Homemade UDON noodles: 3 ingredients, easy kneading with the feet, soft and chewy texture.

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles offer a whole grain option, while spaghetti is often more accessible.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

tempura flakes

🥗Healthier: crispy chickpeas

💰Cheaper: fried onions

Crispy chickpeas provide a healthier crunch, while fried onions are more affordable.

mirin

🥗Healthier: rice vinegar

💰Cheaper: apple cider vinegar

Rice vinegar offers a similar tang, while apple cider vinegar is often cheaper.

Boil water in a large pot over high heat.

Add udon noodles and cook until tender, about 8-10 minutes.

Drain the noodles and rinse under cold water to stop cooking.

In a separate pot, heat dashi stock over medium heat until simmering.

Stir in soy sauce and mirin, adjusting to taste.

Add cooked udon noodles to the stock and heat through for 2-3 minutes.

Serve in bowls, garnished with sliced green onions and tempura flakes.

Add nori, wasabi, and sesame seeds on top as desired.

Include sliced mushrooms and tofu for added texture.

Top with a soft-boiled egg for richness.

Sprinkle with ginger for a fresh kick.

Cooking Techniques

Spice Level:

Allergens