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Udon Noodle Soup Recipe

04/04/2019 (Last Updated: 05/11/2021)

This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes. Choose your favourite udon toppings such as spring onion, katsuoboshi (bonito flakes) and shichimi togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser. 

Udon noodle soup in a bowl garnished with spring onion, katsuoboshi (bonito flakes) and Japanese chilli flakes.

Why We Love This

This udon noodle soup recipe is so simple to make at home – all you need are a few basic Japanese ingredients: dashi powder, soy sauce, and mirin (sweet rice wine). Even better, these ingredients can also be used as the base for a wide range of essential Japanese dishes – our favourites are okonomiyaki savoury pancakes, onigiri rice balls and gyoza dumplings.

Udon noodles are a fantastic dish to slurp down when you’re in a rush. But 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.

P.S. If you’re looking for a spicy noodle soup, try our simplified recipe for Japanese tantanmen ramen with creamy broth and crispy pork!

Udon noodle soup in a bowl of udon soup stock made with dashi, soy sauce and mirin.

Where We Learned This Recipe

Our favourite place for Udon noodles is a tiny place near Osaka Station which we walk past on our way back to our apartment. The noodles there always have the best texture, and their dashi broth is so flavourful!

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.

What You’ll Need

For our simple udon noodle soup recipe we opted to make our dashi stock with dashi powder. If you have time, you might like to make your own proper dashi stock base with kombu seaweed and bonito flakes. 

Optional Toppings

Udon noodle soup in a bowl of udon soup stock made with dashi, soy sauce and mirin.

How To Make Udon Noodle Soup

  • 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.
Pouring boiling water over dashi stock powder and soy sauce to make the udon soup base.
  • Take cooked udon noodles and slide into the soup base.
Udon noodles floating in udon noodle soup base.
  • Top with sliced spring onion, bonito and chilli flakes.
Sprinkling Japanese chilli flakes over the top of udon noodle soup.

Wandercook’s Tips

  • For the best experience, use the freshest udon noodles you can source. Any noodles will do of course, but freshly made udon noodles have the most delicious chewy texture that you just can’t beat. Cook them until al dente, just like pasta, so they don’t become too soggy.

FAQs

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. 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 learned how to make udon noodles from scratch from an udon master.

Udon noodle soup in a bowl garnished with spring onion, katsuoboshi (bonito flakes) and Japanese chilli flakes.

What other toppings can you put on Udon Noodles?

The most simple udon noodle topping is a handful of sliced spring onion (scallions) with bonito flakes, but why stop there?

Try these other popular udon noodle toppings:

  • Fried tofu
  • Wakame (seaweed)
  • Tempura vegetables or prawns (shrimp)
  • Kamaboko – fish cake slices
  • Thinly sliced beef
  • Egg
  • Anything else you’d like to experiment with!

What are your favourite topping combinations?

Variations

  • For a vegetarian/vegan version of this dish, be sure to use kombu dashi powder – it’s made with only seaweed and no bonito flakes.
  • For a more intense flavour we usually use hon dashi (note, this is made with bonito flakes).
  • Make it a curry by adding a block or two of Japanese curry roux to taste. You can use a strainer to help it dissolve into the stock.

For more delicious Japanese noodles, try these recipes next:

★ Did you make this recipe? Please leave a comment & star rating below!

Udon noodle soup in a bowl of udon soup stock made with dashi, soy sauce and mirin.

Udon Noodle Soup Recipe

This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes. Choose your favourite udon toppings such as spring onion, katsuoboshi (bonito flakes) and shichimo togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser. 
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Soup
Cuisine: Japanese
Servings: 1 Bowl
Calories: 59kcal
Author: Wandercooks
Cost: $5

Ingredients

Optional Toppings:

Instructions

  • Cook udon noodles according to packet directions, or recipe if you're making them by hand.
    1 packet udon noodles
  • Place dashi powder, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.
    1 tsp dashi powder, 1 tsp soy sauce, 1 tsp mirin, 1 pinch salt, 1 pinch sugar, 1 cup boiling water
  • Slide cooked udon noodles into the soup base. Top with sliced spring onion, bonito flakes (katsuobushi) and chilli flakes or shichimi togarashi.
    1 stalk spring onion / green onion, 2 tsp bonito flakes / katsuobushi, 1 pinch chilli flakes

Video

Recipe Notes

  • For the best experience, use the freshest udon noodles you can source. Any noodles will do of course, but freshly made udon noodles have the most delicious chewy texture that you just can’t beat. Cook them until al dente, just like pasta, so they don’t become too soggy.
  • 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. 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. It’s never been easier to make your own udon noodles at home.
  • What other toppings can you put on Udon Noodles? The most simple udon noodle topping is a handful of sliced spring onion (scallions) with bonito flakes, but why stop there? Try these other popular udon noodle toppings:
    • Fried tofu
    • Wakame (seaweed)
    • Tempura vegetables or prawns (shrimp)
    • Kamaboko – fish cake slices
    • Thinly sliced beef
    • Egg
    • Anything else you’d like to experiment with!
  • For a vegetarian/vegan version of this dish, be sure to use kombu dashi powder – it’s made with only seaweed and no bonito flakes.
  • For a more intense flavour we usually use hon dashi (note, this is made with bonito flakes).

