If you’re craving something comforting with a beautiful balance of savory, slightly sweet, and umami-packed flavors, this Japanese Udon Soup Recipe is your new best friend. It’s a soul-soothing bowl of thick, chewy udon noodles swimming in a delicate broth made from dashi kombu, seasoned with soy sauce, mirin, and a touch of sugar. Easy to prepare yet incredibly satisfying, this dish showcases how a few simple ingredients can create a meal that feels both authentic and deeply nourishing.
Ingredients You’ll Need
Every ingredient in this Japanese Udon Soup Recipe is thoughtfully chosen to build layers of flavor and texture, making each spoonful a delightful experience. These essentials work together to create a broth that’s light but flavorful and noodles that are satisfyingly tender.
- 4 cups water: This forms the base of the broth and helps extract flavor from the kombu.
- 1 piece dashi kombu (dried kelp) (about 4 inches): The secret to that rich, umami depth in the broth, kombu delivers the essence of the sea without overpowering the soup.
- 2 tbsp soy sauce: Adds a savory saltiness and helps deepen the color and flavor.
- 1 tbsp mirin: A sweet rice wine that brings a subtle sweetness balancing the soy sauce perfectly.
- 1 tsp sugar: Enhances the mirin’s sweetness and rounds out the taste of the broth.
- 200 g udon noodles (fresh or dried): Thick and chewy, these noodles soak up the broth beautifully for a hearty bite every time.
- 2 green onions (thinly sliced): Provides a fresh, mild pungency and vibrant color as a perfect garnish.
- 1 sheet nori (cut into strips): Adds a crispy texture and subtle ocean flavor as a finishing touch.
How to Make Japanese Udon Soup Recipe
Step 1: Infuse the Broth
Begin by soaking your dashi kombu in cold water for 10 minutes in a medium pot. This gentle infusion is crucial to extract the umami without making the broth too strong or bitter. Once soaked, warm the pot over medium heat just until tiny bubbles start forming and the water is just short of boiling—then immediately remove the kombu. This step sets the foundation for a clear and savory broth that makes all the difference.
Step 2: Flavor Your Broth
Next, add the soy sauce, mirin, and sugar to your kombu-infused water. Stir gently as you let the mixture simmer for about 5 minutes. These simple seasonings meld together beautifully here, creating a harmonious balance of salty, sweet, and savory notes that will bring your soup to life.
Step 3: Cook the Udon Noodles
While the broth simmers, it’s time to tackle those udon noodles. Whether you’re using fresh or dried, cook them according to package instructions to ensure they have that signature chewy texture that makes udon such a delight. Once cooked, drain and rinse them under cold water. This rinse stops the cooking process and helps keep the noodles from becoming mushy.
Step 4: Assemble the Soup
Divide the drained noodles evenly between two bowls. Pour the hot broth over the noodles so they soak up all that luscious flavor. The warmth here is vital—your broth should be hot enough to gently warm the noodles back up and meld everything together.
Step 5: Add the Finishing Touches
Finally, sprinkle the thinly sliced green onions and nori strips over the top. These garnishes don’t just add color and texture; they deliver fresh, ocean-inspired accents that brighten every spoonful and make your bowl look like it came straight from a Japanese kitchen.
How to Serve Japanese Udon Soup Recipe
Garnishes
The simplicity of this soup calls for carefully chosen garnishes. Thinly sliced green onions bring a lovely fresh bite, while nori strips add a touch of crispness and subtle briny flavor. You might also consider a sprinkle of toasted sesame seeds or a few slices of kamaboko (fish cake) if you’re feeling adventurous—each one enhances the experience without overpowering the dish.
Side Dishes
To round out your meal, pair this Japanese Udon Soup Recipe with light, complementary sides like a crisp cucumber salad, steamed edamame, or some pickled vegetables. These sides add freshness and textural contrast, keeping the meal balanced and satisfying without becoming too heavy.
