Stir-Fried Udon Soup: An Experiment

I thought we still had some canned fish, which I would’ve liked to use. But when taking stock, there wasn’t that much to support my spontaneous food idea. So here’s what I came up with: stir-fried udon with bacon in niban dashi.

All quantities and durations in this recipe are rather wishi-washi, though. But I believe it took less than 30 minutes.


  • 1-2 cups (ca. 500-800ml) of niban dashi.
  • one pack of fresh udon (frozen)
  • 3 green onions
  • 1 carrot
  • four strips of bacon
  • 1-2 dashes of sake
  • 1 tblsp sesame oil
  • miso, mirin, sukyaki-style soy sauce for seasoning


Start by putting the things that are frozen out of the freezer before starting. In my case, it was one pack of frozen udon, and a ca. 700ml bag of anchovi-based niban dashi that I had made and frozen myself. In case of the soup stock, it helps to put the bag in warm water to be able to get it out.

Bring a pot of water to the boil, then add udon, cook for 3 minutes. Slice the bacon into small (ca. 1cm) strips. Slice green onion and carrot. Bring the dashi to a boil.

Add sesame oil to a pan, heat, and fry udon and bacon in it.

Once the dashi boils, add green onions and carrot and boil for ca. 3 minutes.

Turn down the heat for the dashi, and when it has stopped boiling, add ca. 1/2 tablespoon of miso. I did use one that’s hard to identify as it only has Japanese writing on it, but from the taste I assume it is Akamiso and stir it under.

Add the udon and bacon to the soup, use sake to pick up the frying residues from the pan and add to the soup as well.

Season with mirin and soy sauce to taste (I used Takara-hon Mirin Junryo and Mixchup Sukyaki Sauce).


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