Recipes/ Soup

Udon Noodle Soup Recipe

04/04/2019 (Last Updated: 02/10/2019)
 

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. 

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

Why We Love This Recipe

  • 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.

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

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

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

 

How To Make Udon Noodle Soup Recipe

  • 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.

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 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 – made with fresh seawater for the perfect balance of salt.

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 & Substitutes

  • 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).

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

★ Did you make this recipe? Please leave a 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

Equipment

  • Small jug for pouring water
  • Bowl for noodle soup

Ingredients

  • 1 packet udon noodles frozen or fresh
  • 1 cup boiling water
  • 1 tsp dashi stock powder use kombu dashi for vegan/vegetarian version
  • 1 tsp light soy sauce
  • 1 tsp mirin
  • 1 pinch salt
  • 1 pinch sugar

Optional Toppings:

  • 1 stalk spring onion finely sliced diagonally
  • 2 tsp bonito flakes katsuoboshi
  • 1 pinch chilli flakes shichimi togarashi

Instructions

  • 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.

Video

Notes

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 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 - made with fresh seawater for the perfect balance of salt.
  • 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!
 

Variations & Substitutes

  • 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

Calories: 59kcal | Carbohydrates: 5g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 987mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 2mg
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

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.

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12 Comments

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

    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

    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

    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

    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

    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

    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! 🙂

    Leave a Reply

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