udon noodle soup

Simple and delicious authentic Japanese Udon noodle soup with Tempura Shrimp. If you can access ready-made udon noodle packet, Tempura shrimp, and dashi, this delicious Japanese noodle can be cooked under 15 minutes. However, you can make all of them from scratch. It takes time, but the Tempura udon is truly worth your effort because it will be more delicious.

Tempura Udon

Dashi (*1)

soy sauce (*2)

mirin (*3)

Tempura Shrimp (*5)

Naruto fish cake (*6)

shallots

Shichimi togarashi (optional garnish)

Heat Dashi in a saucepan over medium heat and add soy sauce and mirin.

Bring to boil and turn the heat off and set the soup aside.

Udon Soup

Boil enough water (not listed in the ingredients list) in a large pot and add the Udon noodles. Cook according to packet&#039;s instructions becasue this varies depending on whether you use dry or frozen. *7

Drain the cooked udon noodles and serve into the two bowls.

Pour the Udon soup over the udon.

Top with 2 Tempura shrimps and 2 slices of Naruto fish cake.

Garnish with chopped shallots and sprinkle a little bit of shichimi togarashi if you like a little bit of spice.

Udon Noodle

https://content.jwplatform.com/videos/mTleBfzH.mp4

Deliciously chewy Japanese Udon noodles with an umami-packed simple soup and crispy homemade tempura shrimp! Authentic Japanese recipe.

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

Easy to make this deliciously comforting Udon Soup! A popular simple Japanese noodle soup. Slippery al dente udon noodles with a satisfying chewy bite in light and well-balanced broth.

udon

“16/20”

liter (4 cups) cold water

(12 grams) dried kombu

dried bonito flakes

onion

eggs (optional)

Prepare Ingredients:Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.*Pro Tip: Don&#39;t throw away the shrimp shells! We&#39;ll add them to the dashi to give the broth a little extra flavor boost.Dashi Stock: For Homemade Dashi: make dashi stock with this dashi recipeFor Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.

Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they&#39;re fully cooked. Set aside the shrimp once they&#39;re fully cooked.*Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.*When to Add Shrimp Shells: If Using Homemade Dashi: Add in shrimp shells with kombu.If Using Instant Dashi: Add in shrimp shells with shrimp.

Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain &amp; place eggs in ice-cold water to stop the residual heat from further cooking them.

Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don&#39;t add them all at once! Mix and bring your soy sauce dashi broth to a full boil. *Note: If you&#39;re using the Instant Pot, use the 'Saute' button.*Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you&#39;re using Instant dashi, use less soy sauce. Please taste and adjust accordingly.

Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.

Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!

Get ready to make these easy homemade udon noodles from scratch... with your feet! Only 4 ingredients stand between you and these fresh Japanese noodles, just waiting to be added to a big bowl of soup.

Homemade Udon Noodles from a Japanese Udon Master

flour flour flour

water (iced

cornstarch / cornflour

Water

Mix salt into the iced/cold water and stir until dissolved. Reserve 2 tbsp for later.

Place the flour in a large mixing bowl. Pour the salt water over the flour (except for the reserved amount). Using your finger tips in the shape of claws, mix the flour and salt water together until they bind into fluffy strips.

Knead

Add remaining 2 tbsp of salt water and knead with the thumbs and palms of your hands, gradually forming a rough ball shape.

Place the dough ball in a thick plastic bag and spread out using your feet. When it becomes approximately 20 cm / 8 inches wide, hop off and fold the dough over itself four times (like closing the lid of a cardboard box). Pop it back in the plastic, and spread again with your feet. Repeat this around 20 - 30 times (not a typo - this is how you get that perfect udon texture!).

Rest

Remove from plastic and fold up into clam shape. Press edges into centre of the ball removing as much air as possible. Place into a plastic airtight bag and cover with a tea towel. Rest in a warm place for 30 minutes.

Shape

Remove from plastic bag onto floured surface and press dough into a flat circle with the palms of your hands. Dust liberally with cornstarch and roll out using a rolling pin until 1 cm / ½ inch thick.

