Udon Noodle Soup
A warm, savory bowl that balances a clean dashi broth with tender udon, silky egg, and crisp greens—comforting yet bright with umami depth. Quick to assemble for a weeknight but layered enough to reward a cook who pays attention to timing and texture.
14 oz fresh udon noodles, room temperature if refrigerated
2 tbsp dashi granules
6 cup water
3 tbsp light soy sauce
2 tbsp mirin
1 tbsp sake
1 tsp sugar
1 tsp sesame oil
1 cup shiitake mushrooms, sliced if using fresh, rehydrated and sliced if dried
8 oz baby bok choy, halved lengthwise if large
3 stalk green onions, thinly sliced on a bias
1 clove garlic, thinly sliced
1 tsp ginger, finely grated
2 soft-boiled eggs, soft-boiled (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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