Kake Udon (Simple Japanese Udon Noodle Soup)
Enjoy a comforting bowl of Kake Udon and delight in the harmony between its chewy udon noodles and flavorful dashi soup. Learn how to make this easy yet satisfying noodle dish!
Looking for easy udon recipes? Try my Tanuki Udon, Kitsune Udon, Zaru Udon!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Kake Udon Recipe:
How To Make Kake Udon: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare toppings.
Step 2
Cook udon noodles.
Step 3
Drain and quickly rinse under running cold water.
Step 4
Make udon soup.
Serve the noodles in a bowl, pour the soup, and finish with toppings. Once it’s served, please eat immediately. Otherwise, the udon noodles soak up the soup and become soggy. If you like a little spice, sprinkle with shichimi togarashi (Japanese spice mix) and enjoy!
Topping Variations
Kake udon is the most basic udon noodle soup, but the topping variations are limitless! Here are my favorite toppings you can try:
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I hope you enjoy this Kake Udon! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Kake Udon (Siimple Japanese Udon Noodle Soup)
Print Pin SaveEquipment
- 1 Medium saucepan 18 cm/7 inches
- 1 Strainer
Ingredients
- 2 packs Udon noodles, about 360g
- 600 ml Homeade mentsuyu
- 200 ml Water
- 1 inch Scallion, 2.5cm, chop
- 1 tbsp Dried wakame Seaweed, rehydrate and drain
Instructions
- Prepare toppings
- Cook udon noodles: Boil plenty of water (not in the ingredients list) in a medium saucepan, add udon noodles, and cook according to the package instructions. Stir the noodles with chopsticks to separate them while cooking.
- Drain the noodles: Drain using a strainer and quickly rinse under running cold water to remove the extra starch.
- Udon soup: Put mentsuyu and water in the same saucepan and warm it up.
- Serve: Serve the drained noodles in a bowl, pour the soup, and place the scallions and wakame on top.
Video
Notes
- If the udon soup is too salty, dilute it with water. If it’s too light, add more mentsuyu.
- Udon noodle cooking time – a couple of minutes for frozen ones. 10 minutes or more for fresh and dried ones.
- Try various toppings from the “Topping variations” section.
- If you use store-bought mentsuyu, follow the instruction on the package. How much water to add depends on the product.
Hi.
This time I would like to try it with an egg. However, I am not sure if I understand the following sentence correctly, because I boil a soft-boiled egg for about one and a half to two minutes.
“Onsen Tamago – A half-boiled egg. Place eggs in boiled water and leave for 15-20 minutes to cook slowly”.
Does this mean that after boiling the water, remove it from the stove with the egg inside? The question may sound strange, but I’ve just never encountered this before 😅
Thank you for letting me know! Sorry, that sentence wasn’t explained enough. I’ve revised the instructions as follows:
“Onsen Tamago – A Japanese-style soft-cooked egg. To make it, bring water to a boil in a pot, remove from the heat, add the eggs, cover, and let them sit for 15–20 minutes.”
Thank you Juri.
Have a nice day 🙂
You are welcome! Have a nice day too!