Citrus-Ginger Japanese Udon Noodles with Scallion and Shiso
This rejuvenating Japanese noodle dish combines the zing of citrus and ginger with aromatic scallion and shiso, delivering a burst of flavors perfect for any meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Udon Noodles
- 1
Bring water to a boil
Bring 3 liters of water to a boil in a large pot.
- 2
Cook the udon noodles
Add udon noodles and cook according to package instructions (usually about 8-10 minutes).
- 3
Drain and rinse
Drain and rinse under cold water to stop the cooking process; set aside.
Preparing the Citrus-Ginger Broth
- 1
Combine ingredients
In a saucepan, combine dashi stock, soy sauce, mirin, and grated ginger.
- 2
Add citrus
Add orange zest, orange juice, lemon zest, and lemon juice.
- 3
Simmer the broth
Bring to a gentle simmer over medium heat and let it infuse for 10 minutes.
How to Make Citrus-Ginger Japanese Udon Noodles with Scallion and Shiso
Total time: 1 h · Yields 4 servings
- 1
Simmering the Broth
Allow the broth to simmer gently to blend the flavors.
- 2
Cooking the Noodles
Ensure noodles are al dente by checking them a minute before the suggested cook time.
- 3
Combining the Dish
Add the noodles to the warm broth just before serving to ensure they remain firm and flavorful.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Note that noodles may absorb more broth over time.
Can I make this ahead?
You can prepare the broth a day in advance, but cook and add noodles just before serving for optimal texture.
What can I substitute for shiso leaves?
If unavailable, substitute with fresh basil or mint for a similar herby note.
Is there a gluten-free version of this dish?
Yes, use gluten-free tamari instead of soy sauce and ensure the noodles are made from gluten-free ingredients.
How do I make this vegan?
Replace dashi stock with a vegetable broth and use a plant-based mirin alternative.
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