Tororo Kombu and Umeboshi Udon
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This is a healthy, delicious udon noodle dish with a rich broth, recreating the hit cup udon that frequently sold out at 7-Eleven. Combining three types of Japanese dashi creates a deep, premium flavor profile.
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🍳 Cooking Flow
Prepare the soup base in a pot by adding water, the various dashi stocks, and soy sauce, then heat over a burner. → Remove the pit from the pickled plum (umeboshi) and coarsely chop the pulp. → Once the soup is boiling, add the frozen udon and the umeboshi, warming them while gently loosening the noodles. → Transfer the udon and soup to a bowl, top with the tororo kombu (shredded kelp) and green onions, and adjust the seasoning with salt.
Cooking Steps
Brief Cooking Order
Prepare the soup base in a pot by adding water, the various dashi stocks, and soy sauce, then heat over a burner. → Remove the pit from the pickled plum (umeboshi) and coarsely chop the pulp. → Once the soup is boiling, add the frozen udon and the umeboshi, warming them while gently loosening the noodles. → Transfer the udon and soup to a bowl, top with the tororo kombu (shredded kelp) and green onions, and adjust the seasoning with salt.
Introduction
This is a healthy, delicious udon noodle dish with a rich broth, recreating the hit cup udon that frequently sold out at 7-Eleven. Combining three types of Japanese dashi creates a deep, premium flavor profile.
Step 1
Preparation: Gather your ingredients including the udon, umeboshi, various Japanese dashi stocks, and tororo kombu.
Step 2
Making the soup base: Add 300ml of water to a pot, stir in the 1/2 tsp of kombu dashi, 1/2 tsp of hondashi, and 1/2 tsp of iriko dashi, then turn on the heat.
Step 3
Seasoning: Add 1 tsp of soy sauce to adjust the color and flavor of the soup.
Step 4
Umeboshi prep: Remove the pit from the shiso-ume and chop the pulp coarsely rather than mashing it into a paste, so you can enjoy the texture of the fruit.
Step 5
Heating the udon and plum: Once the soup is boiling, add the frozen udon and chopped umeboshi, cooking for about 1 minute until the noodles are loosened.
Ingredients List
Important Notes
💡 Adding iriko dashi (dried baby sardine stock) significantly boosts the soup's umami and provides a deep, complex flavor.
⚠️ For the most authentic reproduction, use 'shiso-ume' (pickled plum with shiso leaves, approx. 8% salt content) rather than honey-sweetened plums to ensure the necessary acidity and saltiness.
✨ Since tororo kombu dissolves easily in hot liquid, place it on top at the very end instead of boiling it, so you can enjoy its unique silky texture.
🍳 Serving the udon into the bowl before pouring the soup over it ensures the red color of the umeboshi stays vibrant and doesn't get buried.
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