This post may contain affiliate links. Please read our disclosure policy.
Udon noodle soup is a comforting dish loaded with flavors from a rich, savory broth and chewy, tender noodles. A very customizable and versatile noodle soup dish that is sure to warm you right up!
My mom introduced my brother and I to udon noodle soup when we were kids and I distinctly remember my favorite part was the udon noodles. They’re thick and chewy and quite slippery if you’re trying to eat them with chopsticks! Haha
As with all recipes, there are various ways to make udon noodle soup and there’s no ‘correct’ way. It really varies by region and also by how you want it to taste. This was the way my mom would make it and I’m sure it was what she was used to growing up in Taiwan or something similar she’s had. In any case, the base of udon noodle soup starts with the savory, rich broth. The broth that the noodles are cooked in is called a dashi stock (Japanese soup stock). It’s usually a light brown color and is made out of bonito flakes and soy sauce. You simmer the soy sauce and bonito flakes in chicken broth and that’s where you get the flavor from!
I make my udon noodle soup with white miso paste as it’s something I recall my mom doing as well. To be as simple as can be, I don’t add any protein to this but my mom has added soft tofu to udon noodle soup before so that’s definitely something you could explore! Shiitake mushrooms are often added as well to boost flavors.
Recipe Tips and Variation
- The broth is pretty much the most important part of udon noodle soup so definitely take care to allow the broth to reach maximum flavor and don’t skip out on ingredients.
- You may use a dashi powder or packet if you have trouble finding bonito flakes. This would be a quicker way to make dashi as well.
- Add protein like tofu, sliced chicken, or sliced pork belly to the dish. In addition, a jammy egg on top would be lovely!
- Toppings that are often found served with udon noodle soup: tempura, seaweed, fish cakes, scallions, and more!
Storage and Reheating Instructions
If you have leftover broth, you can save that and store it in an airtight container for up to 3 days in the refrigerator. I wouldn’t suggest storing the udon noodles with it as they get really mushy and soft. I would separate the two if you have leftovers. To reheat, reheat on the stovetop in a pot until warmed through. You may add fresh noodles to the broth when reheating.
Udon Noodle Soup
Ingredients
- 4 cups (710 ml) chicken broth
- 1 ½ cups (355 ml) water
- 2 tablespoons soy sauce
- 2 tablespoons bonito flakes
- 2 tablespoons white miso paste
- Handful of dried seaweed, plus more for topping
- Handful of chopped scallions, plus more for topping
- 3 eggs
- 20 ounces (567 g) fresh udon noodles
Instructions
- Bring chicken broth, water, and soy sauce to a boil in a large pot then lower the heat to medium and add in the bonito flakes.
- Allow to simmer for 10 minutes then add in the miso paste and make sure it gets dissolved by stirring around frequently. Add in seaweed and scallions.
- Add in the udon noodles and let cook until noodles are soft, about 5-7 minutes.
- Stir in the eggs, one by one, until cooked through.
- Serve immediately with extra seaweed and scallions on top plus other toppings, if desired.
Nutrition
Photographs by Meg McKeehan Photography
One of my favorite soups! Looks GREAT!
I love udon noodle soup. There are lots of places for me to have it at restaurants around my house. This recipe looks great. Thanks for posting it!
I absolutely LOVE udon noodles. They are hard to find here so when I do find them I stock up. This sounds perfect!