Usukuchi Shoyu (light color) on the left and Koikuchi Shoyu (regular) on the right. The Kansai regions often use light-colored soy sauce called Usukuchi Shoyu (薄口醤油). The major difference is the color of the soup broth as it’s much lighter than the one in the Kanto region (Tokyo area). In the Kansai region known for big cities like Osaka, Kobe, and Kyoto, this udon noodle soup is called Su Udon (素うどん). In my opinion, it is most inspiring as it is exactly the kind of food that celebrates simplicity. Kake Udon (かけうどん) is the most basic form of hot udon noodle soup, made of udon noodles sitting in a flavorful dashi based broth. Today let’s learn more about it and how we can make an authentic bowl at home. I love all kinds of udon dishes, but nothing beats the classic simple hot udon noodle called Kake Udon. And they are perfect hot, cold, or anywhere in between. We eat them at any time of day – be it a quick lunch or a fulfilling dinner. To me, these chewy, slippery noodles seem to have a special power to soothe any troubles and satisfy one’s hunger. Of all the Japanese noodles, udon is often the one that I turn to when I’m in need of comfort. ![]() Enjoy the noodle soup as is or top it with tempura, fish cake, tofu, or vegetable. Simple yet full of soul, it is a thing of beauty. ![]() Served in a delicate umami broth, this classic Udon Noodle Soup (or Kake Udon) is a bowl of true comfort.
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