This Udon Noodle Soup Recipe is a classic Japanese dish packed with umami flavour and topped with our favourite bonito flakes and spring onion. With a dashi based soup base that is ready in minutes, this light dish is perfect as a lunch, dinner or appetiser with friends.
We’re heading back to Japan (again!) next month and have been craving ALL OF THE FOOD.
We love Japanese recipes as they’re so simple to replicate at home once you have a few base ingredients. Our pantry staples are usually dashi powder, soy sauce, and mirin (sweet rice wine) which can help to make up most Japanese essential dishes – our favourites are Okonomiyaki, Onigiri and Gyoza.
Our favourite place for Udon is a tiny place around Osaka station which we walk past on our way back to our apartment. The noodles always have the best texture, and their dashi broth is the bomb!
Now that we’ve been able to replicate the flavours so easily at home, we’re in heaven, and love that we can bring another little piece of Japan back home with us.
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In this post, we’ll quickly go through:
- What are Udon Noodles made from?
- How are Udon Noodles made?
- What other toppings can you put on Udon Noodles?
What are Udon Noodles made from?
Udon noodles are made from a combination of wheat (normal regular white flour) and salt. That’s it! No egg or rice.
It’s very simple. Sometimes a little cornflour is used when the noodles are cut to stop them from sticking together.
How are Udon Noodles made?
We’re so glad you asked!
This has to be the most fascinating part. Traditionally, udon noodles are actually made with your feet! Depending on the style, it’s not uncommon to press out the dough many times to ensure the ultra smooth texture of the final product.
During our previous trips to japan we’ve learnt a couple of different methods to make udon noodles from scratch. The first is Shikoku Mountain-style Udon and the second is Shoganji Temple Udon Noodles from the sea.
How To Make Our Udon Noodle Soup Recipe
Udon noodles are such a fantastic dish to slurp down when you’re in a rush.
Almost like a Japanese fast food for some businessmen, it seems like they’ve only just sat down at the restaurant before they’re standing back up to return their empty dishes to the counter.
We like to take our time a little more to appreciate the subtle flavours, and enjoy the differences of the dashi stock between restaurants, home made and powder form.
The great thing about this dish is the ability to make it as quick or a slow as you like, depending on how hands-on you want to be, and what toppings you’d like.
While our Udon Noodle Soup Recipe uses only basic ingredients for a quick eat, below are some further ideas for beefing up your dish.
What other toppings can you put on Udon Noodles?
The most simple udon noodle topping is usually sliced spring onion (scallions) with bonito flakes, but there’s no stopping there if you really want to amp up your dish.
Try these other popular udon noodle toppings:
- Japanese shichimi chilli powder
- Kamaboko Japanese fish cake slices
- Fried Tofu
- Wakame (seaweed)
- Tempura vegetables or prawns (shrimp)
- Anything else you’d like to experiment with!
What are your favourite toppings?
- 1 packet udon noodles frozen or fresh
- 1 cup boiling water
- 1 tsp dashi stock powder
- 1 tsp light soy sauce
- 1 tsp mirin
- 1 pinch salt
- 1 pinch sugar
- 1 stalk spring onion (optional - to top) sliced diagonally
- 2 tsp bonito flakes (optional - to top)
- 1 pinch chilli flakes
- Cook udon noodles according to packet directions, or recipe if you're making them by hand.
- Place dashi, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.
- Take cooked udon noodles and slide into the soup base.
- Top with sliced spring onion, bonito and chilli flakes.