This easy udon soup recipe takes 20 minutes (or quicker!) to make and is the definition of ‘comfort in a bowl’! Udon soup is the perfect dish if you want a quick lunch or meal idea. The thick and chewy udon noodles are cooked in an umami and sweet broth with fish cakes and topped with green onions.
What I love about this meal is that it uses ingredients that you may already have in the freezer (udon and fish cakes) and in your pantry. Since the weather is getting cooler, this hot tasty dashi broth is perfect for those cool fall or winter days.
Keep in mind that this udon is not a traditional Japanese recipe and is not made with an authentic dashi broth. I came up with this recipe when I wanted something flavorful, delicious, and quick. This dish is inspired by Kake Udon (かけうどん) hot udon noodle soup in a dashi-based broth.
If you’re craving more delicious ways to enjoy udon, I highly recommend this easy Tan Tan Udon Recipe or my Creamy Corn Udon next. Both can be made in just 30 minutes.
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Why You Will Love Udon Soup Recipe
- So Quick to Make! It takes 20 minutes to make this udon soup, which makes it perfect for busy weeknights or when you simply don’t want to cook.
- Simple Ingredients. You can easily keep all the ingredients in the pantry or freezer to make this udon noodle soup for a quick meal at any time.
- Flexible Toppings. There are lots of options when it comes to topping your udon soup to use what you have on hand or make it suitable for specific diets. At the end, add your favorite vegetables or cooked protein in the soup.
Udon Noodle Soup Ingredients
Most of the ingredients in this udon noodle soup recipe are great pantry and freezer staples. It is always a good idea to keep them in your kitchen in case you want a quick and easy meal. Here’s a look at what you need.
- Kombu: This is a type of Japanese seaweed. Keep in mind that this is different than nori, the seaweed used for sushi. It is thicker and harder and not edible out of the package. You can find them in the dried seaweed section at Asian supermarkets.
- Fish cake: The fish cakes bring sweetness to the dish as well as some umami flavor. Ground fish cakes are sold in the frozen aisle of Asian stores. They are soft and are made in all different types of shapes. Any type of fish cake can work for this dish. I used Korean flat fish cakes but fish balls of any kind are welcome!
- Soy sauce: Adds saltiness and color to the broth.
- Dashi powder: Instant dashi powder helps create a flavorful broth in seconds. I highly recommend getting this when you’re making Japanese recipes. Dashi is a type of broth used in many Japanese soups and is made from dried fish, dried shrimp, kelp, and shiitake mushrooms. The powder gives you a similar flavor but in less time.
- Udon: I use frozen udon noodles to make things very quick but also get the chewy texture you want in this type of noodle.
Udon Toppings
Udon toppings can vary with how much time you have and what ingredients you have in your fridge or pantry. Here’s a look at some of my favorites.
- Tempura shrimp: I like to keep frozen tempura shrimp on hand to quickly heat up. If I’m craving noodles or sushi, I pop them in the oven or the air fryer. This makes crispy tempura shrimp in less than 10 minutes without the prep and mess.
- Tempura flakes: These are the bits of fried batter left over after frying tempura. You can pick them up online at Amazon or buy them in an Asian market.
- Togarashi: This is also called Japanese 7-spice seasoning made from red chili pepper, sansho pepper, hemp seeds and/or poppy seeds, sesame seeds, ginger, citrus peel, and nori. It’s a great way to add a pop of flavor and texture to the top.
- Egg: Add a boiled egg on top. You can either enjoy it hard or soft-boiled.
- Bonito flakes: These flakes are made from dried, smoked, and fermented fish fillets. It’s added for flavor.
- Wakame seaweed: Adds a mild sea taste that’s refreshing rather than overpowering.
Be sure to check the recipe card for the complete list of ingredients and quantities of each.
How to Make Udon Soup
Here’s a look at how easy it is to make this udon soup recipe. It really takes less than 20 minutes to prepare.
Step 1. Combine the water and a piece of kombu in a pot. Heat over medium heat and as soon as the water starts boiling, take out the kombu. Don’t boil it with the kombu for more than 5 minutes or the broth will start tasting bitter.
Step 2. Slice your fish cakes and add them to the boiling water. Add your udon noodles and cook according to package directions (takes 5 minutes for me!).
PRO TIP: If you have more time, you can soak your kombu (Japanese kelp) for more than 10 minutes in cold water. To make the recipe quicker, I add the kombu to the cold water in the pot while waiting for it to boil.
- Step 3. Add the soy sauce and dashi powder when the noodles are done cooking. Stir and serve the noodles in a bowl.
- Step 4. Add toppings of choice. I like to heat up frozen tempura shrimp in the air fryer and add sliced green onions to the top.
Expert Tips
- Flavor of the soup. This broth will vary slightly depending on the type of fish cakes you use and how long you soaked or cooked your kombu.
- Don’t throw away the kombu! Cut it up into smaller pieces and use it in miso soup for another easy and delicious meal.
- Don’t boil the kombu for more than five minutes. It will add a bitterness to the broth.
- Enjoy your soup freshly made. This soup is best enjoyed right away rather than stored to eat later. If you do make extra keep the noodles and broth stored separately until you’re ready to heat.
Recipe FAQs
Enjoy your bowl of udon noodle soup on its own or with other Japanese favorites such as yaki onigiri, chicken yakitori, spicy salmon sushi, or hijiki seaweed salad.
It’s pretty difficult to make a vegetarian version of udon soup since dashi is such an important ingredient. It’s made with dried fish so any broth made without will not have the same flavor. If you want to substitute with vegetable broth or a vegetarian-based dashi, that would be my suggestion. Keep in mind the flavors may not taste as authentic.
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Easy Udon Soup
Ingredients
- 1 kombu (Japanese seaweed)
- few pieces of fish cakes
- ½ tablespoon soy sauce
- ½ teaspoon instant dashi powder
- 2½ cups water
- 1 pack udon
toppings
- tempura shrimp
- sliced green onions
Instructions
- Add 2.5 cups of water to a pot. Add a piece of kombu in the water. Place pot on medium heat. When the water starts boiling, take out kombu.1 kombu, 2½ cups water
- Slice your fish cakes and add them in the boiling water. Add your udon noodles and cook according to package directions (takes 5 minutes for me!).few pieces of fish cakes, 1 pack udon
- When the noodles are done cooking, add ½ tablespoon soy sauce and ½ teaspoon dashi powder. Stir and serve the noodles in a bowl.½ tablespoon soy sauce, ½ teaspoon instant dashi powder
- Add toppings of choice. I like to heat up frozen tempura shrimp in the air fryer and add sliced green onions to the top. Hope you enjoy this easy udon soup!tempura shrimp, sliced green onions
Notes
- Flavor of the soup. This broth will vary slightly depending on the type of fish cakes you use and how long you soaked or cooked your kombu.
- Don’t throw away the kombu! Cut it up in smaller pieces and use it in miso soup for another easy and delicious meal.
- Don’t boil the kombu for more than five minutes. It will add a bitterness to the broth.
- Enjoy your soup freshly made. This soup is best enjoyed right away rather than stored to eat later. If you do make extra keep the noodles and broth stored separately until you’re ready to heat.
Connie says
This was my first time making udon and it turned out so quick and tasty. Definitely try this recipe for a simple comforting meal!
Alana says
Omg. I’m never buying the readymade packets ever again. This is sooooo much better!!!