Udon Noodle Soup Recipe

Udon Noodle Soup is Japan's ultimate comfort bowl: thick, chewy wheat noodles swimming in a clear, savoury dashi broth. It is gentle, warming and endlessly adaptable, from a plain weekday bowl to one loaded with toppings.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

420

Ingredients

• 2 portions fresh or frozen udon noodles
• 1 litre dashi stock (or water plus 1 tablespoon dashi powder)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 spring onions, sliced
• 1 sheet nori, cut into strips (optional)
• 1 soft-boiled egg per bowl (optional)
• Tempura flakes or sliced fish cake, to serve
• Shichimi togarashi, to taste

Instructions

1. Bring the dashi to a gentle simmer and stir in the soy sauce, mirin and sugar.
2. Taste the broth; it should be savoury and lightly sweet, so adjust the soy or mirin as needed.
3. Cook the udon noodles separately according to the packet, then drain well.
4. Divide the noodles between warm bowls and ladle over the hot broth.
5. Top with spring onions, nori, egg and tempura flakes or fish cake as you like.
6. Finish with a pinch of shichimi togarashi and serve immediately.

Pro tips

• Cooking the noodles separately keeps the broth clear and clean-tasting.
• Frozen udon is excellent and often better than dried; do not overcook it.
• Warm the bowls first so the soup stays hot to the last spoonful.
• For a richer bowl, add a knob of butter or a slice of fried tofu.

Frequently asked questions