Smoked Mackerel Udon

Name: Smoked Mackerel Udon
Total time: 30 minutes
Yield: 2 servings
Ingredients: Fine sea salt; 8 oz. dried udon noodles; 2 Tbsp. sesame oil; 4 garlic cloves, thinly sliced; 1 Tbsp. grated ginger; 1 cup sliced shiitake mushrooms; 2 tsp. soy sauce, plus more to taste; 1 Tbsp. mirin; 4 cups vegetable or chicken broth; 1 small bunch of bok choy, thoroughly rinsed, cut into bite-size pieces; 1 (3.7-oz.) tin smoked mackerel, such as Fishwife Slow Smoked Mackerel, drained; Lime wedges, for serving; 2 soft-boiled eggs; Aleppo pepper; ⅓ cup finely chopped scallions

By Becca Millstein and Vilda Gonzalez

January 31, 2025

Smoked mackerel udon in a bowl from The Fishwife Cookbook

Photo by Ren Fuller

Chewy udon noodles, meaty mackerel, and just-cooked greens mingle in a steaming hot broth, a most-satisfying salve for winter’s chill. This weeknight noodle bowl is jam-packed with flavor and comes together quickly. The beauty of the dish also lies in its versatility; feel free to substitute in any vegetables, mushrooms, or herbs you have on hand.

While we generally prefer a jammy egg for most occasions, a brothy noodle bowl warrants an especially soft-boiled egg—there’s nothing like the golden yolk of an egg oozing into the hot broth, adding an invaluable richness to the dish.

Recipe notes

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