Creative Ways to Present
If you’re serving this soup to guests or simply want to elevate your home meal, try presenting the udon in deep ceramic bowls with a drizzle of chili oil or a soft-boiled egg on top. Using colorful garnishes like julienned carrots or finely chopped shiso leaves can also add a pop of color and make the dish truly inviting. Presentation here is part of the joy, drawing people in to savor every spoonful.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the broth separately from the noodles in airtight containers to prevent the noodles from becoming too soggy. Keep everything refrigerated and consume within 2 days for the best flavor and safety.
Freezing
The broth freezes well on its own, so pour it into freezer-safe containers and enjoy it later by thawing gently in the fridge. However, freezing cooked udon noodles isn’t recommended as they can lose their chewy texture once thawed.
Reheating
For a quick and comforting meal, gently reheat the broth on the stove until hot, then add freshly cooked udon noodles to renew that delightful chewiness before serving. Avoid microwaving noodles with the broth as it can create uneven heating and a mushy texture.
FAQs
Can I use instant dashi powder instead of kombu?
Absolutely! Instant dashi powder is a handy shortcut and works well for a quick broth. Just dissolve the recommended amount in water and proceed with the recipe. It might produce a slightly different depth of flavor but will still be delicious.
What type of udon noodles are best for this soup?
Fresh udon noodles are ideal because they have a perfect chewy texture, but good-quality dried udon also works just fine. Just be sure to cook dried noodles as per the package instructions for best results.
Can I add protein to this soup?
Definitely! Adding thinly sliced chicken, tofu cubes, or soft-boiled eggs can transform this soup into a heartier meal. Just cook proteins separately or add them to the broth in the final minutes to warm through.
Is mirin necessary in the recipe?
Mirin contributes a subtle sweetness and a slight tang that brightens the broth. If you don’t have mirin, a small amount of sugar or a splash of sake can be used instead, but mirin is recommended for its authentic flavor.
How spicy is this soup?
This Japanese Udon Soup Recipe is traditionally mild and soothing without any heat. However, you can always add chili flakes or a few drops of chili oil on top if you enjoy a spicy kick.
Final Thoughts
This Japanese Udon Soup Recipe is a perfect example of how simple, well-chosen ingredients can come together to create a truly comforting and flavorful dish. Whether you’re new to Japanese cooking or looking to recreate a nostalgic favorite, this soup will warm your heart and satisfy your cravings. Give it a try—you might find it quickly becoming a regular go-to in your kitchen!
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Japanese Udon Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
This traditional Japanese Udon Soup is a comforting and flavorful dish featuring a delicate kombu dashi broth seasoned with soy sauce, mirin, and a hint of sweetness from sugar. Served with soft udon noodles and topped with fresh green onions and nori strips, this soup is perfect for a quick and satisfying meal.
Ingredients
Broth Ingredients
- 4 cups water
- 1 piece dashi kombu (dried kelp), about 4 inches
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Main Ingredients
- 200 g udon noodles (fresh or dried)
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Soak Kombu: In a medium pot, soak the dashi kombu in 4 cups of water for 10 minutes to extract flavor gradually, creating a rich dashi base.
- Heat the Broth: Place the pot over medium heat and warm the water until just before boiling point. Remove the kombu before the water boils to avoid bitterness.
- Season the Broth: Add soy sauce, mirin, and sugar to the pot. Stir well and allow the broth to simmer gently for 5 minutes, letting the flavors meld together.
- Cook Udon Noodles: Cook the udon noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and remove excess starch.
- Assemble the Soup: Divide the cooked udon noodles evenly between two bowls. Pour the hot seasoned broth over the noodles to warm them through.
- Garnish and Serve: Top each bowl with sliced green onions and strips of nori. Serve immediately while hot for the best taste.
Notes
- Use fresh udon noodles for a softer texture, or dried ones for convenience.
- Do not boil kombu to prevent a bitter taste; remove it once the water nears boiling.
- Add toppings of your choice such as mushrooms, tofu, or boiled eggs to enrich the soup.
- Mirin adds sweetness and shine to the broth, substitute with a small amount of sugar and sake if unavailable.
- For a stronger umami flavor, you may add bonito flakes after removing kombu, then strain the broth.
