Homemade Udon Noodle Soup
Udon noodle soup is a warming Japanese classic featuring thick chewy wheat noodles served in a delicate dashi broth seasoned with soy sauce and mirin. It is a simple yet deeply satisfying dish that can be topped with green onions, tempura, or a soft boiled egg.
Thick and chewy udon noodles served in a light golden dashi broth seasoned with soy sauce and sweet mirin.
Nutrition per serving
Ingredients
main
broth
seasoning
garnish
Instructions
Cook the Udon Noodles
Bring a large pot of unsalted water to a rolling boil. Add udon noodles and cook according to package instructions, usually 8 to 10 minutes for dried noodles, until tender and chewy. Drain and rinse briefly under cold water to remove excess starch then set aside.
Prepare the Broth
Pour dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Stir in soy sauce and mirin and taste the broth, adjusting seasoning as needed. Do not let the broth boil vigorously as this can make it cloudy and bitter.
Combine Noodles and Broth
Divide the cooked udon noodles between two deep serving bowls. Ladle the hot seasoned dashi broth over the noodles until they are fully submerged. The heat of the broth will warm the noodles through immediately without any additional cooking needed.
Garnish and Serve
Top each bowl with sliced green onions and strips of nori seaweed arranged attractively on top. Serve immediately while the broth is piping hot. Add a soft boiled egg, fish cake, or tempura as additional toppings if desired.
Substitutions
Common mistakes
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