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. 
Course Soup
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Bowl
Calories 59kcal
Author Wandercooks
Cost $5



  • 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


  • 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.




  • 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. 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).


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