Sen's Soothing Spirit Udon

Name: Sen's Soothing Spirit Udon
Total time: 50 min
Yield: Serves 2
Ingredients: 2 Large eggs; 2 tbsp Soy sauce, for marinade; 2 tbsp Mirin, for marinade; 4 tbsp Water, for marinade; 4 cups Water, for dashi; 1 Kombu, 4-inch piece; ½ cup Katsuobushi (bonito flakes), packed; 4 tbsp Soy sauce, for broth; 2 tbsp Mirin, for broth; 1 tbsp Sake, cooking; 1 tsp Sugar; 400 g Fresh udon noodles; 150 g Firm tofu, pressed and sliced into thick rectangles; 4-6 Shiitake mushrooms, sliced; 2 cups Fresh spinach; 2 Scallions, thinly sliced; 2 sheets Nori (dried seaweed), cut into strips; 2 tbsp Vegetable oil

A comforting bowl of chewy udon noodles in a rich dashi broth, topped with golden fried tofu, tender shiitake mushrooms, vibrant spinach, a jammy marinated egg, and a touch of nori, evoking Chihiro's transformative journey and the warmth of the Bathhouse.

50 min
Serves 2
Medium
Animation

Gather these

Ingredients

2Large eggs
2 tbspSoy sauce, for marinade
2 tbspMirin, for marinade
4 tbspWater, for marinade
4 cupsWater, for dashi
1Kombu, 4-inch piece
½ cupKatsuobushi (bonito flakes), packed
4 tbspSoy sauce, for broth
2 tbspMirin, for broth
1 tbspSake, cooking
1 tspSugar
400 gFresh udon noodles
150 gFirm tofu, pressed and sliced into thick rectangles
4-6Shiitake mushrooms, sliced
2 cupsFresh spinach
2Scallions, thinly sliced
2 sheetsNori (dried seaweed), cut into strips
2 tbspVegetable oil

Tip: For extra depth and aroma, quickly sauté the sliced shiitake mushrooms in a little sesame oil before adding them to the soup.

Step by step

Instructions

1
Prepare Marinated Eggs: Gently lower eggs into boiling water for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Once cool, carefully peel. In a small container, combine 2 tbsp soy sauce, 2 tbsp mirin, and 4 tbsp water. Add peeled eggs and marinate for at least 30 minutes, or preferably overnight in the refrigerator, turning occasionally.
2
Make Dashi Broth: In a pot, combine 4 cups water and kombu. Bring to a simmer over medium heat, then remove kombu just before it boils. Add katsuobushi to the simmering water, turn off the heat, and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi. Return the clear dashi to the pot.
3
Season Broth: Add 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tsp sugar to the dashi. Stir to combine and keep the broth warm over low heat.
4
Prepare Tofu: Heat vegetable oil in a pan over medium-high heat. Add pressed and sliced tofu, frying until golden brown and slightly crispy on all sides. Set aside.
5
Cook Noodles: Cook udon noodles according to package directions, typically 2-3 minutes for fresh noodles. Drain well.
6
Prepare Vegetables: Blanch the spinach in a small pot of boiling water for 30 seconds until just wilted. Drain and gently squeeze out excess water. Slice shiitake mushrooms and scallions.
7
Assemble Udon: Divide the cooked udon noodles into two large serving bowls. Ladle the hot dashi broth over the noodles. Artfully arrange the fried tofu, sliced shiitake mushrooms, blanched spinach, a halved marinated egg, sliced scallions, and nori strips on top of each bowl.

The Inspiration

Why this dish

This dish embodies Chihiro's journey through the Spirit World. The warm, comforting dashi broth symbolizes the unexpected kindness and guidance she receives, while the chewy udon noodles represent her resilience and steady path. The golden fried tofu nods to the cleansed River Spirit and the profound beauty hidden within, and the vibrant toppings like spinach and shiitake mushrooms evoke the magical, natural elements of her new surroundings. The jammy marinated egg is a nod to the simple, comforting star candies for the Soot Sprites, and the nourishment that helps Chihiro find her strength.

Spirited Away · Animation

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