There’s something magical about a steaming bowl of Japanese udon soup that instantly warms you from the inside out. I still remember my first sip of proper udon during a rainy afternoon in Tokyo, the thick, chewy noodles swimming in that savory-sweet broth felt like a hug in bowl form. Now I crave that same comfort whenever I need a quick pick-me-up at home.
This Japanese udon soup recipe is my go-to when I want something satisfying yet simple. The broth comes together with just a few pantry staples, and the fresh udon noodles do all the heavy lifting when it comes to texture. What I love most is how customizable it is, you can keep it minimalist with just green onions and nori, or load it up with all your favorite toppings for a heartier meal.
Why You’ll Love This Japanese Udon Soup
This udon soup isn’t just food, it’s pure comfort in a bowl. Here’s why I make it at least once a week (and why you’ll keep coming back to it too):
- 15-minute magic: The broth simmers while you prep toppings, faster than waiting for takeout!
- That slurp-worthy texture: Thick, chewy udon noodles hold onto every drop of the savory-sweet broth.
- Pantry-friendly: Dashi kombu, soy sauce, and mirin create deep flavor without fancy ingredients.
- Your rules: Top it simply with green onions or go wild with tempura, tofu, or a soft-boiled egg.
Trust me, one taste of that steaming broth, and you’ll understand why this is Japan’s ultimate comfort food. If you are looking for more comforting meals, check out my collection of soup recipes.
Ingredients for Japanese Udon Soup
Gathering the right ingredients is half the battle with udon soup, but don’t worry, I’ve kept things simple. Here’s everything you’ll need, split between the broth (that magical liquid gold) and the soup components. Pro tip: Measure everything before you start cooking, it makes the process so much smoother!
For the Broth
- 4 cups water, Cold tap water works perfectly here
- 1 piece dashi kombu (dried kelp), About 4 inches long (look for the wrinkled, dark green sheets)
- 2 tbsp soy sauce, Use regular, not low-sodium, we want that deep umami punch
- 1 tbsp mirin, That sweet Japanese rice wine that makes everything better
- 1 tsp sugar, Just a pinch to balance all the flavors
For the Soup
- 200g udon noodles, Fresh or dried (fresh gives that dreamy chew, but dried works in a pinch)
- 2 green onions, Thinly sliced on the diagonal (makes all the difference!)
- 1 sheet nori, Cut into thin strips with scissors (I like the rustling sound it makes)
See? Nothing too crazy, just a handful of ingredients that come together to create something truly special. The kombu might look intimidating if you’ve never used it before, but trust me, it’s the secret weapon here. And those green onions? Slice them thin and they’ll float beautifully in the broth like little flavor confetti.
Equipment You’ll Need
One of the best things about this udon soup? You don’t need any fancy gadgets to make it, just a couple of basic kitchen tools you probably already have. Here’s what I grab every time:
- Medium pot, About 3 quarts is perfect for simmering that gorgeous broth (I use my trusty stainless steel one, but any heavy-bottomed pot works)
- Strainer, For draining those lovely udon noodles (a colander works too in a pinch)
That’s seriously it! No special equipment required, just good old-fashioned stovetop cooking. Though I will admit, having a pair of kitchen scissors handy makes cutting the nori strips way easier (and oddly satisfying).
How to Make Japanese Udon Soup
Alright, let’s get cooking! Making udon soup is easier than you think, it’s all about timing and layering those flavors. I’ll walk you through each step just like my Japanese friend taught me years ago. The key is patience with the broth and speed with the noodles. Ready? Let’s go!
Prepare the Broth
First, we need to wake up that kombu flavor. Place your dried kelp in the pot with cold water and let it soak for 10 minutes, no cheating! This gentle soak pulls out all that subtle umami goodness without any bitterness.
Now turn the heat to medium and watch closely. You’ll see little bubbles forming around the edges, that’s your cue! Right before it hits a full boil (about 180°F if you’re using a thermometer), fish out the kombu with tongs. Trust me, leaving it in too long makes the broth slimy and weird.
Add the soy sauce, mirin, and sugar, then let everything simmer gently for 5 minutes. Don’t let it boil hard, we want the flavors to marry nicely without evaporating all our precious broth. The kitchen should smell amazing by now!
Cook the Udon Noodles
While the broth works its magic, let’s tackle the noodles. Whether you’re using fresh or dried udon, follow the package directions, but here’s my pro tip: undercook them slightly since they’ll keep cooking in the hot broth later.
