Contents
Udon is a thick, chewy Japanese noodle made from simple ingredients that offers a comforting and versatile dining experience. It adapts to all seasons—served hot in savory broths during cold weather, chilled with dipping sauce in summer, or stir-fried for a quick meal. Popular variations include kitsune, tempura, curry, and chikara udon. Its simple yet satisfying nature makes udon a beloved staple in Japanese cuisine.
Ingredients
- 200 g fresh or frozen udon noodles
- 4 cups dashi broth instant or homemade
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ½ cup tofu, cubed
- ½ cup mushrooms, sliced shiitake or button
- 2 scallions, thinly sliced
- fish cake (kamaboko), fried tofu (aburaage), or boiled egg for topping optional
Instructions
- Prepare the broth: In a pot, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat and stir until the sugar dissolves.
- Cook the noodles: Boil the udon noodles separately according to package instructions (usually 2-3 minutes for fresh or frozen). Drain and rinse briefly under cold water to improve texture.
- Assemble the soup: Divide the cooked noodles into serving bowls. Pour the hot broth over the noodles. Add tofu, mushrooms, and scallions on top. Add any optional toppings you like.
- Serve immediately: Enjoy hot, slurping loudly if you want—it’s part of the experience!
Notes
Udon: the noodle I didn’t expect to love (but totally do) 🍜
Let’s be honest—when most people think of Japanese noodles, they go straight to ramen. And I get it. Ramen is flashy: all those toppings, the rich broth, the vibe. But then I had udon… and everything changed. ✨ It happened randomly. I was wandering through Osaka on a rainy afternoon 🌧️, half-soaked and starving, and ducked into this tiny noodle shop that barely fit six people. The menu was all in Japanese, I had no clue what I ordered, but what came out was a bowl of hot broth with the thickest noodles I’d ever seen. I took one bite, and I was hooked. That was my udon moment. 😍
What even is udon? 🤔
Udon is a type of Japanese noodle that’s made with just three ingredients: flour, water, and salt. That’s it. No eggs, no mystery stuff. But somehow, those simple ingredients turn into something really satisfying. 🙌 The noodles are thick—like, seriously thick—and super chewy, but not in a rubbery way. They’ve got this bounce to them, and they hold onto sauces and broths like champs. Udon doesn’t try to impress you—it just does. 💪It’s not just a dish, it’s a year-round mood 🌞❄️
One of the coolest things about udon is how it changes with the seasons. I didn’t realize that at first, but the more I tried, the more I saw how flexible it is.- 🌧 Cold weather = hot udon in broth
On rainy or cold days, there’s nothing better than a bowl of steaming udon in dashi-based broth. Dashi, if you haven’t had it, is this light, savory stock made from seaweed and dried fish—it sounds weird but tastes amazing. Add some green onions, a slice of fish cake (kamaboko), maybe some fried tofu, and you’ve got the coziest meal ever. 🥢🔥 - ☀️ Hot weather = cold udon with dipping sauce
In the summer, everything changes. The noodles are chilled after cooking, and instead of swimming in broth, you dip them into a cold soy-based sauce. It’s refreshing, simple, and strangely addictive. I didn’t expect cold noodles to be this good—but they are. - 🍳 Yaki udon: stir-fried magic
Sometimes, you just want something fast and filling. Yaki udon is pan-fried with veggies, meat, or seafood, then tossed in a salty-savory sauce. I usually go with chicken and cabbage, maybe some carrots. It’s not fancy, but it hits the spot. Kind of like a Japanese stir-fry with better noodles. 🍗🥬 - 🍲 Hot pot + udon = yes
If you’re doing a Japanese-style hot pot (nabemono), udon is almost always part of it. You let the noodles simmer in the broth with mushrooms, greens, thin slices of beef or pork—and by the time you eat them, they’re soaked with flavor. Honestly, they’re the best part of the pot. 🍄🥩
A few variations I’ve tried (and recommend) 📝
There are so many types of udon dishes in Japan. Some are traditional, others are regional, and a few are just kind of wild (in a good way). Here are the ones I keep coming back to:- Kitsune udon – Comes with sweet fried tofu (aburaage) on top. It’s a little sweet, a little savory, and very comforting. Legend says fox spirits love it—which is just fun trivia, but also kind of cool. 🦊🍥
- Tempura udon – Think soft, slippery noodles with crunchy tempura on top. Shrimp tempura is the classic, but veggie versions are great too. The way the tempura slowly soaks into the broth is weirdly satisfying. 🍤✨
- Curry udon – Imagine thick noodles covered in Japanese curry—rich, slightly spicy, and kind of messy in the best way. You will need napkins. 🍛😅
- Chikara udon – “Chikara” means “power,” and this one features grilled mochi (yes, the rice cake!). It turns soft and stretchy in the broth. Sounds strange, tastes amazing. 💥🍡
Sounds delicious! I’ve always meant to try making udon at home. That recipe looks easy enough to start with.