15-Minute Udon Noodle Soup
A light and comforting Kake Udon soup featuring chewy udon noodles in a delicate, savory broth, customizable with fresh toppings, quick to prepare, vegan-adaptable, and perfect for weeknight meals or cozy lunches.
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.