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From @Sorted Food

Udon Noodle Soup with Seared Tuna and Vegetables

30 min · Serves 2

30 mintotal
15 minhands on
16steps
2servings

Watch it

Ingredients

For the garnishes

  • 1 slice shoku pan (white milk bread) or thick white bread, cut into small cubes
  • 1 tbsp vegetable oil
  • 2 tbsp candied citrus peel, finely chopped
  • A few fried garlic chips

For the broth

  • 1.5 l water
  • 2 sachets bonito dashi stock powder (about 10 g)
  • 2 cloves garlic, sliced
  • 1 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1/2 tsp salt

For the soup bowl

  • 100 g dried udon noodles
  • 1/2 medium carrot, sliced into matchsticks
  • 3 radishes, sliced
  • 50 g kale, chopped
  • 100 g kabocha squash (or pumpkin), diced and roasted
  • 50 g fresh or frozen peas
  • 4 cooked Japanese pork sausages (or mini smoked sausages), sliced

For the seared tuna

  • 150 g fresh bluefin tuna belly (otoro) or high-grade tuna steak
  • 1 tsp vegetable oil
  • 1 tbsp white wine
  • 1 tsp soy sauce
  • 1 tsp honey or mirin

For the soup bowl

    Method

    For the garnishes

    1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat, add the bread cubes, and fry until golden and crispy, 3–4 minutes.

    2. Remove the croutons from the pan and set aside.

    For the broth

    1. Fry the sliced garlic in 1 tablespoon of vegetable oil in a small saucepan over medium heat until lightly golden, 2–3 minutes.

    2. Add the water, bonito dashi powder, soy sauce, mirin, and salt to the pot.

    3. Bring the broth to a gentle simmer over medium-high heat.

      Then 5 min of waiting

    For the soup bowl

    1. Bring a separate pot of water to a boil and cook the udon noodles according to package directions, about 8–10 minutes.

      Then 8 min of waiting

    2. Add the sliced carrots, radishes, chopped kale, roasted squash, peas, and sliced sausages to the simmering broth.

    3. Simmer gently until the vegetables are tender-crisp, 3–5 minutes.

      Then 4 min of waiting

    4. Drain the udon noodles once cooked and divide them between two serving bowls.

    For the seared tuna

    1. Heat 1 teaspoon of vegetable oil in a small skillet over high heat.

    2. Sear the tuna belly for 30–45 seconds on each side, keeping the center rare.

      Otoro tuna belly is very high in fat and cooks extremely quickly; do not overcook it.

    3. Remove the tuna from the pan, slice into thin strips, and set aside.

    4. Deglaze the hot skillet with the white wine, soy sauce, and honey, stirring to create a quick glaze, 1 minute.

    For the soup bowl

    1. Ladle the hot dashi broth and vegetables over the cooked udon noodles in the bowls.

    2. Top with the seared tuna slices and drizzle over the pan glaze.

    3. Garnish with the crispy croutons, fried garlic chips, and finely chopped candied citrus peel before serving immediately.

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