Roll

Cut the dough into 4 equal sections, and molding the dough into a rough rectangular shape, feed it through the pasta roller on Size 0. Do this twice, before moving up to Size 1 and folding through twice, and finally on Size 2.

Now feed the dough through the fettuccine cutter on the machine. Dust with a little extra cornstarch if necessary to keep the noodles from sticking together.

If cutting with pasta maker:

Roll the dough sheet around the rolling pin and continue to roll over itself, pressing forward four times to thin out the dough. Repeat this process rolling twice from top to bottom and then left to right. You want the dough to be around ½ cm / ¼ inch thick

Fold

Lay out the sheet of dough onto a cutting surface. Add plenty of cornflour and fold the dough in twice to a rough rectangular shape, like folding a letter.

Slice

Slice the dough into ½ cm / ¼ inch wide strips.

Separate

Unfold the noodles and gather in small sections into your hands and tap a few times against the cutting surface to remove excess cornflour. Gently pull apart each strip into separate noodles.

If cutting by hand:

Boil

Bring a large pot of water to boil. Pop in the udon noodles and cook for around 5 minutes until cooked through.

To cook the udon noodles:

https://www.youtube.com/watch?v=YfJ0m9PCPts

Get ready to make these easy homemade udon noodles from scratch... with your feet! Only 4 ingredients stand between you and these fresh Japanese noodles, just waiting to be added to a big bowl of soup.

To this day, this is one of our favourite travel memories in the mountains of Shikoku, Japan, where we learnt the fine art of making Japanese udon noodles with our feet. Yep. You read that right.

This is the easiest method for making homemade noodles from scratch. We love being able to make a batch at any time and either eat them fresh, or pop them straight in the freezer for future deliciousness.

RECIPE STEPS
00:00 - How to Make Homemade Udon Noodles
00:04 - Dissolve sea salt in water
00:13 - Pour all (except 2tbsp) into all purpose flour
00:18 - Mix with fingers, break up clumps
00:32 - Add remaining water, knead with palms
01:00 - Transfer dough to clean plastic bag, 
01:09 - Knead with feet at least 20 times
01:50 - Rest dough for 30 mins in a warm place
02:31 - Roll and cut into 4 portions
02:56 - Cut into strips with knife or pasta maker
03:19 - Cook udon in boiling water

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Homemade Udon Noodles From Scratch [Recipe From an Udon Master]

If you love beef and udon noddles, Beef Udon (Niku Udon) is the dish for you. The sweetness of the beef topping goes well with the plain udon noodle soup. It is a simple but filling noodle soup with plenty of sliced beef.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Beef Udon (Niku Udon)

udon noodles ((note 1))

ginger

dashi stock

tsp cooking sake

tsp sugar

tbsp light soy sauce ((or normal soy sauce))

Boil udon noodles per the instructions to al-dente. Rinse them in running cold water until the noddles cool down completely, then drain (note 3).

Add all the Broth ingredients in a saucepan and bring it to a boil.

Put all the Beef Toppings ingredients, except beef, into a skillet and bring it to a boil over medium heat.

Add beef to the skillet, untangling each slice of the beef. Cook until a small amount of liquid is left at the bottom of the skillet - see the photo in the section, HOW TO MAKE BEEF UDON (NIKU UDON) in the post.

Turn the heat off and leave until required.

Beef Toppings

Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl.

Pour the hot broth over the noodles. Untangle the noodles in the broth if required.

Transfer the beef (note 4) on top of the noodles and scatter the chopped shallots/scallions over the beef. Serve immediately.

Serving

This udon noodle soup with mushrooms and bok choy is a delicious and easy dinner recipe.

Udon Noodle Soup

vegetable stock

rice vinegar

sesame oil

inch of ginger, minced

mushrooms,

udon noodles

baby bok

chili garlic sauce

In a large pot, bring the stock, vinegar,...

In a large pot, bring the stock, vinegar, soy sauce, sesame oil, and ginger to a boil. 

Reduce to a simmer and add the mushrooms....

Reduce to a simmer and add the mushrooms. Let them gently boil for five minutes. 

Add the noodles and boil for another four...

