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Smoked Mackerel Udon

By Becca Millstein and Vilda Gonzalez
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 information

  • 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

Preparation

  1. Step 1

    Bring a large pot of water to a boil. Once boiling, season generously with fine sea salt. Add 8 oz. dried udon noodles and cook according to the package instructions. Drain noodles and set aside.

    Step 2

    Meanwhile, in a medium saucepan, heat 2 Tbsp. sesame oil over medium heat. Add 4 garlic cloves, thinly sliced, and 1 Tbsp. grated ginger and cook until the garlic has softened and smells aromatic, 1–2 minutes. Add 1 cup sliced shiitake mushrooms and stir to coat in the garlic and ginger mixture. Cook, undisturbed, until the mushrooms have begun to take on a bit of color, 3 to 4 minutes. Deglaze pot with 2 tsp. soy sauce and 1 Tbsp. mirin.

    Step 3

    Add 4 cups vegetable or chicken broth and bring to a boil. Lower the heat to maintain a gentle simmer. Add 1 small bunch of bok choy, thoroughly rinsed, cut into bite-size pieces, and simmer until tender, 3–4 minutes. Take the pot off heat, add the cooked udon noodles, and flake in one 3.7-oz. tin smoked mackerel, drained. Finish with a generous squeeze of lime wedges. Taste for seasoning and adjust with another squeeze of lime or a dash of soy sauce if necessary.

    Step 4

    Serve piping hot, topped with 2 soft-boiled eggs, halved, dusted with Aleppo-style pepper, and a scattering of ⅓ cup finely chopped scallions.

Cover of The Fishwife Cookbook with illustrations of tinned fish
Excerpted from The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion © 2025 by Becca Millstein and Vilda Gonzalez. Photography © 2025 by Ren Fuller. Illustrations © 2025 Danny Miller. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsCookbooksMainDinnerDairy FreeWeeknight Meals30 Minutes or LessQuickEasyUdon NoodleNoodlePasta & NoodlesMackerelFishSeafoodBok ChoyLeafy GreensVegetableSoupSoup/Stew

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