Udon (Japanese Noodle Soup)
Slurp-Worthy Udon Noodles
The best mochi udon I’ve ever had - Toykyo, Japan
Your Guide to Japan’s Chewy Comfort Food
If you're looking for a bowl of cozy, customizable Japanese noodle soup, udon is it. These fat, chewy noodles are my personal favorite! They are comforting, satisfying, and endlessly adaptable for hot or cold weather. Whether you're craving something warm in winter or something chilled for summer, udon delivers every time.
This post walks you through the basics of udon, how it’s traditionally made, essential ingredients, and all the ways to serve and top your noodles like a pro.
You’ll also get a simple broth recipe, plus ideas for both hot soup and cold dipping noodle styles.
What Is Udon?
Udon is a type of Japanese wheat noodle that’s thicker, bouncier, and chewier than ramen. While ramen tends to be rich and complex with long ingredient lists, udon leans simple and soul-warming. It’s most often served in a clear, savory broth made from dashi, soy sauce (shoyu), and mirin.
👣 Fun fact: Traditional udon noodle dough is tough. In Japan, people often knead it by stepping on it with their feet (while it’s in a bag, don't worry!). The dough is sealed in a plastic bag and stomped on until the perfect elastic texture is achieved. I recently tried making udon from scratch and stay tuned for that homemade noodle recipe once it’s perfected!
A sneak peek at my first attempt at homemade udon noodles!
Essential Ingredients for Udon
Here’s what you’ll need to build your perfect udon bowl:
For the Broth:
Dashi (homemade or made with instant packets) - read my article here on making dashi
Mirin and shoyu - questions on Japanese ingredients? Check out this article.
Salt and sugar to taste
For the Noodles:
1 package of Japanese udon noodles (fresh or frozen are best; dried will do in a pinch)
If you’re interested in making fresh Japanese udon noodles, I recommend this recipe from JOC.
Toppings (pick your favorites!):
Sliced green onions
Kamaboko (fish cake) – my go-to is the yasai veggie version
Red shoga (pickled red ginger)
Spinach or other greens
Snap peas, mushrooms, corn
Chicken, beef, or pork tenderloin slices
Toasted sesame seeds
Roasted nori strips
Togarashi (Japanese chili pepper blend)
You can find most of these at Asian grocery stores or well-stocked supermarkets. I’ve included ingredient links for less common items to make it easier!
Udon Variations
There’s no wrong way to enjoy udon, but here are some delicious ideas to switch things up:
Curry Udon: Add Japanese curry roux to the broth for a thick, savory, spicy soup.
Nabeyaki Udon: Cook and serve everything in a clay pot with a raw egg cracked on top.
Tempura Udon: Top with shrimp or veggie tempura for that crispy-meets-brothy magic.
Yaki Udon: Stir-fried udon noodles tossed with soy sauce, veggies, and your favorite protein.
Cold Udon Option (Zaru Udon Style)
Too hot for a brothy bowl of steaming soup? Try Zaru Udon which is perfect for summer!
To make a dipping-style cold udon:
Cut the broth water amount in half to create a more concentrated soup base.
Let the broth cool completely.
Serve the cold noodles on a plate with the dipping sauce in a small bowl on the side.
Dip, slurp, repeat. So refreshing.
The cold version, dipping sauce on the side.
More Questions? Check out the FAQs
What’s the difference between udon and ramen?
Udon noodles are thicker, chewier, and simpler in flavor than ramen. Udon broth tends to be clearer and lighter, while ramen is rich and fatty.
Can I use dried udon noodles?
Yes, but fresh or frozen udon noodles give you that signature chewy texture. Dried noodles will work in a pinch, but the experience is slightly different.
Is udon gluten-free?
Nope! Udon noodles are made from wheat flour. If you need a gluten-free alternative, consider rice noodles or gluten-free ramen-style options.
Where can I buy udon noodles?
Check the refrigerated or frozen section of your local Asian market. Some larger grocery stores carry them too. Look for “Sanuki Udon” for the thickest, chewiest variety.
How long does udon soup keep?
The broth will keep in the fridge for up to 4 days. Store noodles separately and add them right before serving to avoid sogginess.
Udon (Japanese Noodle Soup) Recipe
Udon - Japanese Noodle Soup
Learn how to make udon - a simple and soul-warming noodle soup, served in a clear, savory broth made from dashi, soy sauce (shoyu), and mirin.
Ingredients
Instructions
- Option 1: Make the Broth - with instant dashi. In a pot, bring water to a boil. Dissolve dashi powder (if using) into the water, then stir in the mirin, shoyu, salt, and sugar. Simmer and taste—adjust sweetness or saltiness to your liking. Broth is personal!
- Option 2: Make the Broth - with homemade dashi. Follow the steps here to make homemade dashi. In a pot, bring dashi to a low boil. Stir in the mirin, shoyu, salt, and sugar. Simmer and taste—adjust sweetness or saltiness to your liking.
- Cook the Noodles - Boil udon noodles according to package instructions. Once cooked, immediately rinse in cold water (or ice water) to stop cooking and keep them springy. Drain well and set aside.
- Assemble Your Bowl - Place noodles into individual bowls. Ladle hot broth over the top and add your choice of toppings: green onions, kamaboko, red ginger, eggs—go wild and have fun!
Notes
The nutritional info below does not include udon noodles as the calorie information will be different depending on what brand and type you use, or if you choose to make homemade noodles.
Nutrition Facts
Calories
143Fat
4 gSat. Fat
1 gCarbs
14 gFiber
1 gNet carbs
13 gSugar
7 gProtein
14 gSodium
3648 mgCholesterol
0 mgNutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.
