15-Minute Udon Noodle Soup
A quick and comforting Japanese noodle soup featuring thick, chewy udon noodles in a savory dashi broth, garnished with fresh green onions. This recipe is vegan adaptable and perfect for a light lunch or dinner.
Equipment
- 1 Medium saucepan
- 1 Large Pot
- 1 Colander or Fine-Mesh Strainer
- 1 Pair Chopsticks
- 1 Lid for Saucepan
Ingredients
For the Broth (Homemade Version):
- 2 ⅓ cups dashi stock traditional or vegan
- 1 tablespoon mirin sweet rice wine
- 1 teaspoon granulated sugar
- 1 ½ tablespoons soy sauce
- ⅛ teaspoon kosher salt adjust to taste
For the Broth (Quick Version):
- ⅓ cup concentrated mentsuyu noodle soup base
- 2 ⅓ cups water
- 1 tablespoon mirin
For the Udon Soup:
- 2 servings udon noodles about 500 g frozen/parboiled or 180 g dry
- Toppings as desired thinly sliced scallions, shichimi togarashi, tempura, tofu, fish cake, etc.
Instructions
- Prepare the Homemade Broth: In a medium-sized saucepan, combine dashi stock with mirin, sugar, soy sauce, and kosher salt. Heat over medium flame until just before boiling—allowing the flavors to meld gently. Remove from heat once small bubbles form around the edges, cover with a lid, and let it rest to develop a rich, delicate taste.
- Make the Quick Broth Alternative: If using mentsuyu, measure according to your brand’s dilution instructions. Typically, blend mentsuyu, water, and mirin in a saucepan. Warm this mixture until it simmers gently, then take off heat and cover. This shortcut broth offers convenience without sacrificing flavor.
- Cook the Udon Noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook following the package directions — frozen noodles typically need about 1 minute, while dry noodles require a bit longer. Stir occasionally with chopsticks or a fork to prevent sticking and promote even cooking.
- Drain and Prepare for Serving: Once noodles are tender and chewy, drain them well using a colander or a fine-mesh strainer. Place the hot noodles evenly into serving bowls.
- Assemble and Garnish: Pour the steaming broth over the noodles, ensuring each bowl is evenly filled. Sprinkle thinly sliced green onions on top and add shichimi togarashi for a subtle spice, if desired. Customize with additional toppings like crispy tempura, tofu cubes, or grilled fish cake to turn the soup into a heartier meal.
Notes
- Broth Variations: The homemade broth offers deeper umami complexity, while the mentsuyu-based quick broth saves time and is convenient for weeknight meals. Both options deliver authentic flavor.
- Noodle Options: Frozen udon noodles reheat quickly and maintain great texture; dry udon requires more cooking but works well too. Fresh homemade udon is ideal for enthusiasts seeking authentic texture.
- Toppings Ideas: Experiment with vegetables, protein options, or spicy condiments to customize this soup to your taste or dietary needs.
- Storage Tips: Store broth and noodles separately in airtight containers for up to 3 days in the refrigerator. Reheat gently before serving to maintain texture and flavor.
- Vegan Adaptability: Use vegan dashi and omit animal-based toppings to keep the soup fully plant-based.
