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.

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.

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.

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!

Udon Noodle Soup Recipe

Name: Udon Noodle Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 5 cups water; 3 tablespoons soy sauce; 3 teaspoons Hondashi powder; 3 teaspoons mirin; 2 teaspoons granulated sugar; 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; Furikake rice seasoning, to taste; Togarashi seasoning, to taste

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

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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

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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