Udon Noodle Soup
Udon noodle soup features thick, chewy wheat noodles in a light, savory dashi broth. Warming and soothing, it is the ultimate quick comfort bowl. Top it with green onions, a soft egg, or tempura for an easy, satisfying meal in 25 minutes.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 400 g udon noodles
- 6 cups dashi stock
- 1/4 cup soy sauce
- 2 tbsp mirin
- 3 green onions, sliced
- 2 soft-boiled eggs
- 1 cup spinach or greens
Instructions
- Heat the dashi stock with the soy sauce and mirin until simmering.
- Cook the udon noodles separately according to the package, then drain.
- Add the greens to the broth and cook briefly until wilted.
- Divide the noodles among bowls.
- Ladle the hot broth over the noodles.
- Top with halved soft-boiled eggs and green onions, then serve.
💡 Chef's tip
Cook the udon separately and add it to the hot broth just before serving so the noodles stay springy instead of turning soft in the broth.
A simple dashi broth of kombu and bonito is the soul of the soup, providing deep umami with a clean, delicate flavor that lets the chewy udon shine.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 13 g
- Carbs: 58 g
- Fat: 6 g