Drain them in a colander and give them a quick cold water rinse. This stops the cooking process and washes off excess starch so your soup stays clear. Shake off the excess water, we want the noodles damp but not dripping.
Assemble the Soup
Here comes the fun part! Divide those beautiful noodles between two deep bowls, I like to twist them into neat nests with chopsticks. Carefully pour the hot broth over them, watching as it seeps into all the nooks and crannies.
Now the toppings! Scatter those thinly sliced green onions over the top, they’ll float like little green rafts. Add the nori strips last so they stay crisp. Serve immediately while everything’s piping hot!
Pro tip: Have all your toppings prepped and ready before assembling. That first slurp of steaming hot udon is pure magic, and you don’t want to lose that perfect temperature while chopping garnishes. For more recipe ideas, feel free to browse recipesloop.com.
Tips for the Best Japanese Udon Soup
Over the years, and countless bowls of udon, I’ve picked up some tricks that take this soup from good to “can I have thirds?” good. Here are my hard-earned secrets for udon perfection:
- Kombu care is key: Never let your kombu boil! That 180°F sweet spot is crucial, any hotter and your broth gets slimy and bitter. If you forget and it starts boiling? No panic, just start over. (I’ve been there!)
- Soy sauce savvy: Taste as you go! Different brands vary in saltiness. Start with 1 tbsp, then add more after simmering if needed. I once made udon so salty it could’ve cured meat, lesson learned!
- Fresh noodle magic: If you can find fresh udon (usually in Asian markets), grab them! That springy, chewy texture beats dried every time. They cook in just 1-2 minutes too, total game changer.
- Chopstick test: To check noodle doneness, pinch one between chopsticks. It should resist slightly but not feel doughy. They’ll keep cooking in the broth, so err on the firmer side.
- Broth backup: Make extra broth and freeze it! I keep 1-cup portions for instant udon emergencies. Just add noodles and toppings, dinner in 5 minutes flat.
- Nori timing: Add nori strips right before serving so they stay crisp. Watching them slowly curl in the steam is my favorite kitchen show.
Remember, the best udon soup is the one that makes you happy. Once you’ve got these basics down, trust your chopsticks and tweak it to your taste!
Customizing Your Japanese Udon Soup
Here’s where the real fun begins, making this udon soup your own! The basic recipe is like a blank canvas waiting for your personal touch. I love experimenting with different toppings depending on what’s in my fridge or what mood I’m in. Here are some of my favorite ways to jazz it up:
- Protein power: Top with crispy tempura (shrimp or veggie), silky tofu cubes, or thin slices of kamaboko fish cake. Leftover chicken? Throw it in!
- Egg-cellent addition: A soft-boiled egg with that perfect jammy yolk makes it extra luxurious. Or try swirling in a beaten egg for delicate ribbons.
- Veggie vibes: Mushrooms (shiitake or enoki), spinach, or even corn kernels add color and texture. My grandma always tossed in leftover roasted veggies.
- Spice it up: A dollop of spicy mayo or sprinkle of shichimi togarashi gives it a nice kick when I’m feeling adventurous.
For my vegetarian friends, skip the kombu and use dried shiitake mushrooms instead, they make an incredible mushroom dashi that’s just as flavorful. The possibilities are endless! My only rule? Always keep extra green onions handy, they make everything better. If you’re looking for other main meal ideas, check out my main meals section.
Serving Suggestions
Udon soup shines brightest when served with a few simple sides, just like they do at my favorite little noodle shops in Tokyo. Here’s how I love to round out the meal for that authentic Japanese comfort food experience:
- Gyoza gang: Crispy pan-fried dumplings are my go-to pairing, the contrast between the crunchy bottoms and that silky broth is pure magic. Pro tip: Make extra because they’ll disappear fast!
- Pickle party: A small dish of tangy pickled vegetables (tsukemono) cuts through the richness perfectly. I’m partial to bright yellow takuan (daikon radish pickles) or spicy kimchi when I’m feeling bold.
- Rice on the side: Sounds carb-heavy, but trust me, a small bowl of steamed rice for alternating bites is how they often serve it in Japan. The mild rice balances the flavorful broth beautifully.
Presentation matters too! I always use deep, wide bowls, the kind that let you get a good slurp without splashing. Traditional Japanese restaurants serve udon with the noodles neatly arranged and toppings artfully scattered on top. But at home? I say dig in however makes you happy! Just don’t forget the chopsticks and a big spoon for that precious broth.
One last tip: Keep some hot chili oil or extra soy sauce at the table for guests to customize their bowl. Watching everyone tweak their udon to perfection is half the fun of sharing this comforting meal!
