Udon Noodle Soup (Kake Udon)
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4.7
279 reviews
Excellent
Udon Noodle Soup (Kake Udon)
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This classic Udon Noodle Soup (Kake Udon) is all about simplicity and comfort. The thick and chewy noodles in a delicate broth are perfectly garnished with sliced green onions. Enjoy this vegan-adaptable soup as is or add your favorite toppings for a more substantial meal.
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Ingredients
For the Homemade Broth
- 2⅓ cups dashi (Japanese soup stock) (use standard Awase Dashi, a dashi packet or powder, or Vegan Dashi)
- 1 Tbsp mirin
- 1 tsp sugar
- 1½ Tbsp soy sauce
- ⅛ tsp Diamond Crystal kosher salt (plus more, to taste)
For the Quick Broth (optional)
- ⅓ cup mentsuyu (concentrated noodle soup base) (or enough to make 2½ cups, 600 ml of soup; each brand is different, so follow your bottle‘s instructions for hot udon soup (うどん or めんのかけつゆ); I used Kikkoman Koidashi Hontsuyu; you can make my Homemade Mentsuyu)
- 2⅓ cups water (for my bottle‘s mentsuyu-to-water ratio of 1 to 7; please adjust the water based on your bottle‘s dilution ratio for hot udon soup)
- 1 Tbsp mirin
For the Udon Noodle Soup
- 2 ervings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles; or 10.6 oz, 300 g Homemade Udon Noodles)
- toppings of your choice (thinly sliced green onion/scallion, shichimi togarashi (Japanese seven spice), and more options in the blog post)
Instructions
To Prepare the Homemade Broth
- In a medium saucepan, add 2⅓ cups dashi (Japanese soup stock), 1 Tbsp mirin, 1 tsp sugar, 1½ Tbsp soy sauce, and ⅛ tsp Diamond Crystal kosher salt.
- Bring the broth to a gentle simmer. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
To Prepare the Quick Broth (optional)
- Follow the instructions on your bottle of concentrated mentsuyu for the correct dilution ratio for noodle soup broth (shown here as めんのかけつゆ).
- Combine the water, mentsuyu, and mirin in a medium saucepan. For the brand of mentsuyu that I use, I add 2⅓ cups water, ⅓ cup mentsuyu (concentrated noodle soup base), and 1 Tbsp mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
To Cook the Udon Noodles
- Bring a large pot of water to a boil. When the water comes to a full rolling boil, add 2 servings udon noodles and cook according to the package instructions. The brand of frozen udon noodles I use requires reheating them for 1 minute. Using chopsticks, stir the noodles to loosen them up. For fresh noodles, see the cooking instructions in my Homemade Udon Noodles recipe.
- When the noodles are done, drain them in a colander or scoop them up with a fine-mesh strainer. Serve the hot udon noodles in individual bowls.
To Serve
- Pour the hot broth over the noodles and top with thinly sliced green onion and shichimi togarashi for a spicy kick (optional). For a more substantial lunch or dinner, you can top it with tempura, beef, fish cake and toasted mochi, tofu, Inari age, or vegetables. Watch the video above for 4 variations!
To Store
- You can keep the udon noodles and broth separately in airtight containers and store them in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
54g
(18%)
Protein
8g
(16%)
Fat
1g
(2%)
Polyunsaturated Fat
1g
Sodium
554mg
(23%)
Potassium
41mg
(1%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
60IU
(1%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 554mg | 23% |
| Potassium | 41mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
279 reviews
Excellent
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