How To Make Udon Noodle Soup

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Each Of These Recipes Using Japanese Noodles Will Tell You:

How To Make Udon Noodle Soup
  • Type of recipe
  • Number of ingredients
  • The amount of noodles you will need.
  • The complexity of ingredients
  • How long it takes to prepare
  • Special diet
  • Equipment needed.

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Best Type Of Udon Noodles To Use For Soups

While dry udon noodles are great to eat cold, dipped in tsuyu broth, they are not the best option when it comes to soups. Thats because dry udon noodles tend to be thinner than fresh or frozen ones and because of that, dont hold as well when served in a hot broth.

My personal favorite are sanuki udon noodles , which hail from the Kagawa prefecture in Japan. The noodles are square shaped, thick, and have a chewy texture thats both firm and soft. They are the most popular choice of udon noodles in Japan to be served in soups, bukkake udon, , or kamaage udon .

If you cannot find sanuki udon, the fresh or frozen ones are also good options.

How To Make Chicken Mushroom Udon Noodle Soup

Heat the sesame oil in a large pot over medium heat

Add the garlic and ginger and cook for a few minutes until softened

Add the soy sauce and stir to combine

Add the chicken stock, mushrooms, and chicken

Bring to a boil and simmer for 5 minutes

Add the Udon noodles and cook for 3 minutes

Stir in the green onions, serve and enjoy!

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How To Make Homemade Udon Noodles

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Fresh homemade udon noodles are surprisingly easy to make all you need are 4 simple ingredients and a lazy weekend afternoon. They freeze really well, so you can always have them on hand for fast and easy weeknight dinners!

If youve been reading Healthy Delicious for a while, you probably already know that I love udon noodles. Imagine my excitement when one of my most recent culinary school assignments was to make them from scratch!

These fresh noodles are a million times more delicious than the dried udon noodles found in grocery stores. They have an amazing texture these thick Japanese noodles are firm, but also nice and chewy.

Plus, I cant get over how easy this udon noodle recipe is to make!

Quick Meals Using Japanese Noodles:

How to Make Japanese Udon Noodle Soup

I love using these noodles in a quick udon noodle soup with bonito flakes, lots of vegetables, like bok choy, and fresh ginger. Its also great as the base for a stir fry with your choice of protein, hoisin sauce, dark soy sauce , napa cabbage, green onion, and a sprinkle of sesame seeds.

You can also try one of these delicious recipes:

Spicy garlic noodles with pork

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The Inspiration: Udon Soups And Ramen

This recipe is a fusion of my love for both udon soups like Kitsune and Kake Udon as well as, of course, Miso Ramen. I made this recipe because there are days when I just really crave thick noodles and love udon for its chewiness and bite. At the same time I love a cozy bowl of noodle sop so this recipe was born.

I made this to share with my family and everyone loved it. You can also use other wheat noodles of choice but I really recommend udon because thick noodles > !

Why Youll Love This Vegetable Udon Noodle Soup

Have you ever had udon noodles? They are a Japanese wheat flour noodle typically used in soups and stir fry recipes with a thick consistency that makes them perfect for slurping. Your girl fancies herself somewhat of a noodle connoisseur, and I must say I will forever be obsessed with udons soft, chewy texture. You can purchase them fresh or dried from the Asian section of your grocery store or in Asian specialty markets. I prefer the fresh udon noodles when I can find them because they cook so much faster, making this vegetable udon recipe even more easy-breezy.

This vegetable udon noodle soup is so satisfying and flavorful, Id wager that you wont miss the meat one bit. Not only is it full of hearty vegetables like asparagus, bok choy and meaty mushrooms, but the broth is so rich and delicious thanks to a base of garlic, ginger and miso paste. A splash of soy sauce gives it that umami flavor that everyone craves from Asian noodle soups.

I think the thing I love most about this udon noodle soup though is how extremely easy it is to make! In less than twenty minutes flat you can have a satisfying meal on the table.

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Chicken & Mushroom Udon: Recipe Instructions

Note that while I have fresh udon noodles pictured below, frozen udon noodles are preferred if you can find them! They have a superior texture.

Add the chicken broth, dashi stock , ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish.

Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.

Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch.

Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Dont move the chicken. Allow to sear until its browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesnt burn.

Remove the chicken and garlic from the pan and set aside . Add the sliced fresh shiitake mushrooms and cook until theyre tender.

Stir in the mirin and 1 teaspoon soy sauce and cook for another minute. Stir the chicken and garlic back in.

Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken and mushroom mixture. Garnish your chicken and mushroom udon noodle soup with scallions and serve.

How To Make Udon Noodle Soup

How to Make UDON Noodle Soup | Udon Prepared Two Ways | Simple Trick to Add EXTRA FLAVOR
  • Cook udon noodles according to packet directions, or recipe if youre making them by hand.
  • Place dashi, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.
  • Take cooked udon noodles and slide into the soup base.
  • Top with sliced spring onion, bonito and chilli flakes.

