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Spring Challenge Day 28- Noodles in Broth

Noodles In Broth

-Also Ingrids 11th Birthday!


I told Ingrid I would make anything she wanted for her birthday supper. She requested her favorite “Noodles in Broth” !

1 8-Ounce package udon or soba noodles

A 3-inch strip kombu

2 Dried shiitake mushrooms, soaked in 1 cup water for 15 minutes, destemmed, and sliced

4 Cups spring water

2-3  Tablespoons shoyu

1 Tablespoon mirin (optional)

1 Drop brown rice vinegar(optional)

Scallions for garnish

1 Sheet toasted nori sea vegetable , cut into 1-inch-by-1/4-inch strips

Toasted sesame seeds, bonito flakes, or grated ginger (optional)

Cook noodles, rinse with cold water, and drain. Place kombu and shiitake in a pot and add water and shiitake soaking water. Bring to a boil. Reduce flame to medium low and simmer for about 10 minutes. Remove kombu and slice into thin strips and add back to the stock. Reduce the flame to low. Add shoyu(add mirin and rice vinegar, if desired) to taste and simmer for 3-5 minutes. Place the noodles in serving bowls and ladle broth on top of them. Garnish with scallions, slices of shiitake, and strips of nori. If desired, add optional garnishes , too.


-Ingrid wanted a “garden party” so she invited a few friends over and on a lovely  12 degree (Celsius) day, she blew bubbles and planted flowers and ate Noodles in Broth! 



All recipes are printed with permission from Jessica Porter

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