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    Udon noodles with mussels in dashi broth

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    Udon noodles with mussels in dashi broth

    By Su Scott

    This is ready in no time at all, thanks to lots of shortcuts. The broth is delicately balanced with simple yet punchy seasoning

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    500ml dashi
    2 anchovy fillets in oil, finely chopped
    1 tbsp mirin
    ½-1 tbsp soy sauce
    400g pack cooked mussels
    200g dried udon noodles
    2 salad onions, green parts only, thinly sliced
    1 pack crispy seaweed thins, crumbled
    2 tsp crispy fried onions
    ¼-1/2 tsp pul biber


    1. Put the dashi, 100ml water and the chopped anchovy fillets in a large pan. Bring to a gentle simmer and cook for 5 minutes. Add the mirin and season with soy sauce to taste. Add the cooked mussels and simmer for a further 5 minutes.

    2. Meanwhile, cook the udon noodles according to pack instructions, drain and refresh with cold water. To serve, divide the noodles between 2 large bowls. Add the mussels and broth. Top with the sliced salad onions, crumbled seaweed thins, crispy fried onions and pul biber.

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