Learn how to make Udon Noodle Soup (Kake Udon) at home. It’s a traditional Japanese appetizer made with tender udon noodles and a rich, dashi-based broth. This classic soup is warm, cozy, and the perfect umami-forward canvas for flavorful toppings.
Table of Contents
Udon Soup is a classic Japanese soup made with delightfully chewy udon noodles in a ridiculously flavorful, yet delicate broth.
A soup this simple made with such a shortlist of ingredients may seem too good to be true, but it really is the ultimate cold weather comfort food. Bonus: it’s made in minutes!
This udon noodle soup recipe can be enjoyed as a meal or served as an appetizer before light and flavorful entrees, like Hamachi Crudo, Octopus Ceviche, and Crispy Rice Sushi!
What is udon soup made of?
- Udon noodles – This is a thick Japanese noodle made from wheat flour. Both fresh and frozen udon will work well here. If you can’t find udon noodles, replace them with another long, thick noodle, like spaghetti or bucatini.
- Sesame oil – Tossing cooked udon with a bit of oil keeps the noodles from clumping together. You can use olive oil, but sesame oil adds a rich, nutty element to the soup.
- Olive oil
- Ginger – Use freshly grated ginger for maximum flavor.
- Garlic – Fresh sauteed garlic enhances the savory elements in the broth.
- Water
- Dashi packets – Making this with a dashi soup base adds complexity and flavor to the broth. It’s typically made from kelp seaweed (kombu) and katsuobushi (dried bonito flakes). If you can’t find dashi, use chicken stock. If the dashi packets taste particularly salty, reduce the amount of soy sauce.
- Soy sauce – You can use light or dark soy sauce or a combination of the two.
- Mirin – This type of rice wine adds amazing flavor to Japanese cuisine. It’s similar to sake, but with less alcohol and more sugar.
- Salt
- Green onions
- Togarashi – This is a Japanese spice blend made from chili flakes, seaweed, sesame seeds, and other spices. It wakes every flavor with fiery umami for a spicy udon noodle soup.
How to make udon soup
There is no one perfect way to make udon soup. The flavors and methods range from region to region. This version I used is considered Kake Udon, which is a brothy soup made with udon and dashi broth. Here’s how it’s done:
Step 1
Cook the Noodles
- Start by cooking the udon noodles according to the package directions.
- Drain well and toss with sesame or olive oil to prevent them from getting sticky. Set them aside.
Step 2
Make the broth
- Saute ginger and garlic in olive oil until fragrant.
- Next, add the water and the dashi packets to the saucepan. Bring the liquid up to a boil, reduce the heat, and simmer. Remove the dashi packets from the liquid, squeeze out all its contents, and discard.
- Tip: If you can’t find dashi, you can substitute chicken broth concentrate.
- Finish by stirring in the soy sauce and mirin. Give it a taste to see if it needs any additional salt.
Step 3
Add the Noodles
- Stir the noodles into the soup.
- If they became cool while you were making the broth, rewarm them and the broth over medium-low heat.
Step 4
Garnish and Serve
- Top the finished soup with sliced green onions and togarashi shichimi, and enjoy hot!
Variations
You can add substance to the soup by topping each bowl with protein, such as:
- Chicken katsu
- Thinly sliced beef
- Tempura shrimp or air fryer shrimp
- Kamaboko (fish cake)
- Boiled egg
There are plenty of toppings to choose from, too. Here are a few favorites:
- Cilantro
- Bean sprouts
- Bok choy
- Sliced radishes
- Seaweed
- Tempura veggies
- Edamame
- Corn
Recipe FAQs
Yes! First, cook the noodles separately according to the package instructions. Drain and set aside.
Add the olive oil to the pot on Saute mode, then add the garlic and ginger and cook until fragrant. Add the remaining broth ingredients and cook on manual, HIGH pressure for 0 minutes. Once the timer stops, manually release the pressure.
Divide the noodles between deep bowls, add the broth, and garnish with your desired toppings.
To make vegan udon noodle soup, use kombu dashi powder. It’s made with only seaweed and no bonito flakes (skipjack tuna flakes).
Drain the broth from the noodles and refrigerate them in separate airtight containers for 2 to 3 days. You can also freeze the broth in an airtight container for up to 3 months.
Erin’s wine pairings
- Sake, or rice wine, is an authentic pairing for Japanese food.
- A slightly sweet and fragrant white wine, like a dry Riesling or Sauvignon Blanc, is always a good call.
- A bold red Zinfandel or Cabernet is fantastic next to the rich, umami flavors.
More Asian-inspired soup recipes
Plus, be sure to check out these 30+ BEST Asian Side Dishes.
Did you make this udon soup recipe?
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If you loved this udon soup recipe, be sure to try out my Yaki Udon too!
Full Recipe
Udon Noodle Soup
Ingredients
- 2 7-ounce packages udon noodles (fresh or frozen, spaghetti or bucatini also work)
- 1 teaspoon sesame oil (or olive oil)
- 1 Tablespoon olive oil
- 2 teaspoons ginger (fresh grated )
- 3 cloves garlic (grated or minced)
- 4 cups water
- 3 6-gram packets dashi (or chicken broth concentrate)
- ¼ cup low-sodium soy sauce
- 2 Tablespoons mirin
- Salt (to taste)
For Topping:
- 2 green onions (thinly sliced)
- Togarashi (optional)
Instructions
- Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame or olive oil to prevent them from sticking, and set aside.
- Meanwhile, in a medium saucepan over medium-high heat, add the olive oil. Once hot, add the ginger and garlic and saute until it becomes fragrant, about 1 minute.
- Add the water and the dashi packets. Bring to a boil then simmer for 2-3 minutes. Remove the dashi packet, squeezing out the liquids, then discard.
- Add the soy sauce and mirin and stir to combine. Season with salt, to taste.
- Stir in the cooked noodles and heat over medium-low, if necessary, to rewarm them.
- Top with green onions and togarashi, as desired, and enjoy.
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