Basic Udon Soup (基本うどん)

homemade udon noodle soup

5 from 3 reviews

Enjoy a bowl of chewy udon noodles in savory broth in just 15 minutes from start to finish!


Units Scale
  • 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 scallions (thinly sliced on the bias)
  • tororo kombu (optional)
  • 2 fresh shiitake mushrooms
  • 2 eggs
  • 2 dry nori sheets


  1. 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.
  2. 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.
  3. Divide the noodles and broth between two bowls and add topping of your choice. Serve hot.
  4. Add a little of the hot udon water that you saved to dilute the broth if it’s too strong.


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.


Keywords: recipe, noodles, Asian, noodle soup, lunch, easy

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