Easy Udon Soup Recipe

Easy udon noodle soup in 2 white bowls next to a pot of soup.

5 stars (3 reviews)

Thick, chewy and slurp-able udon noodles with mushrooms in a savory broth is a fantastic combination of textures and flavors that satisfy, without feeling heavy. My simple udon soup recipe is easy to make in less than 30 minutes, and is a perfect quick dinner for whenever you're craving something equally light, hearty, and delicious!

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Asian, Japanese

Servings: - 8 servings

Calories: 152kcal

Author: Sommer Collier

Ingredients

1 tablespoon sesame oil
1 bunch green onions divided
5-6 ounces shiitake mushrooms sliced
10 cups water
6 tablespoons soy sauce
4 tablespoon mirin
2 tablespoons dashi powder bonito soup stock
14.2 ounces vacuum-sealed udon noodles 2 packages

US Customary - Metric

Instructions

Soup Prep: Lay the bunch of scallions on the cutting board. Cut off the root ends, then cut them in half, separating the white ends from the green ends. For the white ends, cut them in half, lengthwise, and then cut each half into quarters, creating long noodle-like segments of scallion. For the green ends, slice them thin to use later as a fresh soup topping. Finely slice the shiitake mushrooms.
Set a large 6-8 quart soup pot over medium-high heat. Add the sesame oil to the pot. Once hot, add the scallion whites and shiitake mushrooms. Stir fry the veggies for 3-5 minutes until the onions are soft.
Pour the water into the soup pot. Then add the soy sauce, Mirin, and Dashi powder. Stir well and bring to a simmer. Simmer the soup base for at least 5 minutes.
Cut the udon noodle packages open. Squeeze the noodles out of the packages into the soup broth. Stir gently to loosen the noodles; do not try to break them apart, allow the gentle movement of a liquid to separate them. Once the noodles are fully separated, simmer for another 1-2 minutes. Then turn off the heat.
Scoop the noodles and broth into bowls and sprinkle with fresh green onions. Top with any other additional ingredients you like!

Video

Notes

Leftovers store well with a little TLC! Let the soup cool, then transfer it to airtight containers and refrigerate for up to 3–4 days. If possible, store the noodles separately from the broth - udon noodles soak up liquid quickly and can become a bit too soft/mushy if left together.

To reheat, warm the broth on the stovetop or in the microwave until hot but not boiling. Add the noodles and heat just until warmed through. If using the microwave, heat in 1-minute intervals, stirring between each.

Nutrition