Should you cook udon in broth or water?
Determining whether you should cook your udon noodles in broth or water depends primarily on whether you are using pre-cooked, vacuum-sealed convenience udon or dry/frozen raw udon noodles. Pre-cooked udon noodles are already fully hydrated and typically coated in a protective starch layer or acid preservative, meaning they should be briefly blanched or boiled in plain water first to rinse away excess starch and eliminate any sour taste before being added directly to your simmering soup broth. On the other hand, authentic dry or frozen raw udon noodles must always be boiled thoroughly in a large pot of plain water according to package instructions, drained, and rinsed with cold water to stop the cooking process and remove surface starch before being combined with your hot soup broth. Cooking raw udon directly inside your final serving broth from the beginning is generally discouraged because the massive amount of starch coating the noodles will cloud, thicken, and overly muddy the delicate flavors of your soup.
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