Breakfast Udon

Updated: April 15, 2021

Total Time: 40 minutes

Servings: 4

Ingredients

Udon Noodles & Toppings

• 28 ounces precooked, vacuum-sealed udon or 12 ounces dried udon noodles (adjust for texture preference)

• 8 ounces fresh spinach, washed and trimmed

• 4 large eggs

• 2 scallions, trimmed and thinly sliced

• 4 teaspoons sesame seeds

• 2 tablespoons sesame oil

Seasonings & Broth

• 4 garlic cloves, grated

• 1 (2-inch) piece fresh ginger, peeled and grated

• 4 cups dashi (see Tip) or vegetable stock

• ¼ cup shoyu (Japanese soy sauce) or soy sauce

• 1 tablespoon mirin or sake

• 2 teaspoons sea salt

• 2 teaspoons granulated sugar

Kitchen Tip: Homemade Kombu Dashi

For authentic dashi, combine ⅓ ounce dried kombu (about one 5-by-6-inch sheet) with 4¼ cups water in a pot. Heat over medium-low until it reaches a very low simmer (avoid boiling), then remove from heat and discard kombu. Use the strained dashi for the recipe.

Preparation

Step 1: Cook the Udon Noodles

Bring a large pot of salted water to a rolling boil. Add the udon noodles and cook according to package instructions until al dente (typically 3–5 minutes for dried udon; check timing as per brand). Transfer to a colander and rinse under cold water to stop cooking. Drain thoroughly.

Step 2: Blanch & Prepare Spinach

In the same pot (no need to rinse), add spinach and blanch for 60 seconds until wilted but still bright green. Drain, then immediately rinse under cold water to halt cooking. Squeeze out excess moisture and roughly chop into bite-sized pieces.

Step 3: Soft-Boiled Eggs

Fill a pot with enough water to submerge the eggs. Bring to a rolling boil over medium-high heat. Gently lower eggs into the water and simmer for 8 minutes (7 minutes for a runnier yolk). Transfer eggs to an ice bath to cool, then peel (optional) and set aside.

Step 4: Assemble Noodle Bowls

Set out 4 large bowls. Divide the cooked udon noodles evenly among the bowls.

Step 5: Prepare the Savory Broth

Heat a large pot over medium heat. Add sesame oil, garlic, and ginger; sauté for 30 seconds until fragrant. Add the remaining broth ingredients (4 cups dashi/vegetable stock, ¼ cup shoyu, 1 tbsp mirin, 2 tsp sea salt, 2 tsp sugar) plus 2 cups water. Bring to a boil, then reduce heat and simmer gently for 4–5 minutes to meld flavors.

Step 6: Final Assembly

Slice each egg in half lengthwise. Ladle hot broth over the noodles. Top each bowl with spinach, 2 egg halves, scallions, and sesame seeds. Serve immediately.

Reader Tips & Adjustments

• Quick Dashi: Use instant dashi powder for convenience (1 packet per 4 cups water).

• Simpler Broth: Skip garlic/ginger; use 4 cups dashi, ¼ cup shoyu, 1 tbsp mirin, and a pinch of salt.

• Sensitive Stomachs: Blanch spinach in egg-cooking water instead of noodle water to avoid off-flavors.

• Extra Texture: Add aburaage (fried tofu pouches) from Asian markets for creaminess.

• Prep Ahead: Make broth and boil eggs the night before; reheat and cook noodles in the morning for a 15-minute breakfast.

Enjoy this comforting, savory udon—perfect for breakfast or a quick weeknight meal!