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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!

udon noodle soup in a clay bowl topped with seaweed and green onions with wooden chopsticks sitting on the bowl
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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.

udon noodle soup in a clay bowl topped with scallions and seaweed next to a yellow checkered linen towel

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!
udon noodles twirled around wooden chopsticks

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.

5 from 1 vote

Udon Noodle Soup

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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

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
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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.
    water in a measuring cup being added to a pot with chicken broth
  • 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.
    scallions, seaweed, miso paste, and broth in a pot
  • Add in the udon noodles and let cook until noodles are soft, about 5-7 minutes.
    udon noodles added to a pot with broth with scallions and seaweed
  • Stir in the eggs, one by one, until cooked through.
    an egg is added to the udon noodle soup broth in a pot
  • Serve immediately with extra seaweed and scallions on top plus other toppings, if desired.

Nutrition

Serving: 1serving, Calories: 1148kcal, Carbohydrates: 199g, Protein: 58g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 255mg, Potassium: 256mg, Fiber: 17g, Sugar: 29g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Meg McKeehan Photography

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3 Comments

  1. 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!