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!
Vegan Adaptable
Mentsuyu is not vegan-friendly as it’s made from katsuobushi (bonito flakes). But you can easily substitute it with dried shiitake mushrooms. Click here for a vegan udon soup recipe.
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:
- Green onions (scallion, spring onion)
- Wakame Seaweed
- Kamaboko fish cake – A type of fish cake
- Onsen Tamago – A half-boiled egg. Place eggs in boiled water and leave for 15-20 minutes to cook slowly
- Agedama – Tempura bits or tempura flakes (Crunchy pieces of tempura batter)
- Spinach – Boil for 1 minute
- Tororo Kombu – Flakes of kombu seaweed
- Aburaage – Thin deep-fried tofu. Bake on both sides with a toaster to make it crispy
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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.
