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Simple Udon
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5 from 4 votes

Classic Udon Recipe


Udon Broth

  • 2.5 Cups Water (625 ml)
  • 2-3 small pieces of Kelp (Dashima)
  • Small handful of Katsuobushi (Dried Bonito Flakes)
  • 2 Tablespoons Hontsuyu Soup Base Sauce
  • 1 teaspoon (!) Soy Sauce

Udon Toppings

  • 1 stalk Green Onion
  • 3-4 pieces Seasoned Tofu Pockets (Yubu in Korea, Inari in Japanese)
  • A pinch of Shichimi Spice Mixture (Optional) (Or use Korean gochugaru chili flakes)


Prep Ingredients

  • Dice a green onion stalk into fine pieces - set it aside.
  • Use your hands and squeeze the juice out of the seasoned tofu pockets - set it aside.

Make Soup Base

  • Place 2.5 cups (~625ml) of water into a pot. Then drop-in 2-3 kelp pieces. Along with a small handful of Katsuobushi flakes. Place it on a high heat and bring to a boil.
  • Once it is boiling, use a strainer and scoop-out all of the flakes and kelp pieces.
  • Then add in Hontsuyu Sauce (2 Tablespoons).
  • Followed by small amount of Soy Sauce (1 teaspoon!)
  • Then, place in your udon noodles. Let it boil for 2 minutes.
  • Turn off the heat. Garnish with diced green onions, seasoned tofu pockets and few shakes of shichimi (optional).
  • Bon Appetit!