Japanese · Soup · Easy
Udon Noodle Soup
Thick chewy udon noodles in a clean savory dashi broth with scallions. Simple, soothing, and deeply satisfying.
The whole recipe in 60 seconds
Udon Noodle Soup, in 5 ideas
- Frozen udon has the best chewy texture, better than dried
- Rinsing the noodles after cooking washes off excess starch so the broth stays clear
- The broth should taste clean and savory, not heavy
- A soft boiled egg on top turns this into a full meal
- Keep toppings simple so the noodle texture shines
What you need
Ingredients
- 4 cups dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 12 oz frozen udon noodles
- 2 green onions, sliced
- 1 sheet nori, cut into strips (optional)
- Shichimi togarashi for serving (optional)
How to make it
Directions
- Simmer the dashi, soy sauce, mirin, and sugar 5 minutes to meld the flavors.
- Cook the udon noodles according to package directions until just tender.
- Drain the noodles and rinse briefly under warm water to wash off excess starch.
- Divide the noodles among warm bowls and ladle the hot broth over them.
- Top with green onions and nori strips. Serve with shichimi togarashi on the side.
Money saver. Frozen udon bricks are cheap, cook in minutes, and beat dried noodles on texture every time.