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Ingredients For Udon Soup

  • Dashi: You can make dashi from scratch which is very easy , or you can buy dashi powder. If you are using it in powder form, make sure to get a good one like Kayanoya, which was recommended by a friend of mine, in Japan, who is a serious foodie.
  • Water: Udon broth is much milder in taste than a traditional ramen broth, which is why it needs to be diluted with water.
  • Soy Sauce: Soy sauce is for umami and to infuse savory and salty flavors. Im using 1 1/2 tablespoon but if you are watching your salt intake, you can start by using 1/2 tablespoon and go from there .
  • Mirin: Mirin is soy sauces best friend! Its sweet and sake-like flavors balance the umami and saltiness of soy sauce to perfection.
  • Kombu: You dont need to use kombu if you are making a vegan broth. Kombu adds a slight mineral taste to the broth that is reminiscent of the ocean.
  • Udon noodles: As previously mentioned, fresh or frozen sanuki noodles are the best choice for udon soup. The second option is regular fresh or frozen udon noodles. And lastly, dry udon noodles.
  • Toppings: I like to add chopped scallions, a raw egg, shiitake mushrooms, tororo kombu, and nori to mine. But go ahead and use any toppings you like. Chopped spinach are great, fish cakes, broccoli, fried tofu, tempura flakes, etc The options are endless!

What Is Kake Udon

Kake Udon is the most basic form of hot udon noodle soup, made of udon noodles sitting in a flavorful dashi based broth. In my opinion, it is most inspiring as it is exactly the kind of food that celebrates simplicity.

In the Kansai region known for big cities like Osaka, Kobe, and Kyoto, this udon noodle soup is called Su Udon . The major difference is the color of the soup broth as its much lighter than the one in the Kanto region . The Kansai regions often use light-colored soy sauce called Usukuchi Shoyu .

This simple udon noodle soup can be transformed into something more when you change up the seasonings or toppings. You can make Tanuki Udon with Tenkasu , or you can make Kitsune Udon with seasoned fried tofu called Inari Age.

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Japanese Udon Noodle Bowls

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Making Dashi From Scratch

[I ate] Homemade Udon Noodle Soup with eggs Food Recipes ...

To make restaurant quality kake udon, I recommend to make your own dashi. It only takes about 30 minutes and it’s well worth taking the extra time.

For the most flavourful and authentic tasting awase dashi, I like to use:

Instant dashi powder is usually made mainly from bonito powder, the one I’ve linked above also contains kombu, or you can choose sardine or vegetarian too.

The dashi bags contain kombu, bonito, niboshi and shiitake.

For these options, you’d follow the instructions on the package and then add the soy sauce and mirin accordingly. Just make sure to cook the broth on the stove for a few minutes to burn off the alcohol in the mirin.

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How To Make The Udon Noodle Soup

Step one

As stated in the tips, I start the eggs at the same time as the onions. In a small saucepan, bring enough water to submerge 2 eggs to a boil. Once it comes to a boil, add two eggs to the water and set the timer for 7 minutes.

Step two

Once the eggs are done, take them out of the boiling water and place them directly in an ice bath . Leave them in the bath for at least ten minutes. After that you can peel the eggs and set aside.

Step three

Gather the ingredients for the soup onion, mushrooms, bok choy and ginger.

Step four

Chop the onion in medium sized pieces, slice the mushrooms and chop the bok choy.

Step five

Gather the ingredients for the broth and the noodles soy sauce, fish sauce, rice vinegar, chicken broth and udon noodles.

Step six

Heat up Dutch oven on medium. Add 2 tablespoon oil and once it heats up, add onions and sauté for 10 minutes.

Step seven

Add mushrooms and sauté for 4 minutes.

Step eight

Add garlic and ginger and sauté for 1 minute.

Step seven

Add broth, soy sauce, vinegar and fish sauce and bring to a simmer.

Ingredients That Work Well With These Popular Japanese Noodles:

These ingredients will pop up in a lot of the recipes below. So if you have them on hand, you will be able to find more ideas to make. If you already have ingredients that create amazing Asian flavors, you are ahead of the game.

  • Sesame Oil, Vegetable Oil, or Canola Oil
  • Sesame Seeds
  • Hoisin Sauce or Oyster Sauce
  • Rice Vinegar

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Substitute With Instant Dashi

If you dont have time to make dashi from scratch, you can use instant dashi to make the dashi stock.

Mix 6g dashi powder with 4 cups of water.

1) If Youre Using Homemade Dashi: Add in the shrimp shells with the kombu.

2) If Youre Using Instant Dashi: Add in the shrimp shells with the shrimp.

First, bring the dashi stock to a bare simmer.

Then, cook the shrimp in dashi stock until theyre fully cooked.

