Japanese Udon Noodle Soup

Japanese Udon is a comforting hot noodle soup made with thick, chewy wheat noodles served in a savory dashi-based broth. This traditional Japanese recipe is quick, wholesome, and perfect for a satisfying lunch or dinner.

Course: Main, Dinner
Cuisine: Japanese recipe

Udon (うどん) is one of Japan’s most beloved noodle dishes, enjoyed in households and restaurants throughout the country. The springy texture of the noodles combined with the umami-packed broth makes it a go-to comfort food.

Why This Recipe Is So Good

Japanese Udon soup is loved for its simple yet deeply satisfying flavors. The broth balances savory soy sauce with earthy dashi, while the thick noodles provide chewiness that warms you up with every bite. It’s a customizable dish—you can top it with green onions, tempura, or poached eggs, making it as simple or elaborate as you like.

Udon noodles date back hundreds of years in Japanese cuisine, believed to have been introduced from China during the Tang Dynasty. Over time, Japan transformed them into the hearty, chewy noodles we know today. Every region of Japan has its own version: Kansai (Osaka) favors a lighter broth, while Kanto (Tokyo) prefers a stronger, darker soy flavor. This recipe follows a classic Kansai-style broth that highlights the natural umami of dashi.

INGREDIENTS FOR JAPANESE UDON

• Udon noodles – thick, chewy Japanese wheat noodles (fresh or frozen are best)
• Dashi broth – made from kombu (kelp) and bonito flakes, or instant dashi powder
• Soy sauce – for seasoning and umami
• Mirin – adds a touch of sweetness
• Salt – enhances flavor balance
• Scallions (green onions) – sliced thin for garnish
• Kamaboko (fish cake) – optional, for traditional presentation
• Tempura flakes or poached egg – optional toppings for richness

HOW TO MAKE JAPANESE UDON

1. Prepare the dashi broth by simmering kombu and bonito flakes (or using instant dashi). Strain and set aside.
2. In a pot, combine the dashi with soy sauce, mirin, and a pinch of salt. Bring to a gentle simmer.
3. Cook the udon noodles according to package instructions. Drain well.
4. Divide cooked noodles into bowls.
5. Pour the hot broth over the noodles.
6. Garnish with scallions, kamaboko slices, or toppings of choice (egg, tempura, nori).
7. Serve steaming hot and enjoy immediately.

DIETARY INFORMATION

• Vegetarian-friendly: Use vegetarian dashi (made with kombu and shiitake) instead of bonito flakes.
• Vegan option: Same as vegetarian, but skip the egg topping and add tofu or more vegetables.
• Gluten-free option: Substitute with gluten-free udon noodles or thick rice noodles.
• Low-calorie modification: Use more vegetables and a lighter broth with reduced sodium soy sauce.

Japanese Udon Noodle Soup (うどん)

Learn how to make authentic Japanese Udon noodle soup with chewy noodles and savory dashi broth. A comforting Japanese main dish perfect for lunch or dinner.

Servings 4

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Ingredients

  

• 12 oz fresh or frozen udon noodles
• 4 cups dashi broth
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1/2 tsp salt adjust to taste
• 2 scallions thinly sliced
• 4 slices kamaboko optional
• 1 poached egg or tempura flakes optional topping

Instructions

 

• Make the dashi broth: simmer kombu and bonito flakes in water, then strain. (Or prepare instant dashi per package.)
• Add soy sauce, mirin, and salt to the dashi. Keep warm over low heat.
• Cook udon noodles according to package directions. Drain and rinse lightly.
• Divide noodles into 4 bowls.
• Pour hot broth over noodles.
• Garnish with scallions, kamaboko slices, or toppings of choice.
• Serve immediately while hot.

Notes

Nutrition Facts

**Serving Size:** 1 bowl (with broth and toppings) – Calories: 310 – Carbohydrates: 55g (20% DV) – Protein: 10g (18% DV) – Fat: 3g (4% DV) – Saturated Fat: 0.5g (3% DV) – Sodium: 850mg (37% DV) – Fiber: 3g (10% DV) – Sugar: 4g (5% DV)

Nutrition information is an estimate only and may vary based on ingredients and portion sizes.

Course: dinner, main dish

Cuisine: Japanese

Keyword: easy udon recipe, hot noodle soup, Japanese comfort food, Japanese udon soup, kansai udon

Recipe Tips

• Fresh or frozen udon noodles have the best texture; dried udon works but will be less chewy.
• For vegetarian/vegan udon, use kombu and shiitake mushrooms to make the broth.
• Add tofu, bok choy, or mushrooms for extra protein and nutrients.
• Broth can be made ahead and refrigerated for 2–3 days.
• Store leftovers separately (noodles and broth) to prevent sogginess.

Serving Ideas

• Pair with shrimp tempura for a classic Japanese set meal.
• Serve alongside gyoza (Japanese dumplings) or a small side of edamame.
• Add a side of pickled vegetables for extra crunch and balance.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.