The Most Delicious Udon Recipe Ever!

Here is The Most Delicious Udon Recipe that everyone can try at Home. Udon is a type of thick, wheat-based noodle that originated in Japan. It is a popular dish in Japanese cuisine and is known for its chewy texture and ability to absorb flavors from the broth it is cooked in. Udon noodles are typically served in a hot soup or can also be enjoyed in chilled dishes.

The noodles themselves are made from wheat flour, water, and sometimes salt. They have a distinct thickness and are often cylindrical or flattened in shape. Udon noodles are available in both dried and fresh forms. Dried udon noodles require boiling to cook, while fresh udon noodles have a shorter cooking time and just need to be briefly simmered.

Udon noodles are commonly served in a flavorful broth known as dashi, which is a traditional Japanese soup stock made from ingredients like kombu (dried kelp) and bonito flakes (dried and smoked skipjack tuna). The dashi broth provides a savory and umami-rich base for the udon noodles.

The flavor of the udon soup can be enhanced with various seasonings such as soy sauce, mirin (sweet rice wine), and sugar. These ingredients add depth and balance to the broth, creating a delicious combination of flavors.

In addition to the broth.

Udon dishes often include toppings and ingredients that add texture and additional flavors. Common toppings include sliced green onions, tempura (battered and deep-fried seafood or vegetables), kamaboko (a type of fish cake), and nori (dried seaweed). Other ingredients like thinly sliced meat, tofu, mushrooms, and vegetables can be added to create a more substantial and satisfying meal.

Udon can be enjoyed as a comforting and nourishing soup on its own, or it can be served as part of a larger meal with various side dishes. It is a versatile dish that can be adapted to personal preferences and dietary choices. For those who prefer a lighter option, chilled udon salads or stir-fried udon dishes are also popular choices. So, here’s a recipe for Udon, a delicious and popular Japanese noodle dish:


  • 8 ounces (225 grams) of dried or fresh udon noodles
  • 4 cups (960 ml) of dashi (Japanese soup stock)
  • 1/4 cup (60 ml) of soy sauce
  • 2 tablespoons of lemon juice
  • 1 tablespoon of sugar
  • 1 cup (150 grams) of sliced chicken, beef, or tofu (optional)
  • 1 cup (150 grams) of sliced vegetables (such as carrots, mushrooms, and green onions)
  • 2 large eggs, beaten
  • Nori seaweed, sliced (for garnish, optional)


  1. Firstly, cook the udon noodles according to the package instructions. If using dried noodles, boil them in a pot of water until tender. If using fresh noodles, cook them in boiling water for a shorter time, usually just a few minutes. Drain and rinse the noodles with cold water to remove excess starch. Set aside.
  2. In a separate pot, bring the dashi to a simmer over medium heat. Dashi is a traditional Japanese soup stock made from ingredients like dried kombu (kelp) and bonito flakes. It can be found in powdered or liquid form in many Asian grocery stores, or you can make it from scratch.
  3. Then, add the soy sauce, mirin, and sugar to the dashi, and stir until the sugar is dissolved. Adjust the seasoning to taste, adding more soy sauce or mirin if desired.
  4. If using meat or tofu, add it to the simmering broth and cook until cooked through. If using sliced vegetables, add them as well and cook until tender.
  5. Then, divide the cooked udon noodles into serving bowls. Ladle the hot broth and ingredients over the noodles.
  6. In a separate small bowl, beat the eggs. Slowly pour the beaten eggs into the simmering broth while gently stirring the broth with chopsticks or a fork. This will create thin ribbons of cooked egg in the soup.
  7. Once the eggs are cooked, remove the pot from the heat. Then, garnish the udon soup with sliced nori seaweed, if desired.
  1. Finally, serve the udon soup hot, and enjoy!

Udon is a versatile dish, and you can customize it by adding different toppings and ingredients according to your preference. Some popular additions include tempura, sliced kamaboko (fish cake), or grated ginger. Feel free to experiment and make it your own!


  • This recipe serves approximately 2-3 people. Adjust the quantities accordingly if you need to make more or less.

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