Long Crab Roll Udon

A comforting Japanese-style udon noodle soup featuring savory broth, soft noodles, and flavorful long crab rolls, perfect for a quick, cozy homemade meal.

Ingredients

For the soup:

• 400 g udon noodles (fresh or frozen)

• 6–8 Seafoodking long crab rolls (kanikama), sliced

• 800 ml dashi stock (or chicken broth as substitute)

• 1 tbsp soy sauce

• 1 tsp mirin (optional, for slight sweetness)

• ½ tsp salt (adjust to taste)

  
  

Toppings:

• 2 eggs (soft-boiled or poached)

• 2 tbsp chopped green onions

• Optional: bok choy, spinach, or mushrooms

  
  

Instructions

1. Prepare the broth

   In a pot, bring the dashi stock to a gentle simmer. Add soy sauce, mirin, and salt. Taste and adjust seasoning as needed.

   
   

2. Cook the udon noodles

   Cook the udon noodles according to package instructions. Drain and set aside.

   
   

3. Add the crab rolls

   Add the sliced crab rolls into the simmering broth and cook for 2–3 minutes until heated through.

   
   

4. Prepare the toppings

   Soft-boil or poach the eggs. If using vegetables, blanch them briefly in the broth or separately.

   
   

5. Assemble the bowl

   Divide the cooked udon noodles into serving bowls. Pour the hot broth along with the crab rolls over the noodles.

   
   

6. Finish and serve

   Top with eggs, green onions, and optional vegetables. Serve immediately while hot.