easy udon noodles

This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes. Choose your favourite udon toppings such as spring onion, katsuoboshi (bonito flakes) and shichimo togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser. 

Udon Noodle Soup Recipe

udon noodles (frozen

water

tsp dashi powder (use kombu dashi for vegan/vegetarian version)

soy sauce

mirin

salt

sugar

spring onion / green onion (finely sliced diagonally)

tsp bonito flakes / katsuoboshi (katsuoboshi)

chilli flakes (shichimi togarashi)

Cook udon noodles according to packet directions, or recipe if you're making them by hand.

Place dashi, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.

Take cooked udon noodles and slide into the soup base.

Top with sliced spring onion, bonito and chilli flakes.

This Udon Noodle Soup Recipe is a classic Japanese dish packed with umami flavour and topped with our favourite bonito flakes and spring onion. With a dashi based soup base that is ready in minutes, this light dish is perfect as a lunch, dinner or appetiser with friends. 

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How to Make Japanese Udon Noodle Soup

Get ready to make these easy homemade udon noodles from scratch... with your feet! Only 4 ingredients stand between you and these fresh Japanese noodles, just waiting to be added to a big bowl of soup.

Homemade Udon Noodles from a Japanese Udon Master

flour flour flour

water (iced

cornstarch / cornflour

Water

Mix salt into the iced/cold water and stir until dissolved. Reserve 2 tbsp for later.

Place the flour in a large mixing bowl. Pour the salt water over the flour (except for the reserved amount). Using your finger tips in the shape of claws, mix the flour and salt water together until they bind into fluffy strips.

Knead

Add remaining 2 tbsp of salt water and knead with the thumbs and palms of your hands, gradually forming a rough ball shape.

Place the dough ball in a thick plastic bag and spread out using your feet. When it becomes approximately 20 cm / 8 inches wide, hop off and fold the dough over itself four times (like closing the lid of a cardboard box). Pop it back in the plastic, and spread again with your feet. Repeat this around 20 - 30 times (not a typo - this is how you get that perfect udon texture!).

Rest

Remove from plastic and fold up into clam shape. Press edges into centre of the ball removing as much air as possible. Place into a plastic airtight bag and cover with a tea towel. Rest in a warm place for 30 minutes.

Shape

Remove from plastic bag onto floured surface and press dough into a flat circle with the palms of your hands. Dust liberally with cornstarch and roll out using a rolling pin until 1 cm / ½ inch thick.

Roll

Cut the dough into 4 equal sections, and molding the dough into a rough rectangular shape, feed it through the pasta roller on Size 0. Do this twice, before moving up to Size 1 and folding through twice, and finally on Size 2.

Now feed the dough through the fettuccine cutter on the machine. Dust with a little extra cornstarch if necessary to keep the noodles from sticking together.

If cutting with pasta maker:

Roll the dough sheet around the rolling pin and continue to roll over itself, pressing forward four times to thin out the dough. Repeat this process rolling twice from top to bottom and then left to right. You want the dough to be around ½ cm / ¼ inch thick

Fold

Lay out the sheet of dough onto a cutting surface. Add plenty of cornflour and fold the dough in twice to a rough rectangular shape, like folding a letter.

Slice

Slice the dough into ½ cm / ¼ inch wide strips.

Separate

Unfold the noodles and gather in small sections into your hands and tap a few times against the cutting surface to remove excess cornflour. Gently pull apart each strip into separate noodles.

If cutting by hand:

Boil

Bring a large pot of water to boil. Pop in the udon noodles and cook for around 5 minutes until cooked through.

To cook the udon noodles:

https://www.youtube.com/watch?v=YfJ0m9PCPts

Get ready to make these easy homemade udon noodles from scratch... with your feet! Only 4 ingredients stand between you and these fresh Japanese noodles, just waiting to be added to a big bowl of soup.

To this day, this is one of our favourite travel memories in the mountains of Shikoku, Japan, where we learnt the fine art of making Japanese udon noodles with our feet. Yep. You read that right.

This is the easiest method for making homemade noodles from scratch. We love being able to make a batch at any time and either eat them fresh, or pop them straight in the freezer for future deliciousness.

RECIPE STEPS
00:00 - How to Make Homemade Udon Noodles
00:04 - Dissolve sea salt in water
00:13 - Pour all (except 2tbsp) into all purpose flour
00:18 - Mix with fingers, break up clumps
00:32 - Add remaining water, knead with palms
01:00 - Transfer dough to clean plastic bag, 
01:09 - Knead with feet at least 20 times
01:50 - Rest dough for 30 mins in a warm place
02:31 - Roll and cut into 4 portions
02:56 - Cut into strips with knife or pasta maker
03:19 - Cook udon in boiling water

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Homemade Udon Noodles From Scratch [Recipe From an Udon Master]

This quick udon noodle recipe is a life saver for when you're in a rush and need something on the table in under 10 minutes!

Shoyu Butter Udon

serving frozen udon noodles (250 grams)

mushrooms

vegetable of choice, optional (approx. 40 grams)*

scallion, sliced (12 grams)

vegan butter (13 grams)

soy sauce (15 milliliters)

garlic powder

salt and pepper

sesame seeds,

Place the udon to a microwave safe bowl and cover with a plate. Microwave for 1 minute (600W). Add the mushrooms and then microwave for another 1 1/2 minutes. Add remaining vegetables (if using), scallion whites, vegan butter, soy sauce, garlic powder, salt and pepper and microwave for another 1 minute.

Udon noodles should be warmed and cooked through. Mix everything together, garnish with remaining green parts of the scallions and sesame seeds. Serve and enjoy!

I was sceptical given the short cooking time, but this is so delicious! I used 200g udon instead, added an extra 20g mushrooms (used King oyster tops sliced) withbok choy. Ripper

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