
    • Slice cooked eel fillets into bite-sized strips.
    • Divide cooked udon noodles evenly into serving bowls.
    • Ladle the hot broth with mushrooms, ginger, and garlic over the noodles.
    • Arrange eel slices artfully atop noodles in each bowl.
    • Garnish with fresh green onions before serving.
    • Serve immediately while hot, with extra soy sauce on the side if desired.