Add the noodles and boil for another four minutes (or time according to package directions). 

Remove the pot from heat and add the...

Remove the pot from heat and add the bok choy. Cover and allow bok choy to wilt for one to two minutes.

Ladle into bowls and serve immediately. Serve with...

Ladle into bowls and serve immediately. Serve with chili garlic sauce or sliced chilis if desired. 

Udon noodles are cooked in a rich, flavorful broth using Japanese inspired flavors. Serve topped with your favorite toppings, such as soft-boiled eggs, cooked meat, or vegetables.

garlic

scallions (AKA green onions or spring onions)

chicken stock (beef stock, or vegetable stock)

soy sauce (low sodium)

miso paste

oz udon noodles

Mince the garlic and ginger. Then slice the green onions into rounds. Separate the green and white portions and set them aside.

In a saucepan, heat the oil over medium heat. Add the garlic, ginger, and white potion of the scallions and saute until fragrant (about 30 seconds).

Add the stock, soy sauce, miso paste, mirin, sugar, and vinegar. Bring mixture to a boil, then reduce heat to low and simmer for 5 minutes to bring the flavors together. Add the noodles and cook for the time stated in the package instructions.

Taste the broth for seasoning before serving. Add more soy sauce for saltiness, mirin or sugar for sweetness, or rice vinegar for acidity. If it&#39;s salty, add more stock or water to taste.

Divide the soup evenly into bowls. Top with the green portion of the scallions and any other desired toppings. Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1676003906/utgedsxlmpnd7xccjm9p.mp4

It takes just 15 minutes to prepare this delicious and aromatic Udon Soup, making it ideal for busy weeknights.

This udon noodle soup recipe made with a sumptious broth and loaded with flavorful veggies, noodles, and eggs is comfort in a bowl. Get ready for the cozy and delicious meal of your dreams!

olive oil ((extra virgin))

mushrooms

garlic paste ((or 3 cloves, crushed))

ginger ((grated))

fish sauce

chicken broth ((4 cups))

bok choy

noodles

eggs

Fill small saucepan with enough water to cover 2 eggs. Bring to a boil and add the eggs and set the timer for 7 minutes.

Fill a bowl with cold water and add ice.  As soon as the eggs are done, fish out of boiling water and add to ice water for 10 minutes.  When timer dings, peel eggs and set aside.

Eggs

Start water for noodles.  Bring to a boil.  Once it boils, add noodles and bring to another boil.  Cook for 10 minutes.  Drain noodles and set aside.

Noodles

Heat Dutch oven on medium heat, once it heats up, add oil and let that heat up. Add onion and sauté for 10 minutes.

Add mushrooms and sauté for 4 minutes.

Add garlic and ginger and sauté for 1 minute.

Add broth, soy sauce, vinegar and fish sauce and bring to a simmer.

Add bok choy to broth and stir, cook for 1 minute. Remove from heat and set aside.

If you are using a stone bowl see notes below on how to heat it up

Add noodles to serving bowl, be generous. &nbsp;Ladle soup over noodles and cut an egg vertically and place in soup

Serve

Smile

Enjoy

At the same time as the eggs and noodles

This Creamy Mushroom Udon Noodle Soup has it all—a mouthwatering umami broth, hearty mushrooms, and chewy noodles. A cozy vegan soup so full of flavor, you’ll swear it’s from a restaurant!

Creamy Mushroom Udon Noodle Soup

green onions, sliced; white and green parts separated

low-sodium Tamari or soy sauce

garlic,

ginger,

13.5-ounce (400 ml) can full-fat coconut milk

mushroom broth

(235 ml) water

chili oil,

Aromatics

Bring a large pot to medium heat and warm the sesame oil; then, add in the white portions of the green onion and sauté for 1 minute.

Mushrooms

Add the mushrooms to the pot, stir well, and cook 3 minutes. Mix the mushrooms once every minute or so &#8211; you want them to sit on the bottom of the pan to brown slightly. Then, add the Tamari, ginger, and garlic to the pot and stir well; sauté for an additional 2 to 3 minutes, until the mushrooms are golden and reduced in size.

