Basic Udon Soup (基本うどん)
Enjoy a bowl of chewy udon noodles in savory broth in just 15 minutes from start to finish!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Soups
- Cuisine: Japanese
Ingredients
Units
Scale
- 8 ounces dry udon noodles or 2 packets of fresh udon noodles
Broth
- 1 cup dashi (click here if for homemade dashi (vegan option also available), or use 1 teaspoon dashi powder mixed with 1 cup water
- 1 cup water
- 1 1/2 tablespoon soy sauce
- 3 tablespoons mirin
- 3-inch piece kombu (dried kelp)
Toppings
- 3 stalks scallions (thinly sliced on the bias)
- tororo kombu (optional)
- 2 fresh shiitake mushrooms
- 2 eggs
- 2 dry nori sheets
Instructions
- Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil and remove the kelp. Lower the heat, cover and simmer on low for 5 minutes. If you are using shiitake mushrooms for topping, add them to the broth and simmer together.
- Bring a pot of water to boil and add your udon noodles. Cook noodles according to the directions on the package. Save some of the water (about a cup), drain and set aside.
- Divide the noodles and broth between two bowls and add topping of your choice. Serve hot.
- Add a little of the hot udon water that you saved to dilute the broth if it’s too strong.
Notes
Leftover broth:
- You can refrigerate the broth in an airtight storage container. It will keep for up to 1 month.
- Or you can freeze the broth in an airtight storage container (let it cool to room temperature first) and it will last for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 497
- Sugar: 17.4g
- Sodium: 1683.7mg
- Fat: 6.7g
- Saturated Fat: 1.9g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 85.8g
- Fiber: 1.5g
- Protein: 13.3g
- Cholesterol: 192.8mg
Keywords: recipe, noodles, Asian, noodle soup, lunch, easy
Find it online: https://pickledplum.com/light-udon-noodle-soup/
