Classic Udon Soup (Kake Udon)

This is a classic udon soup recipe (かけうどん) showcasing the simplicity of Japanese cooking at its best. The udon noodles are served in a light and savory broth and topped with various toppings, filling enough to be served for lunch or dinner. And it only take 15 minutes to make from start to finish.

This light udon noodle soup is one of those meals I turn to when I want something warm, comforting, and nourishing without feeling heavy. It’s based on a classic Japanese style of soup often called kake udon — thick udon noodles served in a simple, clear broth made with dashi, soy sauce, and mirin.

This recipe is proof that you don’t need a long list of ingredients to make something deeply satisfying. With just a few pantry staples and fresh udon noodles, you can have a cozy bowl of soup on the table in about 15 minutes.

If you are new to Japanese food, check out this basic guide to 14 Essential Japanese Ingredients.

Udon Soup Ingredients

• Dashi: You can make dashi from scratch, which is very easy, or you can buy dashi powder. If you are using it in powder form, make sure to pick a good one such as the Kayanoya brand, which has been around in Japan for over 100 years.
• Water: Udon broth is much milder in taste than a traditional ramen broth, which is why it needs to be diluted with water.
• Soy Sauce: Soy sauce is for umami and to infuse savory and salty flavors.
• Mirin: Mirin is soy sauce’s best friend! Its sweet and sake-like flavors balance the umami and saltiness of soy sauce to perfection.
• Kombu: You don’t need to use kombu if you are making a vegan broth. Kombu adds a slight mineral taste to the broth that is reminiscent of the ocean.
• Udon noodles: Udon are thick Japanese noodles made of wheat flour known for their soft and chewy texture. There are different types of udon noodles available, scroll down to find out what the best type is.
• Toppings: I have chosen chopped scallions, a raw egg, shiitake mushrooms, tororo kombu, and a piece of nori for this recipe’s toppings. But pretty much anything can be used as a topping. Scroll down to see other topping options.

Variations

• Low Sodium: Use ½ tablespoon soy sauce instead of the recommend 1 ½ tablespoon. You can also use a less sodium soy sauce.
• Vegan: You can easily make vegan dashi by using powdered kombu dashi.

To learn more about udon noodles, read my soba vs udon noodle post.

How To Make Udon Noodle Soup

1. Gather and prep all of your ingredients.
2. Put all the ingredients for the broth in a pot, stir, and let the kombu steep for about 10 minutes.
3. Heat the soup until it’s boiling and remove the kombu. Let it simmer for 5 minutes.
4. Add the noodles to a pot of boiling water and cook according the instructions on the package. Drain them well.
5. Divide the broth and noodles into two bowls and finish with the toppings. Serve.

If you enjoy light Japanese soups like this one, you may also like this classic Japanese miso soup, which is just as comforting and easy to make. You may also find my miso paste guide helpful to learn more about one of the most important pantry ingredients in Japanese cooking.

What To Serve With This Soup

Japanese pickled vegetables (tsukemono)Udon soup can be served for lunch or dinner as it is filling enough to be considered a main dish. In Japan, it will be accompanied with small sides such as inari sushi, tempura, pickles (tsukemono), hiyayakko (chilled tofu), or hijiki salad.

Other delicious sides that can be served are:

• Gomae (Japanese spinach salad)
• Kaisou salad (Japanese seaweed salad)
• Agedashi tofu (deep fried tofu with tsuyu broth)
• Nasu dengaku (broiled eggplant with miso glaze)

This soup also pairs well with a simple green salad topped with a carrot ginger dressing.

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