This Udon Noodle Soup (Kake Udon) is a celebration of simplicity and comfort, highlighting the chewy, satisfying texture of udon noodles in a light, savory broth.
Its minimalist approach allows the delicate flavors of the dashi, soy, and mirin to shine, making each spoonful soothing and elegant.
Nutritionally, this soup is naturally low in saturated fat, high in plant-based protein when using vegan dashi, and provides gentle hydration and fiber from the noodles and optional vegetable toppings.
Quick to prepare and ready in just 15 minutes, it’s perfect for busy weeknights or a light, nourishing lunch.
Versatile enough to customize with a variety of toppings—from green onions and nori to shichimi togarashi—this soup offers a wholesome, satisfying meal that works well for meal prep, solo dinners, or cozy comfort food moments.
Must-Have Tools for Perfect Results
Medium Saucepan
Essential for gently heating the broth and melding flavors without boiling over. Its sturdy construction also makes it perfect for sauces, soups, and small-batch cooking.
Measuring Spoons & Cups
Key for precise seasoning with soy sauce, mirin, and sugar, ensuring consistent flavor. Versatile across all recipes, they help maintain balance in both cooking and baking.
Fine-Mesh Strainer
Ideal for clarifying dashi or mentsuyu to achieve a silky, smooth broth. Beyond this recipe, it’s perfect for rinsing grains, straining sauces, and removing solids from liquids.
Chopsticks or Tongs
Useful for gently handling slippery udon noodles without breaking them. They double as a precision tool for flipping, stirring, or plating delicate ingredients.
Ladle
Makes serving hot broth effortless, allowing even pouring and preventing spills. Also great for soups, stews, and sauces, ensuring an elegant presentation.
15-Minute Udon Noodle Soup
Equipment
- 1 Medium Saucepan
- Measuring spoons & cups
- fine mesh strainer
- Chopsticks or Tongs
- 1 ladle
Ingredients
For the Homemade Broth:
- 2⅓ cups dashi Japanese soup stock; standard Awase Dashi, dashi packet, powder, or vegan dashi
- 1 Tbsp mirin
- 1 tsp sugar
- 1½ Tbsp soy sauce
- ⅛ tsp kosher salt Diamond Crystal; adjust to taste
For the Quick Broth (Optional):
- ⅓ cup mentsuyu concentrated noodle soup base
- 2⅓ cups water adjust per brand’s dilution instructions
- 1 Tbsp mirin
- For the Udon Noodle Soup:
- 2 servings udon noodles 500 g frozen/parboiled; or 180 g dry; or 300 g homemade
- Toppings of choice thinly sliced green onions/scallions, shichimi togarashi, nori, etc.
Instructions
- Prepare the Broth Base: In a medium saucepan, combine 2⅓ cups of dashi, 1 tablespoon of mirin, 1 teaspoon of sugar, 1½ tablespoons of soy sauce, and ⅛ teaspoon of kosher salt. Place over medium heat and stir gently until the sugar dissolves and the mixture becomes fragrant, creating a balanced, savory foundation for the soup.
- Adjust Quick Broth (Optional): If using mentsuyu, mix ⅓ cup of concentrated noodle soup base with 2⅓ cups of water and 1 tablespoon of mirin in a medium saucepan. Heat gently until warm, tasting and adjusting the dilution or seasoning according to the instructions on your mentsuyu bottle to ensure the perfect flavor balance.
- Cook the Udon Noodles: Bring a separate pot of water to a boil and add the udon noodles, whether frozen, parboiled, or dry. Cook according to package or recipe instructions until the noodles are tender yet chewy, stirring occasionally to prevent sticking, then drain and rinse under cold water to stop cooking and remove excess starch.
- Combine Noodles and Broth: Divide the cooked noodles evenly between serving bowls. Slowly ladle the prepared hot broth over the noodles, ensuring the noodles are fully submerged and infused with the savory liquid, creating a warm, comforting base for the toppings.
- Add Toppings and Garnish: Sprinkle thinly sliced green onions, a pinch of shichimi togarashi, or other favorite toppings over the noodles. Serve immediately while steaming hot to enjoy the full aroma and texture of the broth, noodles, and garnishes.
- Serve and Enjoy: Offer the soup in individual bowls with a ladle, chopsticks, and spoon if desired, letting each diner enjoy the chewy noodles and delicate, umami-rich broth. This dish is perfect for a quick, satisfying meal or a light, comforting lunch.
Notes
- Use freshly made or high-quality frozen udon noodles for the best chewy texture.
- Adjust salt and soy sauce in the broth to taste; dashi or mentsuyu can vary in saltiness.
- Rinse cooked noodles under cold water to remove excess starch and prevent them from sticking.
- Toppings are flexible—try mushrooms, spinach, tofu, or tempura for variety and added nutrition.
- Serve immediately after assembling; udon is best enjoyed hot for optimal texture and flavor.
Chef’s Secrets To Perfect Broth
The key to an exceptional Kake Udon is a well-balanced broth.
Using high-quality dashi—whether from a powder, packet, or homemade kombu and bonito—is essential for that deep umami flavor.
Lightly heating the broth with mirin, soy sauce, and a touch of sugar enhances its aroma without overpowering the delicate noodles.
Taste frequently and adjust seasonings gradually; a subtle, nuanced broth always elevates the final dish.
For vegan versions, kombu and shiitake-based dashi creates a rich, satisfying flavor that still feels authentic.
Serving Suggestions For Maximum Enjoyment
Kake Udon is versatile and can be paired with a variety of toppings and sides.
Fresh green onions, a sprinkle of shichimi togarashi, or sheets of nori add freshness and texture.
For a heartier meal, include lightly sautéed mushrooms, baby spinach, or cubed tofu.
Serve with a side of pickled vegetables or a small bowl of steamed rice for a complete, balanced Japanese-inspired meal.
This dish works beautifully for quick lunches, cozy dinners, or elegant yet simple entertaining.
Storage Tips For Longer Freshness
If you have leftover broth, store it in an airtight container in the refrigerator for up to 3 days, and reheat gently over low heat.
Cooked udon noodles can be stored separately in a lightly oiled container for 1–2 days to prevent sticking.
Avoid storing assembled soup for more than a few hours, as noodles will continue to absorb broth and become overly soft.
For freezer storage, store the broth only and add freshly cooked noodles when ready to serve.
Frequently Asked Questions About Recipe
1. Can I make this soup vegan?
Yes! Use vegan dashi made from kombu and dried shiitake mushrooms, and avoid any fish-based stock. All other ingredients are naturally plant-based.
2. Can I use dry noodles instead of frozen?
Absolutely. Dry udon noodles need slightly longer cooking times, about 8–10 minutes. Rinse well after cooking to remove excess starch and maintain the right texture.
3. Can I prepare the broth ahead of time?
Yes, the broth can be made up to 2–3 days in advance and stored in the fridge. Reheat gently before serving and add fresh noodles to maintain the ideal chewiness.
4. How do I prevent noodles from sticking together?
Rinse cooked noodles under cold water, then toss lightly with a small amount of sesame oil or neutral oil if storing before serving. Add them to hot broth right before eating.
5. What toppings work best for Kake Udon?
Traditional toppings include sliced green onions, nori, and shichimi togarashi. For variety, try mushrooms, tofu, spinach, or even soft-boiled eggs for extra protein and texture.
This recipe has been adapted and simplified from the original version by justonecookbook. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
