Bring home the comforting warmth of Japanese street food with this simple yet utterly heartwarming Udon Noodle Soup recipe. In just 15 minutes, you can create a steaming bowlful that’s brimming with chewy noodles, crisp veggies, and that unmistakable umami broth—all perfect for even the busiest weeknights. If the thought of quick, delicious dinners thrills you, this bowl is a match made in heaven.
Why You’ll Love This Recipe
- Ridiculously Fast: From start to slurp, this comes together in a flash—no complicated steps, no fuss. Ideal for those whirlwind days.
- Incredible Flavors: The savory, slightly sweet dashi-soy broth paired with earthy mushrooms and silky tofu is pure comfort.
- Customizable: Love extra veggies? Have other toppings on hand? This recipe easily adapts to your cravings.
- Light Yet Satisfying: It’s filling without ever being heavy—a true cozy meal you’ll return to week after week.
Ingredients You’ll Need
Let’s talk ingredients (no measuring cups needed right now, just gather these items):
- Water: The base that brings it all together.
- Soy Sauce: Adds saltiness and that deep, umami-rich flavor. Low-sodium works too!
- Hondashi Powder: The shortcut for authentic dashi broth flavor, gives instant depth and complexity.
- Mirin: Brings a subtle sweetness and balance you shouldn’t skip. If you can’t find it, a splash of rice vinegar plus a touch of sugar can mimic it.
- Granulated Sugar: Rounds out the savoriness with the perfect hint of sweetness.
- Udon Noodles: Go for refrigerated fresh udon if you can—unbeatable texture! Frozen or dried will also work in a pinch.
- Shiitake Mushrooms: Deliver a meaty, earthy bite—fresh is best, but dried (reconstituted) is welcome, too.
- Napa Cabbage: Adds gentle crunch and slight sweetness; regular green cabbage does the trick if that’s what’s on hand.
- Silken Tofu: For that heavenly creaminess—drain it well so it nestles in perfectly!
- Green Onions: Essential for freshness and a bit of crunch.
- Furikake Rice Seasoning: Optional, but highly recommended—brings sesame, seaweed, and a little flavor party.
- Togarashi Seasoning: Sprinkle this chili-pepper blend for subtle heat and excitement.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Boredom is not allowed here—build your own adventure:
- Protein Swap: Swap tofu for sliced poached chicken, shrimp, or a soft-boiled egg for a different protein experience.
- Veggie Delight: Slide in spinach, baby bok choy, or thinly sliced carrots for extra crunch and color.
- Noodle Options: Can’t find udon? Try somen, soba, or even ramen noodles.
- Spice it Up: Add a spoonful of chili crisp or a drizzle of sesame oil for bold Asian flavors.
How to Make Udon Noodle Soup
Step 1: Prepare the Broth
Pour water into a large saucepan set over medium-high heat. Add the soy sauce, Hondashi powder, mirin, and sugar. Stir until everything completely dissolves into a glossy, aromatic broth. Bring to a boil, then lower to a gentle simmer—it’s already smelling irresistible, isn’t it?
Step 2: Noodle Time!
Add the udon noodles straight into the bubbling broth. Cover the pot and let the noodles cook for just a few minutes, until they’re soft and separate easily. If using fresh noodles, they only need a couple of minutes—don’t let them get mushy!
Step 3: Veggies Join the Party
Toss in the sliced shiitake mushrooms, chopped napa cabbage, and half the green onions. Return the heat to medium and let everything simmer together for another 3-4 minutes. You’ll see the mushrooms tenderize and the cabbage turn blankety-soft.
Step 4: Tofu & Finish
Ladle hot soup and noodles into bowls. Gently add a few spoonfuls of silken tofu to each, spooning over more steaming broth to warm the tofu through.
Step 5: Toppings—Don’t Skip!
Sprinkle the rest of the green onions, a little furikake, and a pinch of togarashi over each bowl. Flavor, color, and a hint of heat—perfection.
Pro Tips for Making the Recipe
- Don’t Overcook: Udon noodles can turn soft quickly. Pull them from the heat the moment they’re just tender.
- Drain Tofu Well: Silken tofu is delicate; cut carefully and pat dry so it holds its shape when ladled.
- Broth Upgrade: If you have time, toss in a piece of kombu or a few dried shiitakes while boiling the broth for even deeper flavor.
- Toppings Matter: The finishing furikake and togarashi really bring it together—don’t skip if you have them!