Storing and Reheating
Okay, confession time, I rarely have leftovers because this udon soup disappears fast in my house! But when I do manage to save some, here’s how I keep it tasting almost as good as fresh:
Store noodles and broth separately, this is the golden rule! Those beautiful udon noodles turn into sad, mushy strands if they soak too long. I keep them in one container and the broth in another, both refrigerated for up to 2 days.
When reheating, I gently warm the broth in a pot over medium heat until steaming (about 3-4 minutes). Meanwhile, I give the cold noodles a quick dip in boiling water, just 10 seconds to wake them up! Then assemble your bowl fresh.
Pro tip: The broth actually tastes deeper after a night in the fridge as the flavors meld. Just skim off any fat that solidifies on top before reheating.
Can you freeze it? The broth freezes beautifully for up to a month (I freeze it in ice cube trays for single servings!). But the noodles? Not so much, they lose that perfect chew when thawed. Trust me, it’s worth making fresh noodles each time.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this Japanese udon soup, but remember, these numbers can vary depending on your exact ingredients and brands. (I learned this the hard way when my “healthy” udon turned into a calorie bomb after going wild with tempura toppings!)
- Calories: About 350 per serving, mostly from those satisfying udon noodles
- Carbs: 70g, the noodles are the star here, after all!
- Protein: 10g, add tofu or egg to bump this up
- Fat: Just 2g, unless you add those crispy tempura pieces I can never resist
- Sodium: 1200mg, mostly from the soy sauce (use reduced-sodium if you’re watching this)
The broth itself is actually pretty light, it’s those thick, chewy udon noodles that bring most of the carbs and calories. But hey, comfort food isn’t about counting every gram! My philosophy? Enjoy every slurp, then maybe take an extra walk tomorrow.
Remember: Nutrition varies based on ingredients/brands. Values are estimates.
FAQs About Japanese Udon Soup
I get asked about udon soup all the time, especially by friends who are trying it for the first time. Here are answers to the questions that pop up most often in my kitchen (and my DMs!):
Can I use instant dashi instead of kombu?
Absolutely! While I love the subtle flavor of kombu, instant dashi powder works in a pinch. Use about 1 teaspoon per cup of water, just dissolve it right in with the soy sauce and mirin. My Japanese friend teases me when I do this, but hey, we all have lazy days!
Is mirin really essential?
Here’s the truth, mirin adds that special sweet depth, but if you’re in a bind, you can mix 1/2 tablespoon honey with 1/2 tablespoon rice vinegar as a substitute. It won’t be exactly the same, but it’ll still taste delicious. (Just don’t tell my grandma I said that!)
Why rinse the noodles after cooking?
That quick cold water rinse stops the cooking instantly and washes off excess starch. Without it, your beautiful clear broth turns cloudy, and the noodles keep softening in the bowl. Trust me, it makes all the difference in texture!
Can I make this vegetarian?
Yes! Skip the kombu and use dried shiitake mushrooms instead, soak them in the water just like you would with kombu. The mushroom broth has this incredible earthy umami that’s completely plant-based. Some of my vegetarian friends actually prefer this version!
My broth tastes too salty, help!
Oops, been there! Just dilute with a bit more hot water until it balances out. Next time, start with 1 tablespoon soy sauce instead of 2, you can always add more, but you can’t take it out! (Unless you want to make another batch of broth and mix them together, which I may or may not have done before.)
Nothing makes me happier than hearing about your udon adventures! Did you stick with the classic version or go wild with toppings? Maybe you discovered the perfect spice level or found a brilliant shortcut? I want to hear it all, the triumphs, the kitchen mishaps (we’ve all had them!), and everything in between.
Some of my favorite recipe tweaks have come from readers, like the time someone suggested adding a splash of yuzu juice to the broth (genius!) or when another shared their trick for keeping nori crispy until the last bite. Your creativity inspires me to keep experimenting in my own kitchen.
If you snap a photo of your beautiful udon creation, I’d be absolutely thrilled to see it. There’s something magical about how everyone’s bowl tells its own story through the toppings they choose and how they arrange them. Whether it’s your first attempt or your hundredth, each bowl is a little masterpiece worth celebrating.
Storing and Reheating
Okay, confession time, I rarely have leftovers because this udon soup disappears fast in my house! But when I do manage to save some, here’s how I keep it tasting almost as good as fresh:
Store noodles and broth separately, this is the golden rule! Those beautiful udon noodles turn into sad, mushy strands if they soak too long. I keep them in one container and the broth in another, both refrigerated for up to 2 days.
