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This classic udon noodle soup is a simple yet flavorful Japanese dish featuring a rich, umami-packed broth made with dashi, soy sauce, mirin, and a touch of sweetness.
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Served with thick, chewy udon noodles and topped with fresh green onions, this comforting bowl is perfect for a quick and satisfying meal. Add a sprinkle of seven-spice mixture for an extra kick of heat and depth of flavor.
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Why You’ll Love Making It
- Quick & Easy – A simple recipe that comes together in just 20 minutes.
- Authentic Japanese Flavor – A savory, umami-packed broth made with dashi, soy sauce, and mirin.
- Customizable Toppings – Add your favorite proteins, vegetables, or a soft-boiled egg.
- Perfect Comfort Food – Warm, satisfying, and ideal for any time of year.
Ingredients
- 5 cups water – Forms the base of the broth, ensuring a light but flavorful consistency.
- 5 teaspoons instant dashi granules – Adds deep umami flavor with ease. Look for it in the Asian aisle or online.
- 2 tablespoons dark soy sauce – Provides rich color and a slightly sweet, caramelized taste.
- 2 tablespoons light soy sauce – Balances the broth with a lighter, saltier soy flavor.
- 1 tablespoon sugar – Enhances the broth’s sweetness and rounds out the saltiness.
- 2 tablespoons mirin – A sweet rice wine that adds depth and a mild tang.
- 1 pound dried udon noodles – Thick, chewy Japanese wheat noodles that soak up the broth beautifully.
- 1/4 cup green onions, thinly sliced – Adds freshness and a mild onion flavor to balance the richness.
- Seven-spice mixture (shichimi togarashi) (optional) – A Japanese spice blend that adds heat and complexity.
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Instructions
Step 1: Make the Broth
In a large pot, bring 5 cups of water to a simmer over medium heat. Stir in the instant dashi granules until fully dissolved.
Step 2: Season the Broth
Add the dark soy sauce, light soy sauce, sugar, and mirin. Stir well and let it simmer for 5 minutes, allowing the flavors to blend. Taste and adjust if needed.
Step 3: Cook the Udon Noodles
Meanwhile, bring a separate pot of water to a boil. Add the dried udon noodles and cook according to the package instructions (typically 8–10 minutes). If using fresh or frozen udon, cook for 2–3 minutes. Drain and rinse under cold water to remove excess starch.
Step 4: Assemble the Soup
Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles, ensuring they are fully submerged.
Step 5: Garnish and Serve
Top with sliced green onions and a sprinkle of seven-spice mixture if desired. Serve immediately and enjoy!
For extra heartiness, add tempura shrimp, a soft-boiled egg, tofu, or sautéed mushrooms.
FAQs
Can I make this soup vegetarian?
Yes! Replace the dashi granules with kombu (seaweed) dashi or mushroom broth for a vegetarian-friendly version.
How do I store leftovers?
Store the broth and noodles separately. The broth can be refrigerated for up to 3 days, while cooked udon should be kept in an airtight container for up to 2 days. Reheat the broth and pour it over the noodles before serving.