How to Serve
This Udon Noodle Soup makes an absolutely satisfying main, but it’s also the perfect stage for a little something extra:
- Pair with: Light cucumber salad, Japanese pickles, or steamed edamame. If you’re really hungry, a side of crispy tempura is heavenly.
- Mix It Up: Let everyone garnish their bowl with extra toppings—more green onions, nori strips, a squeeze of lime, or even grated ginger.
- Lunch or Dinner: It’s wonderful at any time—keep the portions small for a starter, or big and hearty for a meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the fridge for up to two days. Keep the noodles and broth separate if possible—they’ll hold up better and stay perfectly textured.
Freezing
While the broth and veggies freeze well, noodles and tofu can become mushy. If preparing ahead, freeze just the broth with veggies, and add fresh noodles and tofu when reheating.
Reheating
Reheat on the stovetop over medium heat until steaming hot. If noodles have soaked up too much broth, simply add a splash of water or more dashi.
FAQs
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Can I use dried udon noodles?
Absolutely! Dried udon are easy to find and work well—just cook them in a separate pot until al dente, drain, and add them to your soup before serving. This keeps the broth from getting starchy.
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Is Hondashi necessary for the broth?
Hondashi gives instant dashi flavor (the cornerstone of Japanese soup). If you don’t have it, use vegetable or chicken broth for a quick substitute, though you’ll miss a bit of that authentic umami.
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What if I can’t find silken tofu?
Any soft or medium tofu will work; just cut it gently and avoid stirring too much. You can skip it altogether or opt for another protein like poached chicken or a poached egg.
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How do I make it gluten-free?
Use gluten-free tamari in place of soy sauce and check that your Hondashi (if using) is gluten-free. Swap in gluten-free noodles, and you’re set!
Final Thoughts
Dive into a bowl of this Udon Noodle Soup and feel the rush of cozy satisfaction only the simplest, most flavorful dishes can bring. It’s a speedy, soul-warming meal that’s endlessly customizable and always a joy to prepare, whether you’re cooking for one or the whole family. Put it on your menu this week—you’ll wonder how you lived without it!
Print
Udon Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
This easy and comforting Udon Noodle Soup features tender udon noodles in a rich, savory broth enhanced with shiitake mushrooms, napa cabbage, and silken tofu. Topped with green onions and Japanese seasonings, it’s a warming dish perfect for a quick and satisfying meal.
Ingredients
For the Broth
- 5 cups water
- 3 tablespoons soy sauce
- 3 teaspoons Hondashi powder
- 3 teaspoons mirin
- 2 teaspoons granulated sugar
For the Noodles & Vegetables
- 12 ounces udon noodles (or two packages refrigerated udon noodles)
- 1 cup sliced shiitake mushrooms (about 4-6 shiitake mushrooms)
- 1 cup chopped napa cabbage
- 11 ounces silken tofu, drained
- 2 green onions, chopped
For Serving
- Furikake rice seasoning, to taste
- Togarashi seasoning, to taste
Instructions
- Prepare the Broth – Add water to a large saucepan over medium-high heat. Stir in the soy sauce, Hondashi powder, mirin, and sugar. Whisk until the powder and sugar dissolve completely. Bring the mixture to a boil, then reduce the heat to a simmer to meld the flavors.
- Cook the Noodles – Add the udon noodles to the simmering broth. Cover the pan with a lid and let the noodles simmer for 3-4 minutes, or until they have softened and loosened into the soup.
- Add Vegetables – Mix in the sliced shiitake mushrooms, chopped napa cabbage, and half of the chopped green onions. Raise the heat to medium and cook for an additional 3-4 minutes, or until the vegetables are softened and just cooked through.
- Serve – Carefully ladle the soup and noodles into serving bowls. Add a few spoonfuls of silken tofu to each bowl and pour more hot broth over the tofu to heat it. Garnish with the remaining green onions, and sprinkle with furikake rice seasoning and togarashi seasoning to taste for extra flavor.
Notes
- You can substitute dried udon noodles if refrigerated noodles are not available; simply cook them according to package instructions before adding to the soup.
- Feel free to add other vegetables such as spinach or bok choy for added nutrition and color.
- For a vegan version, ensure the Hondashi powder is plant-based or substitute with kombu dashi granules.
- Adjust the amount of soy sauce and mirin to taste for a saltier or sweeter broth.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 260
- Sugar: 6g
- Sodium: 1250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
