Hearty Soup for Thick White Noodles

Udon No Kaké-jiru

Preparation info

  • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a deeply colored and flavored broth that is particularly suited to thick white noodles. Unlike the more delicate stock made from bonito shavings, this soup freezes well.


  • cup broken pieces dried shiitaké or 4–5 large whole dried shiitaké (black Oriental mushrooms)
  • 5–6 inches konbu (kelp for stock making)
  • quarts cold water
  • 15–18 niboshi (dried sardines for stock making)
  • 2½–3 tablespoons soy sauce
  • tablespoons sugar
  • ½ teaspoon saké (rice wine)


Place the dried mushrooms and kelp in a large pot of cold water. Bring the water to a boil rapidly, discard the kelp, and reduce the heat to a simmer. Cook the stock uncovered for 15 minutes.

Break off and discard the heads of the dried sardines (they tend to be bitter), add the bodies to the pot, and continue to cook for another 10 minutes.

Strain the stock through a cloth-lined colander, discarding the mushrooms and fish. Season the dark broth with soy sauce, sugar and saké.

Serve with thick white noodles in either of the following two recipes.