This udon soup is an easy, at-home version of a classic Japanese dish. The tender noodles and savory broth can be enjoyed as-is or enhanced with mushrooms, bok choy, chicken, or beef.
What Makes This Recipe So Good
- Udon soup is incredibly simple, but incredibly delicious. It’s as easy as cooking the noodles then boiling the broth ingredients before adding everything together.
- This recipe is inspired by udon soup you might find at your favorite Japanese restaurant. It’s not necessarily a traditional Japanese soup recipe. The nice thing about making it at home (other that not having to leave the house) is you can really customize it to your preferences.
- The broth in this soup is rich, salty, and a little sweet, and the noodles are delightfully tender and chewy. It’s literally a bowl of comfort. Perfect for the next chilly evening or the next time you’re feeling under the weather.
Udon Noodles – Dried udon noodles work well in this recipe, but you could use fresh or frozen, too, if they’re easier to find. You could also make your own udon noodles from scratch if you’d like!
Dashi Granules – I used these dashi granules from Amazon, but you may be able to find them locally at your grocery store or an international market.
Toppings – Green onions, bok choy, shitake mushrooms, thinly sliced beef, tempura shrimp, rotisserie chicken… You could top your udon soup with almost anything and it’ll be amazing!
- Use a low sodium soy sauce to keep the udon soup from being too salty, or just to lower the sodium content in general.
- If you plan to top the noodles with bok choy or mushrooms like I did, add them to the simmering broth for the last minute or so. That will soften them slightly.
- It’s not necessarily udon soup without udon noodles, but if you’re hoping to make this work with dietary restrictions, you could swap out the udon noodles with zucchini noodles, miracle noodles, or a gluten free noodle you love.
Other Asian-Inspired Recipes You’ll Love
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- Keto Ramen
- Whole30 Sushi – Spicy Salmon Roll (Low Carb, Paleo, Keto Friendly)
- Beef Pad Thai
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- 1 pound udon noodles
- 5 cups water
- 4 teaspoons dashi granules
- 3 tablespoons soy sauce see Notes
- 2 teaspoons sugar see Notes
- 2 tablespoons mirin
- toppings of choice furikake, bok choy, shitake mushrooms, etc.
- Medium bowl
- Large pot
- Cook udon noodles according to package instructions. Drain and rinse with cold water. Set aside.
- In large pot, combine 5 cups water, dashi granules, soy sauce, sugar, and mirin. Bring mixture to boil, then reduce heat to low and simmer until dashi has completely dissolved.
- Portion cooked noodles evenly among 4 bowls, then ladle broth over noodles. Top as desired and serve.
- Soy Sauce: You can substitute coconut aminos if you’d like.
- Make it Reduced Sugar: Use granulated Swerve or monk fruit in place of the sugar. The mirin does have a sweetener so the recipe won’t be completely sugar-free, but it will help.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.