Udon

What is Udon?

Udon is a comforting Japanese noodle soup celebrated for its silky, bouncy noodles and a clean, savory broth. In this kake-style version, a clear, umami-forward soup base cradles chewy udon noodles, creating a balanced bowl that highlights texture and subtle flavor. Rooted in centuries of regional craft—from the famed Sanuki style of Kagawa to Kansai’s delicate broths—this dish is simple enough for weeknights yet soulful and satisfying.

Ingredients

• udon noodles — 12 oz (340 g), fresh or frozen
• dashi stock — 4 cups (960 ml)
• soy sauce — 3 tbsp
• mirin — 2 tbsp
• sugar — 1 tsp
• salt — 1/2 tsp, or to taste
• scallions — 2, thinly sliced
• toasted sesame seeds — 1 tsp (optional)

Equipment

• Medium saucepan for broth
• Large pot for boiling noodles
• Strainer
• Ladle and tongs or chopsticks
• Two deep serving bowls

Preparation

1. Slice the scallions thinly on the bias; keep the pale and green parts together for easy garnishing.
2. Measure the dashi stock, soy sauce, mirin, sugar, and salt so they’re ready to add to the pot without pausing.

How to Make Udon

1. Build the broth: In a medium saucepan, combine dashi stock, soy sauce, mirin, sugar, and salt. Bring just to a gentle simmer and let it quietly bubble for 5 minutes to meld flavors.
2. Cook the noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook until bouncy and tender, typically about 8 minutes (or follow package directions). Drain well.
3. Assemble: Divide the hot, drained udon noodles between warm bowls. Ladle the steaming broth over the top until the noodles are just submerged and the bowl is invitingly full.
4. Garnish and finish: Scatter the scallions over each bowl and finish with a pinch of toasted sesame seeds if you like.

Serving and Enjoyment

Serve immediately while everything is piping hot. For the best experience, slurp the noodles to aerate and cool each bite, alternating between noodles and sips of broth. Adjust saltiness at the table with a splash of extra seasoning if desired, and enjoy the contrast of springy noodles against a clean, soothing soup base.

Tips and Variations

• Texture first: If using frozen udon noodles, add them directly to boiling water; they usually cook quickly and retain an excellent chew.
• Broth clarity: Keep the broth at a low simmer rather than a vigorous boil to preserve a clean, refined taste from the dashi stock, soy sauce, and mirin.
• Customize the bowl: Add your favorite toppings such as a soft-cooked egg or crispy tempura on the side; pair gently so the base flavors from the dashi stock remain front and center.

Make-Ahead and Storage

The broth can be prepared in advance: simmer the dashi stock with soy sauce, mirin, sugar, and salt, cool, and refrigerate for up to 3 days. Cook the udon noodles just before serving to preserve their signature bounce.