Nutrition

Nutrition Facts
Udon Noodle Soup Recipe
Amount per Serving
Calories
59
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
7
mg
2
%
Sodium
 
987
mg
43
%
Potassium
 
85
mg
2
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
120
IU
2
%
Vitamin C
 
2
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Udon Noodle Soup Recipe

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20 Comments

  • Reply
    Nana
    26/12/2020 at 9:43 am

    5 stars
    Really tasty! Didn’t have mirin so I replaced it with chinese cooking wine and added a bit of sesame oil 🙂 Will definitely cook it again!

    • Reply
      Wandercooks
      29/12/2020 at 2:54 pm

      Oh brilliant. Good subs there too. Thanks for letting us know. Happy cooking!

  • Reply
    Amber
    18/12/2020 at 2:11 pm

    5 stars
    Tastes and smells just like those served at restaurant! My family really enjoyed it.

    • Reply
      Wandercooks
      21/12/2020 at 9:06 am

      Oh amazing Amber, thanks so much for letting us know!

  • Reply
    Jess
    06/11/2020 at 1:12 pm

    I decided to have udon last night and came across this recipe, along with the recipe for okonomiyaki and daifuku mochi, so last night was a Japanese feast that brought me right back to my last holiday! Warm and comforting udon with the crispy and saucy okonomiyaki finished off with a soft mochi (I filled mine with whipped cream, my fave) so good! And looking at your about us section you’re from little old Adelaide too! Howdy neighbours and keep being awesome👋

    • Reply
      Wandercooks
      07/11/2020 at 4:15 pm

      Well hello there neighbour Jess from Adelaide! *high five!* 😀 Haha – Wow, sounds like you went on quite the Japanese adventure. So glad you could recreate the flavours and pretend to be back in Japan for a night. Sounds epic with cream in the mochi too – how decadent! Did you semi-freeze the cream to wrap the mochi over it? Or just be uber careful sealing it up?

  • Reply
    Rogee
    21/08/2020 at 10:30 pm

    5 stars
    It was perfect! I’ve been cooking this for 3 Fridays now (no-meat day of the week for us, Catholic, by choice). So happy with it. Wish I could attach my photo, but don’t know how.

    • Reply
      Wandercooks
      22/08/2020 at 10:36 am

      Hey Rogee! So great to hear from you again and awesome work with the udon – 3 weeks in a row must mean it’s tasting pretty good! We made it for lunch this week too haha. So good in winter! While we don’t have photos on here, feel free to email through and I can always share on Instagram. 🙂

  • Reply
    Farah
    09/10/2019 at 5:25 pm

    5 stars
    My dream autumn soup! Full of such umami flavor. Thanks for the amazing recipe!

    • Reply
      Wandercooks
      10/10/2019 at 8:02 am

      So glad you liked it Farah, thanks for letting us know! 🙂

  • Reply
    Adrianne
    02/10/2019 at 9:13 pm

    5 stars
    What a fantastic looking soup!! I would definitely be having a little pinch on mine. Can’t wait to try it, cheers!

    • Reply
      Wandercooks
      09/10/2019 at 4:31 pm

      Haha, sometimes we even go a few pinches! 😛 :O

  • Reply
    Dannii
    02/10/2019 at 6:19 pm

    5 stars
    This is total comfort food. And so much that you can do with it too.

    • Reply
      Wandercooks
      09/10/2019 at 4:30 pm

      Agreed! 😀 It’s a good one to keep in the repertoire.

  • Reply
    Veena Azmanov
    02/10/2019 at 5:01 pm

    5 stars
    Such amazing recipes and dishes are always a welcome with my family. This soup looks yummy.

    • Reply
      Wandercooks
      09/10/2019 at 4:30 pm

      Thank you so much!

  • Reply
    Adriana
    02/10/2019 at 4:02 pm

    5 stars
    wow, udon noodles are the best one of my favorite meals. It is so comforting and super flavorful. It sounds complicated but it is not thanks for all the tips! Pinning for later.

    • Reply
      Wandercooks
      09/10/2019 at 4:30 pm

      Happy to help! We were surprised how easy it is too. Once you have dashi in the cupboard, you’re set!

  • Reply
    Molly
    10/04/2019 at 3:22 pm

    5 stars
    Thank you for a great and simple recipe!

    • Reply
      Wandercooks
      07/05/2019 at 11:37 am

      Thank you for taking the time to tell us! Happy cooking! 🙂

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