Udon Noodle Soup

A Slurp-worthy Journey: Mastering the Art of Udon Noodle Soup

Calling all noodle lovers! Today, we embark on a delicious voyage to explore the comforting world of Udon Noodle Soup. This Japanese classic is more than just a meal; it’s a soul-warming experience perfect for chilly evenings or anytime you crave a comforting and flavorful dish.

Udon noodles are thick, wheat-based noodles with a unique chewy texture that sets them apart from their thinner ramen counterparts. They serve as the foundation for a diverse array of soups, each offering a unique flavor profile.

In this post, we’ll delve into a basic udon noodle soup recipe, perfect for beginners and seasoned cooks alike. We’ll explore substitution options, broth variations, and even touch upon traditional toppings to elevate your udon experience.

🎬 Watch How to Make This Recipe

Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!

Gathering Your Ingredients:

Here’s what you’ll need to create a delightful bowl of udon noodle soup:

  • Udon noodles: 3 packages (7 oz each), totaling 21 ounces
  • Green onions: 6, thinly sliced on a bias (diagonal)
  • Tofu: 1 package firm tofu, cut into cubes
  • Oils: 1 teaspoon toasted sesame oil and 1 ½ tablespoons canola oil
  • Seasonings: 2 tablespoons soy sauce, 2 teaspoons sugar, and 1 tablespoon rice vinegar
  • Broth: 4 cups of your preferred broth (chicken, beef, fish, mushroom, or vegetable)

Optional Toppings:

  • Melted American cheese
  • Poached egg

Bringing it all Together: Step-by-Step Guide

  1. Prep the noodles: Soak the udon noodles in warm water according to package instructions. This step helps separate the noodles and prevent them from sticking together during cooking.
  2. Brown the tofu: Heat the canola oil in a pan or wok. Once hot, add the toasted sesame oil and tofu cubes. Cook the tofu over medium heat, turning occasionally, until golden brown and crispy on all sides.
  3. Combine noodles and tofu: Add the soaked and drained udon noodles to the pan with the browned tofu. Toss gently to combine.
  4. Incorporate the aromatics: Throw in the sliced green onions and steam them for a couple of minutes, allowing their subtle fragrance to infuse the dish.
  5. Prepare the sauce: In a small bowl, whisk together the soy sauce, sugar, and rice vinegar until the sugar dissolves completely.
  6. Flavor the soup: Pour the prepared sauce over the noodle and tofu mixture in the pan. Stir gently to ensure everything is evenly coated.
  7. Broth time!: Add the 4 cups of your chosen broth to the pan. Bring the mixture to a gentle boil, allowing the flavors to meld.
  8. Season to perfection: Give the soup a taste and adjust the seasoning as needed. A pinch of salt might be necessary, depending on the sodium content of your broth and soy sauce.
  9. Serve and savor: Ladle the hot udon noodle soup into bowls. For an extra touch of comfort and richness, consider topping your creation with melted American cheese and a perfectly poached egg (optional).

Exploring Udon Noodle Soup Broth Options:

The beauty of udon noodle soup lies in its versatility. While the recipe above uses a simple vegetable broth, feel free to experiment with different broths to create unique flavor profiles:

  • Chicken broth: Adds a classic savory depth.
  • Beef broth: Creates a richer, more robust flavor.
  • Fish broth: Injects a light and slightly sweet seafood essence.
  • Mushroom broth: Offers a vegetarian option with earthy umami notes.

Beyond the Basics: Topping Adventures

While the udon noodle soup recipe presented here is a great foundation, don’t be afraid to get creative with toppings! Here are some ideas to inspire your culinary journey:

  • Vegetables: Sliced shiitake mushrooms, shredded carrots, or baby bok choy add textural and flavor variations.
  • Protein: Shredded cooked chicken, shrimp tempura, or a soft-boiled egg provide a protein boost.
  • Aromatics: A sprinkle of toasted sesame seeds, shichimi togarashi (Japanese seven-spice blend), or a drizzle of chili oil infuses additional layers of flavor.

Embrace the Slurp!

Udon noodle soup is a delightful exploration of textures and flavors. So, gather your ingredients, unleash your inner chef, and embark on a delicious journey into the world of udon. With a little practice, you’ll be slurping your way to noodle nirvana in no time!

More Soup Recipes

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This Udon Noodle Soup Recipe is an easy and comforting dish.

Udon Noodle Soup Recipe

Recipe by Jason Hill – CookingSessions.com
Learn how to make udon noodle soup! This udon noodle soup recipe is a hot and comforting dish you can enjoy year-round. It calls for udon noodles, green onions, firm tofu, fresh ginger, fresh garlic, soy sauce. Hope you enjoy it!
Serve topped with melted American cheese and a poached egg for an extra splurge, Roy Choi style!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Asian
Servings 4


  • 3 7 oz. packages of udon noodles (21 ounces)
  • 6 green onions cut on bias
  • 1 package firm tofu cut into cubes
  • 1 teaspoon toasted sesame oil
  • 1 1/2 tablespoons canola oil
  • 2 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon rice vinegar
  • 4 cups broth chicken, beef, fish, mushroom or vegetable


  • Soak prepared Udon noodles in warm water until they come apart.
  • Add canola oil to pan, followed by sesame oil. Add tofu pieces and cook until browned on all sides.
  • Add noodles to pan with browned tofu. Stir lightly. Add green onions. Steam a couple minutes.
  • Combine sugar, soy sauce, rice vinegar until sugar dissolves. Pour over the noodle mixture. Stir until combined.
  • Add 4 cups of vegetable or chicken broth to noodles. Bring to a boil. Taste for seasoning. Add a pinch of salt if needed.
  • Serve topped with melted American cheese and poached egg, if desired.
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Keyword Asian recipes, noodles, soup
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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