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Udon Soup
5 from 4 votes

Udon Soup

Easy to make this deliciously comforting Udon Soup! A popular simple Japanese noodle soup. Slippery al dente udon noodles with a satisfying chewy bite in light and well-balanced broth.

Total Time
15 mins
Servings: 2
Calories: 59 kcal
Course: Side Dish, Main Course, Soup
Cuisine: Asian, Japanese

Ingredients

  • 2 udon noodles frozen
  • 4 - 6 Shrimp peeled and deveined, size 16/20, jumbo
  • 2 - 2½ tablespoons (30ml - 37.5ml) soy sauce Japanese, adjust accordingly
Homemade Dashi
  • 1 liter (4 cups) water cold
  • 2 pieces (12g) dried kombu
  • 15 grams bonito flakes dried
Garnish & Topping
  • 1 talk green onion , thinly sliced
  • egg large, optional

Instructions

    Cup of Yum
  1. Prepare Ingredients:Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.*Pro Tip: Don't throw away the shrimp shells! We'll add them to the dashi to give the broth a little extra flavor boost.Dashi Stock: For Homemade Dashi: make dashi stock with this dashi recipeFor Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.
  2. Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they're fully cooked. Set aside the shrimp once they're fully cooked.*Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.*When to Add Shrimp Shells: If Using Homemade Dashi: Add in shrimp shells with kombu.If Using Instant Dashi: Add in shrimp shells with shrimp.
  3. Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain & place eggs in ice-cold water to stop the residual heat from further cooking them.
  4. Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don't add them all at once! Mix and bring your soy sauce dashi broth to a full boil. *Note: If you're using the Instant Pot, use the "Saute" button.*Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you're using Instant dashi, use less soy sauce. Please taste and adjust accordingly.
  5. Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.
  6. Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!

Notes

  • Udon Types: There are a variety of udon noodles, for this recipe, make sure you're using frozen udon noodles. You can find them in the supermarket's freezer section.
  • Soy Sauce: Different brands or even different bottles of soy sauce (same brand) can vary in their sodium levels, tartness, aroma, texture, and taste. As always, make sure to taste & adjust the amount accordingly. We developed this recipe using Kikkoman Organic Soy Sauce. This soy sauce may taste stronger than your usual soy sauce. 
  • Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 59kcal (3%) Carbohydrates 2g (1%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 113mg (38%) Sodium 674mg (28%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 182IU (4%) Vitamin C 2mg (2%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 59

% Daily Value*

Calories 59kcal 3%
Carbohydrates 2g 1%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 113mg 38%
Sodium 674mg 28%
Potassium 86mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 182IU 4%
Vitamin C 2mg 2%
Calcium 55mg 6%
Iron 1mg 6%

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