*Note: 16/20 extra jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.

Set aside the shrimp once theyre fully cooked.

First, bring 7 cups of cold water to a full boil in a pot.

*Note: Were using this pot of water to cook the eggs and frozen udon.

For Soft-Boiled Eggs: Boil eggs in the water for 5.5 to 6 minutes.

Drain & place eggs in ice-cold water to stop the residual heat from further cooking them.

Where We Learned This Recipe

How to make Vegetable udon noodle soup – authentic Japanese recipe – éè?ã?ã?©ã

Our favourite place for Udon noodles is a tiny place near Osaka Station which we walk past on our way back to our apartment. The noodles there always have the best texture, and their dashi broth is so flavourful!

Now that weve been able to replicate the flavours so easily at home, were in heaven, and love that we can bring another little piece of Japan back home with us.

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Tips And Tricks On This Udon Soup Recipe

  • If you cant find any of the ingredients at your local grocery store, then either an Asian market or Amazon will have all of them for just a few dollars.
  • Light soy sauce is different from dark soy sauce and effects the taste of the broth. You can use just one type of soy sauce but the broth will not taste the same.
  • You can make homemade udon noodles to go in the soup like I did.
  • To store, keep the noodles and broth in separate containers. The soup will be good for about 2-3 days.

The Basic Steps Are As Follows:

  • Dissolve the salt in warm water
  • Mix flour, tapioca starch, and the water-salt combo
  • Place dough in a resealable plastic bag and start kneading with yours or the kids feet
  • Rest dough 30 minutes
  • Cut dough into long strips of udon noodles
  • Simmer noodles in boiling water until cooked
  • You will need the following :

    • 240 grams all-purpose flour
    • 72 grams tapioca starch
    • 2 teaspoons sea salt*
    • 1/2 cup plus 2 tablespoons warm water
    • Rolling pin and knife OR pasta machine
    • Large mixing bowl
    • Spoon or spatula or chopsticks
    • Resealable bag, gallon-sized
    • Measuring cup or kitchen scale. I prefer a kitchen scale because it makes for more consistent measuring as a cup of flour can range anywhere from 100 grams to 300 grams depending on how lightly or tightly packed the flour is.)

    Step 1 Dissolve salt in warm water.

    Do not add the salt directly to the flour! Add the salt to the warm water and stir to dissolve the salt crystals.

    Step 2 Mix the flour, tapioca starch and salted water in a large mixing bowl.

    Add the water and salt mixture to the flour and start mixing with your hands or a utensil. The dough should be on the dryer side.

    Step 3 Squish the dough into a ball and place it into a resealable bag.

    Start squeezing the flour so that it forms a ball. See how, in the photo below, the dough is quite rough and bumpy with very little bits of dough crumbs at the bottom of the bowl? Thats what you want. Dont worry, the dough will come together nicely after kneading and becoming very smooth.

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    Vegetables For Udon Noodle Soup

    The type of mushrooms I used in the recipe is called shimeji mushrooms, or white beech mushrooms. Theyre incredibly healthy and I love the slightly slippery texture.

    You can use any type of vegetables youd like, but make sure to slice them thinly. For example, the carrots are sliced as thin as possible, into coins, so that they will cook in just a few minutes.

    • Snow peas
    • Carrots
    • Fresh mushrooms
    • Hard boiled egg
    • Thin, roasted seaweed slices
    • Fresh bean sprouts

    Have you tried this Udon Noodle Soup recipe? Feel free to leave a star rating and Id love to hear from you in the comments below!

    Variations On Udon Soup

    Japanese Chicken Udon Soup Recipe with Bok Choy

    Low Sodium: Use 1/2 tablespoon soy sauce instead of the recommend 1 1/2 tablespoon. You can also use a less sodium soy sauce.

    Gluten-Free: Use liquid amino or tamari sauce instead of soy sauce. Use gluten-free noodles instead of udon noodles. Also, look at the ingredients list in mirin to make sure it doesnt contain hydrolyzed vegetable protein .

    Vegan: Make a vegan dashi from scratch using this recipe. Or you can use powdered kombu dashi. I really like the Shimaya brand.

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    Why You’ll Love This Easy Udon Noodle Soup

    This easy udon noodle soup recipe is the perfect for when you just want a warming pot of hearty soup … in a flash. No strict ingredient list here, so you can look at this one as more of a framework, than a recipe 🙂 This udon soup is endlessly adaptable to whatever you have in your fridge to add to it.

    Start with frozen or shelf-stable udon noodles, a carton of broth of your choice and then add what you like or what you have. Make it spicy. Or not. Make it vegetarian. Or not. This soup is a blank canvas just waiting for you to customize it.

    This is a great soul-soothing, cure-what-ails-you kind of soup, with great warming flavours and hearty noodles to fill you up, that you can make easily whenever you feel the need.

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