Udon Soup
A satisfying Japanese side built around udon noodles, mirin and spinach — roughly 65 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Egg Fish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring the dashi to a simmer in a large pot, stir in the soy sauce, mirin and sugar, then add the sliced shiitake and let them soften in the broth for about 4 minutes.
- Blanch the spinach in the simmering broth for 30 seconds, lift it out, squeeze gently and set aside, then slice the scallions thinly and cut the nori into strips.
- Cook the udon in a separate pot of boiling water until tender, 2 minutes for fresh or frozen and 8 to 10 minutes for dried, then drain and divide among four deep bowls.
- Keep the broth at a steady gentle simmer and slip in the eggs one at a time, cover and poach for 3 to 4 minutes until the whites are fully set but the yolks still soft; do not crack raw eggs straight into the serving bowls, as the broth there will not stay hot enough to cook them safely.
- Ladle the hot seasoned broth and mushrooms over the noodles, then arrange a poached egg, the blanched spinach and a scattering of scallions on top.
- Finish with nori strips and a pinch of shichimi togarashi, and serve immediately while the broth is steaming.
You'll use: Large pot · Saucepan · Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Udon Soup
- Teriyaki Chicken Casserole Chicken
- Honey Teriyaki Salmon Seafood
- Katsu Chicken curry Chicken
- Chicken Karaage Chicken
Tips & common questions
How long does Udon Soup take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Udon Soup is an original Japanese recipe developed in-house by Consomee. Photo: Mixed Vegetables with Singapore Laksa Noodles Soup with Japanese Udon Noodles - Noodles Street 2025-10-15.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.