Add Broth: 

add the mushroom broth, coconut milk, and water to the pot. Cover and bring to a boil over high heat, then reduce the heat to medium-high.

Cook the Noodles

 add the fresh/frozen udon directly to the pot and cook for 3 to 5 minutes, until the noodles are tender (see recipe notes for dried udon instructions). Turn the heat off, then stir in the green portion of the green onions.

Serve: 

divide the soup into serving bowls and top with chili oil, if desired. Enjoy warm; leftovers will keep in the fridge for up to 3 days*

Yum! This was so tasty- I added lots of extra veggies and chili oil. I will definitely be making it again!

Caitlin, thank you so much for sharing this amazing recipe! It’s so easy to make and incredibly tasty and soothing. I added a little bit of salt and voila.  A treat for the soul on a cold fall day.
With love,
Miceia

Thanks for another great recipe! I couldn't find mushroom broth in the store so just bumped up the amount of mushrooms and used veggie broth instead. I also threw in some baked tofu at the end for added protein. This was a delicious meal that came together very quickly. Perfect for a weeknight.

this was so good and easy! i made it with cremini mushrooms and also dried and soaked shiitake, chashu, and lionsmane mushrooms. it made enough for five servings so my flatmate and i had a couple days worth of leftovers, so for that i would suggest storing the noodles in a separate container because they get veryyy soft after a couple days 😂

This good made like four times now, first time I didn’t have any noodles so just plunked some gnocchi in instead so gooooooood!

made this tonight and --- yummmmm! omitted all the oil and used lite coconut milk and it was still delicious and so flavorful!

Third time making this! SO GOOD :D I like to make it brothier/creamier so I used extra broth and an extra 1/2 a can of coconut milk, as well as ~100grams less of noodles. I use the miso ginger broth from Trader Joe's and add a lot of their umami powder for the mushroom flavor. I also like to add some salt. Your recipes are bomb and so easy to follow!!! Thank you!

Amazing! Wasn't sure how to feel about the fact that this was creamy but wow it is so darn good. I replaced the water with more mushroom broth because I don't like watering down my soups and I wanted to use as much of the broth container as possible. Highly recommend, would probably add a bit of salt next time, would've tried the chili oil if I had some!

This came out so well!! I went to a plant-based restaurant recently - Planta Queen - and they had a similar mushroom truffle udon dish. It was so good and I wanted to recreate it in some way. This recipe did exactly that! I made mine in a large wok. I didn’t bother adding any form of truffle, though I imagine a dash of truffle oil would only enhance that mushroom umami flavor. I did add some cubes of extra firm tofu after I added the liquids to the pot and toward the end I added some fresh baby spinach I had previously tossed in salt &amp; pepper. I topped my finished bowls with a few dots of sriracha and some furikake. Thank you for such a wonderful recipe!! This is a craveable, comforting dish that I will make again for sure.

This was delicious and a great weeknight recipe.  I was having a bad day and needed some comfort food and this was perfect. I used dried mushrooms and it was still great!

This recipe is to die for, cant go back to store bought mushroom soup!!! Ohhh and the added chili oil on top (I chose sweet chili).. so good. I almost ate the whole pot on my own in one day!

Spectacularly easy and so good! The broth is excellent! Will definitely make again!

https://content.jwplatform.com/videos/6Ly0oTjG.mp4

This Creamy Mushroom Udon Noodle Soup has it all—a mouthwatering umami broth, hearty mushrooms, and chewy noodles. A cozy vegan soup so full of flavor, you’ll swear it came from a restaurant!

Fragrant Udon Noodle Soup that&#39;s light, refreshing, and packed with flavor. Once you&#39;ve made the easy and flavorsome broth you can make up and enjoy delicious, varied bowls in minutes!

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Top 10 udon noodle soup recipes from across the web

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

Top Tags

Tempura Udon

Udon Noodle Soup Recipe

Udon Soup

Homemade Udon Noodles from a Japane...

Beef Udon (Niku Udon)

Udon Noodle Soup

Udon Soup

Udon Noodle Soup

Creamy Mushroom Udon Noodle Soup

Udon Noodle Soup

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