Basic Udon Soup (基本うどん)

Making a basic bowl of udon soup for lunch is quick, easy, and hits the spot every time I need a noodle soup fix. It has all of the classic Japanese flavors I’m looking for – dashi, soy sauce, mirin, and a hint of the mineral taste of kombu.

What is Udon?

Udon is a type of noodle made from wheat flour that’s thicker than other noodles such as somen or soba and is commonly white in color. It’s used in Japanese cooking in soups, stir-fries, or served with a side dipping sauce. The traditional broth is made with dashi, soy sauce, mirin, sake, salt, and sugar.

Key Ingredients:

Dashi Mirin Udon Noodles Soy Sauce Kombu


Put all ingredients for broth in a pot, stir, and let sit.  Turn heat on and bring broth to a boil. As soon as it boils, take kombu out. Lower heat to medium low, cover, and simmer. Fill another pot with water and boil. Add udon noodles and cook. Add broth and noodles to a bowl and serve.




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