Is udon soup gluten-free?

No it is not. There is soy sauce sauce in the broth and the noodles are made of wheat flour, which contains gluten.

What is the difference between ramen and udon soup?

While both noodles are made with wheat flour - contrary to the belief that ramen noodles are the same as egg noodles (they usually do not contain any eggs), udon noodles are usually thicker and chewier. Also, while udon is most often served with a traditional tsuyu, soy sauce, or dashi based broth, ramen can be served with richer broths such as tonkotsu (milky pork based broth).

Is Japanese udon soup healthy?

Udon soup is relatively healthy since it's low in fat and calories. But the downside is it can be high in sodium. If you are watching your sodium intake, make sure to use a low sodium soy sauce when making the soup.

Basic Udon Soup (Kake Udon)

Name: Easy Udon Soup (かけうどん)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 8 ounces dry udon noodles or 2 packets of fresh udon noodles; 1 cup dashi (click here if for homemade dashi (vegan option also available), or use 1 teaspoon dashi powder mixed with 1 cup water; 1 cup water; 1 1/2 tablespoon soy sauce; 3 tablespoons mirin; 3-inch piece kombu (dried kelp); 3 stalks green onions, chopped; 2 shiitake mushrooms; 2 eggs; 2 dry nori sheets; tororo kombu (optional)

Easy Udon Soup (かけうどん)

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5 from 3 reviews

This is a basic udon soup recipe made with chewy noodles, a light and savory broth, and topped with various toppings.

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Soups
Method: Boiling
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Units Scale

8 ounces dry udon noodles or 2 packets of fresh udon noodles

Broth

1 cup dashi (click here if for homemade dashi (vegan option also available), or use 1 teaspoon dashi powder mixed with 1 cup water
1 cup water
1 1/2 tablespoon soy sauce
3 tablespoons mirin
3-inch piece kombu (dried kelp)

Toppings

3 stalks green onions, chopped
2 shiitake mushrooms
2 eggs
2 dry nori sheets
tororo kombu (optional)

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Instructions

Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil and remove the kelp. Lower the heat, cover and simmer on low for 5 minutes. If you are using shiitake mushrooms for topping, add them to the broth and simmer together.
Bring a pot of water to boil and add your udon noodles. Cook noodles according to the directions on the package. Save some of the water (about a cup), drain and set aside.
Divide the noodles and broth between two bowls and add topping of your choice. Serve hot.
Add a little of the hot udon water that you saved to dilute the broth if it’s too strong.

Notes

Leftover broth:

You can refrigerate the broth in an airtight storage container. It will keep for up to 1 month.
Or you can freeze the broth in an airtight storage container (let it cool to room temperature first) and it will last for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 497
Sugar: 17.4g
Sodium: 1683.7mg
Fat: 6.7g
Saturated Fat: 1.9g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 85.8g
Fiber: 1.5g
Protein: 13.3g
Cholesterol: 192.8mg

Find it online: https://pickledplum.com/light-udon-noodle-soup/