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.
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.