There’s nothing quite like a steaming bowl of Japanese udon soup to warm you up on a chilly evening. With its thick, chewy noodles and deeply flavorful broth, this dish is the ultimate comfort food. Whether you’re craving something soothing or need a quick meal after a long day, this udon noodle soup recipe is a must-try. Plus, it’s easy to customize with your favorite proteins and vegetables, making it one of the best easy dinner recipes to keep in your rotation.
Japanese Udon Soup
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine Japanese
Medium saucepan
Strainer
Knife and Cutting Board
Ladle
Soup bowls
For the broth
- 4 cups dashi Japanese soup stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- ½ teaspoon sugar
- ½ teaspoon salt
For the soup
- 10 oz fresh or frozen udon noodles
- 4 oz chicken thinly sliced (or tofu for a vegetarian option)
- ½ cup mushrooms shiitake or enoki
- 1 small carrot julienned
- ½ cup bok choy or spinach
- 1 soft-boiled egg optional
- 2 green onions thinly sliced
- ½ teaspoon sesame seeds
- ½ teaspoon chili flakes optional
Prepare the broth
In a saucepan over medium heat, combine dashi, soy sauce, mirin, sake, sugar, and salt. Bring to a gentle simmer, allowing the flavors to meld.
Cook the udon noodles
If using fresh noodles, boil them for about 2 minutes. If using frozen, cook according to package instructions. Drain and set aside.
Cook the protein and vegetables
Add sliced chicken (or tofu) to the broth and simmer until cooked through, about 5 minutes. Then, add mushrooms, carrots, and bok choy. Simmer for another 2 minutes.
Assemble the soup
Divide the cooked udon noodles between two bowls. Ladle the hot broth and toppings over the noodles.
Garnish and serve
Top with a soft-boiled egg, green onions, sesame seeds, and chili flakes if desired. Serve hot and enjoy your homemade udon noodles recipe!
Pairings
Pair this hearty soup with a side of Japanese pickles, tempura, or a simple cucumber salad for a well-rounded meal. A cup of green tea or sake also complements the flavors beautifully.
FAQs
1. Can I use dried udon noodles?
Yes! Cook them according to package instructions, but keep in mind that fresh or frozen noodles have a chewier texture.
2. What’s the best protein for udon soup?
Chicken, beef, shrimp, or tofu all work well. For a richer flavor, try adding tempura shrimp on top!
3. Can I make the broth in advance?
Absolutely. The broth can be made a day ahead and stored in the fridge. Just reheat before serving.
