japanese noodles

This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes. Choose your favourite udon toppings such as spring onion, katsuoboshi (bonito flakes) and shichimo togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser. 

Udon Noodle Soup Recipe

udon noodles (frozen

water

tsp dashi powder (use kombu dashi for vegan/vegetarian version)

soy sauce

mirin

salt

sugar

spring onion / green onion (finely sliced diagonally)

tsp bonito flakes / katsuoboshi (katsuoboshi)

chilli flakes (shichimi togarashi)

Cook udon noodles according to packet directions, or recipe if you're making them by hand.

Place dashi, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.

Take cooked udon noodles and slide into the soup base.

Top with sliced spring onion, bonito and chilli flakes.

This Udon Noodle Soup Recipe is a classic Japanese dish packed with umami flavour and topped with our favourite bonito flakes and spring onion. With a dashi based soup base that is ready in minutes, this light dish is perfect as a lunch, dinner or appetiser with friends. 

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How to Make Japanese Udon Noodle Soup

Ramen is a type of Japanese noodle made from wheat flour. In Japan, it is eaten freshly made, not like the inexpensive packets of instant noodles which are deep-fried and full of MSG. Ramen originated from China – the term “ramen” means “boiled noodles” and is the Japanese kanji pronunciation of the Chinese characters for “lo mein”.To make fresh ramen at home, all you need is all-purpose flour, water and either lye water (purchased from an Asian grocery store) or substitute with&nbsp;baking soda. And a pasta machine helps!

Homemade Ramen Noodles From Scratch

All-purpose flour ((or 8 oz, about 2 cups))

baking soda ((or

+ 1 teaspoon warm water

Make Your alkaline water solution.Add baked baking soda (or use &quot;kansui&quot; if you have that) to the warm water and mix well to make an alkaline solution.

Mix flour and alkaline solution in a large mixing bowl.  Place flour in a large bowl and pour in the alkaline solution. The flour will immediately turn a yellowish. Use a spoon, spatula or chopsticks to mix in the water until it is all incorporated into the flour. Then use your hands to squeeze the flour &quot;crumbs&quot; together into a ball. If the flour doesn’t completely form a ball after a bit of squeezing, then add more water, but only a tablespoon at a time, until you get one cohesive ball.

Rest dough for 30 minutes at room temperature. &nbsp;Wrap the dough in plastic wrap or place it in a bowl covered with a damp towel so the dough does not dry out.

"Knead" the dough for 2-3 minutes. &nbsp;Knead by hand or "knead" with a large-diameter rolling pin.&nbsp;To “knead” with a rolling pin, give the dough a couple of whacks, pat into a ball, whack it again and repeat.

Roll dough flat with the pasta machine at the widest setting. &nbsp;Set your pasta machine to the widest setting (level 0 for Marcato brand and Level 6 for Imperia brand).&nbsp;Divide your dough in half and return the unused portion to it's plastic wrap or towel covered bowl. Flatten the other half of your dough as much as possible by hand (or whack with the rolling pin again) and start feeding it through the pasta machine.It will look raggedy and rough. Fold the raggedy dough into thirds and pass it through the machine again. Repeat 5 or 6 more times.&nbsp;Once the dough is flattened to a nice looking (not holey or broken into bits) rectangular shape, pass the dough through the machine two more times but in one piece without folding it into thirds.

Continue rolling the dough through the pasta machine until desired thickness.Adjust the pasta machine to the next smaller size setting and pass the dough through the rollers 2 more times but remember DO NOT FOLD in thirds anymore. Pass it through as a single sheet.Dust dough with a little tapioca starch or corn starch to prevent any possible stick-age.With our Marcato pasta machine, we started with the widest setting of 0, then went to level 1, then level 2 and stopped at level 4 which according ot the user manual is 1.9mm (1/16 inch) thickness. We did try level 5 but the noodles came out too thin for our liking.At this point, the dough may not be completely smooth like our homemade udon dough but once it passes through the cutters, it will still become beautiful noodles!

Cut dough into long strips of noodles with the pasta machine.Our Marcato pasta machine came with only two size options - a thick fettucine size or a thin spaghettini size. We used the spaghettini cutter to make these ramen noodles.If your flattened dough is too long, cut it in half. Lightly dust the dough with tapioca or corn starch and then pass it through the cutters.

Simmer noodles in boiling water.&nbsp;To cook these noodles, bring a large pot of water to boil. Then add the noodles and cook for 1 minute. These noodles are thin so don't need much time to cook at all or they'll become very gummy/sticky.&nbsp;ou want to undercook them slightly as they'll also soften up slightly in your soup broth. Drain and rinse under cold water.

Quick and flavorful spicy garlic noodles with shiitakes and a soft-boiled egg. Ready in just 15 minutes, this recipe elevates noodles with a garlic-soy sauce, chili sauce, and seared shiitakes. Add scallions for freshness and an explosive flavor!

