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Simple Udon Noodle Soup (Kake Udon)
5 from 8 votes

Simple Udon Noodle Soup (Kake Udon)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 5 portions
Calories: 315 kcal
Course: Side Dish, Lunch, Dinner
Cuisine: Japanese

Ingredients

Dashi Broth
  • 10 g dried sardines substitute for dried shiitake mushrooms for plant-based diets, niboshi
  • 10 g dried kelp kombu
  • 15 g bonito flakes (katsuobushi) omit for plant-based diets
  • 1000 ml water
  • 5 tbsp soy sauce
  • 2 tbsp mirin
  • ½ tsp salt
Contents
  • 5 portions udon noodles
  • 5 tbsp green onion finely chopped
  • toppings of your choice see in post

Instructions

Making Awase Dashi
    Cup of Yum
  1. Remove and discard the heads of 10 g dried sardines (niboshi).
  2. Pour 1000 ml water into a pot and add the dried sardines and 10 g dried kelp (kombu). Cover and soak for 30 minutes. (If making it plant-based, add 1-2 dried shiitake mushrooms instead of niboshi.)
  3. After 30 minutes, place the pot on the stove and start heating on medium-low.
  4. Add 15 g bonito flakes.
  5. Allow the dashi to heat up slowly until small bubbles start to appear, then turn off the heat. Do not let it boil. 
  6. Take a large heatproof bowl and place a sieve lined with kitchen paper.
  7. Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl. 
  8. The dashi is complete and ready to use. Leftovers can be stored (see note).
Udon and Broth
  1. Boil 5 portions udon noodles according to the instructions on the packaging. Once cooked, pour through a sieve of colander to drain and wash with fresh hot water to remove any excess starch.
  2. Pour the dashi broth back into the pan and add 5 tbsp soy sauce, 2 tbsp mirin and bring to a boil over a medium-high heat.
  3. Let it bubble for 1-2 minutes to burn the alcohol away from the mirin, then turn off the heat and mix in ½ tsp salt.
  4. Divide the noodles and broth into serving bowls and add the toppings of your choice.
  5. Enjoy!

Notes

  • Leftover dashi or broth can be stored for 5 days in the fridge or up to 1 month in the freezer. If freezing, divide into portions for convenience.
  • If you don't want to make your own dashi from scratch, see in post for alternatives.
  • See post for more topping ideas.
  • NOTE: The nutritional value is based on drinking up the soup (we usually don't drink all the soup when it comes to udon.)

Nutrition Information

Calories 315kcal (16%) Carbohydrates 66.4g (22%) Protein 7.4g (15%) Fat 0.6g (1%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.3g (2%) Sodium 2448.2mg (102%) Fiber 4.1g (16%)

Nutrition Facts

Serving: 5 portions

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 66.4g 22%
Protein 7.4g 15%
Fat 0.6g 1%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.3g 2%
Sodium 2448.2mg 102%
Fiber 4.1g 16%

* Percent Daily Values are based on a 2,000 calorie diet.