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Udon in Broth

Super easy and relaxing noodle soup.

Prep Time

5 min

Cooking Time

25 min





  • Udon, 16 oz

  • 4-5 cups water

  • Kombu, 3-4 inches long soaked

  • 2-3 tbsp shoyu or tamari

  • 1/4 cup of scallion for garnish

  • 2 to 3 quarts of water, for cooking udon


  1. Place 2 to 3 quarts of water in a pot and bring it to a boil.

  2. Add udon and cook for 8-10 minutes until done.

  3. Place in strainer and rinse under cold water.

  4. Place the kombu and water in the pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer 10 minutes.

  5. Add shoyu or tamari and simmer for another 5 minutes.

  6. Place udon in serving bowls and pour the hot broth over them.

  7. Garnish with freshly cut scallions.

  • For variety, sustitute udon with soba or somen.

  • If desired, cook thinly sliced fresh mushrooms in the broth.


Michio and Aveline Kushi

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