Spicy Garlic Shiitake Noodles

instant ramen noodles

shiitakes

garlic

tsp grated ginger

tsp crushed red chili flakes

tsp peppercorns

vegetable oil

unsalted butter

black pepper

eggs (soft-boiled)

tbsp sesame seeds (for serving)

scallions (finely chopped, more for serving)

tbsp toasted sesame oil

tomato paste

mirin (or 2 tbsp rice vinegar)

tbsp oyster sauce

tsp sambal oelek (more if you like it super hot)

brown sugar

combining

Combine the ingredients for the sauce in a small bowl.

boiling

Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.

Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.

searing

In the meantime prepare the shiitakes: In a large skillet, heat the oil until shimmering over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.

simmering

Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.

serving

Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Kinda too salty and we used low sodium soy sauce. Would probably add more ginger next time as well. But everyone ate it! And the eggs were spot on!!

This came out really good! I used coconut aminos instead of soy sauce as I wanted my dish to be gluten and soy free. I also used gluten free udon noodles. It tastes great and I have some left over for lunch during the week. Thanks for the recipe!

The exceeded my expectations. My family loved it! Followed recipe mostly….swapped coconut aminos for soy sauce and left out the spicy stuff for the kids. Hubby and I added sriracha and it was flavorful, delicious, filling and a repeat recipe, for sure. Thank you!!!

This is legit the first time I ever comment on a recipe and I'm only doing it cause the first review it's very unfair. The recipe is fantastic! unfortunately I cannot find Sichuan peppercorns here, but I add some kechap manis sauce and any veggies I have (round green beans pair very nicely ) and I usually fry the egg.
I jut think that the recipe is a good base and then you go on and make adjustments according to your taste and available ingredients. Keep up the good work!

This recipe was wonderful! We replaced oyster sauce with fish sauce because we didn't have oyster sauce and it worked really well! I'm really happy with the flavor - spicy enough to make your nose run a little (but you can of course make it less spicy if you want) - but not spicy enough to not taste the flavor. Great recipe!

Loved this!! Very flavorful and delicious recipe. I made this exactly as the recipe says and it was great. Not too salty in my opinion (as a previous reviewer said) I think it's helpful to make sure you're using dark soy sauce and not light soy sauce because light soy sauce tastes saltier (if you are using light soy sauce I'd probably half the amount). I will be stretching the leftovers out with some bok choy for lunch!

This was outstanding! Threw in some thinly sliced steak, and didn’t have any Sichuan peppercorns handy, but otherwise made it exactly as directed. Super flavorful sauce, especially with a little extra sambal (the fam likes it spicy). Definitely will be making again- often!

I've been looking for that take-out flavor and texture in a recipe that is easy, but doesn't skip what makes it good. This is that recipe. Given, I did use a different noodle (soba) that wasn't the best choice, but everything else was in place perfectly. The sauce was a little thicker, slightly spicy and had amazing flavor. Loved that I can make this meatless with the mushrooms and even added some green beans I needed to use. I love the versatility to it and appreciate the solid foundation that gives everything you need to build on. Will be making this over and over again and so thankful I found this recipe!

Creamy Miso Udon with Mushrooms

mushrooms

((best

miso

heavy cream

green onion ((thinly sliced))

Nori seaweed

For all the mushroom, rinse and pat dry with paper towels. For the shiitake, cut off the stems and cut into stripes. For the oyster, remove stem and cut into 1-inch long stripes. For the white beech, brown beech, and makitake, trim the base of the cluster. Pull the mushrooms apart. For enoki, trim the base of the cluster and pull the mushrooms apart into small bunches.

Bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Save 1 cup of udon water. Drain and rinse under cold water. Set aside.

In a large skillet over medium high heat, warm 1 tablespoon vegetable oil. Add half of the mushrooms and cook until nicely browned, about 4 – 5 minutes. Transfer to a medium bowl. In the same skillet, add another tablespoon oil. Cook the rest of the mushrooms until nicely browned. Transfer to the bowl with the other mushrooms.

In a small bowl, whisk together miso and 1/3 cup udon water until smooth.

In the same skillet over medium heat, melt the butter. Add garlic and cook for 1 minute. Add mushrooms, miso water, heavy cream, soy sauce and black pepper. Mix well. Add the udon and coat with the sauce. Cook for 2 more minutes. Taste and adjust the seasoning. Add more miso and soy sauce if needed. If the sauce is too thick, add a bit more udon water. Transfer to serving plates. Top with green onion and nori.

Simple dish but very tasty. Another kid's meal that's easy to prepare.

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Udon Noodle Soup Recipe

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Top 4 japanese noodles recipes from across the web

The most viewed japanese noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Udon Noodle Soup Recipe

Homemade Ramen Noodles From Scratch

Spicy Garlic Shiitake Noodles

Creamy Miso Udon with Mushrooms

The most viewed japanese noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine