Zaru Udon — Cold Udon Noodles

🛒 Ingredients

• #Udon Noodles;
• 300 g fresh udon noodles (or 200 g dried) — ensure egg-free
• #Vegan Dashi Dipping Sauce;
• 700 ml water.. 1 piece dried kombu (kelp) — approx. 10 cm square
• 4–5 dried shiitake mushrooms.. 3 tbsp soy sauce
• 2 tbsp mirin (vegan — sweet rice wine) or 1½ tbsp maple syrup + ½ tbsp water
• 1 tbsp coconut sugar or brown sugar
• #Garnishes & Toppings;
• Ice cubes — for chilling.. Finely sliced fresh scallion
• Grated fresh wasabi or vegan wasabi paste.. Toasted white sesame seeds
• Shredded nori strips (optional).. Grated daikon radish (optional)

👩‍🍳 Instructions

1. 1

   Make the vegan dashi sauce: Place water, kombu, and dried shiitake in a pot. Let soak 10–15 minutes if time allows. Heat gently over low heat — do not boil — remove kombu just before water reaches a simmer. Simmer shiitake gently for 5 minutes to extract flavour. Strain the broth, then stir in soy sauce, mirin, and sugar. Simmer 2–3 minutes until sugar dissolves. Let cool completely, then chill in the refrigerator.

2. 2

   Cook the udon: Bring a large pot of unsalted water to a rolling boil. Add udon noodles and cook according to package instructions — fresh: 6–8 minutes, dried: 8–10 minutes — until tender yet pleasantly firm. Stir occasionally so they don’t stick.

3. 3

   Chill rapidly: Drain immediately and plunge noodles into a bowl filled with ice-cold water. Rinse vigorously with your hands for 30–60 seconds — rub gently to remove surface starch, until noodles feel cool, firm, and slippery. Drain very well.

4. 4

   Assemble: Arrange cold, drained udon noodles loosely on a bamboo zaru sieve or plate, topped with a few ice cubes to keep chilled. Place the cold dipping sauce in small individual bowls alongside.

5. 5

   Serve & enjoy: Garnish noodles with nori and sesame seeds. Place scallion, wasabi, and grated daikon on the side to stir into your sauce as desired. Dip noodles lightly into the sauce — don’t soak — and enjoy the cool, clean flavour!