When reheating, I gently warm the broth in a pot over medium heat until steaming (about 3-4 minutes). Meanwhile, I give the cold noodles a quick dip in boiling water, just 10 seconds to wake them up! Then assemble your bowl fresh.
Pro tip: The broth actually tastes deeper after a night in the fridge as the flavors meld. Just skim off any fat that solidifies on top before reheating.
Can you freeze it? The broth freezes beautifully for up to a month (I freeze it in ice cube trays for single servings!). But the noodles? Not so much, they lose that perfect chew when thawed. Trust me, it’s worth making fresh noodles each time.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this Japanese udon soup, but remember, these numbers can vary depending on your exact ingredients and brands. (I learned this the hard way when my “healthy” udon turned into a calorie bomb after going wild with tempura toppings!)
- Calories: About 350 per serving, mostly from those satisfying udon noodles
- Carbs: 70g, the noodles are the star here, after all!
- Protein: 10g, add tofu or egg to bump this up
- Fat: Just 2g, unless you add those crispy tempura pieces I can never resist
- Sodium: 1200mg, mostly from the soy sauce (use reduced-sodium if you’re watching this)
The broth itself is actually pretty light, it’s those thick, chewy udon noodles that bring most of the carbs and calories. But hey, comfort food isn’t about counting every gram! My philosophy? Enjoy every slurp, then maybe take an extra walk tomorrow.
Remember: Nutrition varies based on ingredients/brands. Values are estimates.
FAQs About Japanese Udon Soup
I get asked about udon soup all the time, especially by friends who are trying it for the first time. Here are answers to the questions that pop up most often in my kitchen (and my DMs!):
Can I use instant dashi instead of kombu?
Absolutely! While I love the subtle flavor of kombu, instant dashi powder works in a pinch. Use about 1 teaspoon per cup of water, just dissolve it right in with the soy sauce and mirin. My Japanese friend teases me when I do this, but hey, we all have lazy days!
Is mirin really essential?
Here’s the truth, mirin adds that special sweet depth, but if you’re in a bind, you can mix 1/2 tablespoon honey with 1/2 tablespoon rice vinegar as a substitute. It won’t be exactly the same, but it’ll still taste delicious. (Just don’t tell my grandma I said that!)
Why rinse the noodles after cooking?
That quick cold water rinse stops the cooking instantly and washes off excess starch. Without it, your beautiful clear broth turns cloudy, and the noodles keep softening in the bowl. Trust me, it makes all the difference in texture!
Can I make this vegetarian?
Yes! Skip the kombu and use dried shiitake mushrooms instead, soak them in the water just like you would with kombu. The mushroom broth has this incredible earthy umami that’s completely plant-based. Some of my vegetarian friends actually prefer this version!
My broth tastes too salty, help!
Oops, been there! Just dilute with a bit more hot water until it balances out. Next time, start with 1 tablespoon soy sauce instead of 2, you can always add more, but you can’t take it out! (Unless you want to make another batch of broth and mix them together, which I may or may not have done before.)
Nothing makes me happier than hearing about your udon adventures! Did you stick with the classic version or go wild with toppings? Maybe you discovered the perfect spice level or found a brilliant shortcut? I want to hear it all, the triumphs, the kitchen mishaps (we’ve all had them!), and everything in between.
Some of my favorite recipe tweaks have come from readers, like the time someone suggested adding a splash of yuzu juice to the broth (genius!) or when another shared their trick for keeping nori crispy until the last bite. Your creativity inspires me to keep experimenting in my own kitchen. Whether it’s your first attempt or your hundredth, each bowl is a little masterpiece worth celebrating.
If you snap a photo of your beautiful udon creation, I’d be absolutely thrilled to see it. There’s something magical about how everyone’s bowl tells its own story through the toppings they choose and how they arrange them. Whether it’s your first attempt or your hundredth, each bowl is a little masterpiece worth celebrating.
Japanese Udon Soup
Ingredients
Equipment
Method
- In a medium pot, soak the dashi kombu in water for 10 minutes.
- Heat the pot over medium heat until the water is nearly boiling. Remove the kombu.
- Add soy sauce, mirin, and sugar to the broth. Stir and let it simmer for 5 minutes.
- Cook the udon noodles according to package instructions. Drain and rinse under cold water.
- Divide the noodles between two bowls. Pour the hot broth over the noodles.
- Top with green onions and nori strips. Serve immediately.
Notes
