How to Make Classic Japanese Udon Broth – Easy & Authentic Recipe

The Secret to a Perfect Udon Soup

Udon, one of Japan’s most beloved noodle dishes, is all about the broth. A rich and umami-packed Japanese udon broth can transform a simple bowl of noodles into a comforting and flavorful meal. The key to making an authentic and flavorful Japanese udon soup lies in its classic dashi-based broth, a fundamental element of Japanese cooking made by infusing kombu (kelp) and katsuobushi (bonito flakes) to create a deeply umami-rich flavor. Today, I’ll show you how to make this simple yet essential Japanese udon broth using just a few key ingredients.

Since I’m from Kansai, the western region of Japan known for its lighter and more delicate seasoning, I prefer using usukuchi (light-colored) soy sauce for a delicate yet deep umami. The kombu & katsuobushi-based dashi I use is designed to enhance the rich aroma of bonito.

The best part? This recipe is easy to follow, even if you’re new to Japanese cooking. On a cold day, this comforting soup is perfect—it’s light, easy to drink, and will warm both your body and your heart.

For more details on Japanese broth preparation, check out my full guide here: Japanese Broth Guide.

Looking for more udon variations? Try these delicious recipes!
➡️ Creamy Sesame Soy Milk Udon
➡️ Japanese Curry Udon

Why This Udon Broth Works

• Balanced umami – The perfect blend of dashi, soy sauce, mirin, and sake enhances the natural flavor of the noodles.

• Simple ingredients – No need for complicated seasonings—just a few staples create a delicious broth.

• Versatile base – Use this broth for udon, tempura dipping sauce, or even light simmered dishes.

Classic Udon Broth Recipe

Ingredients (Serves 1-2)

• 1 cup dashi stock (250ml)

• 1 tablespoon soy sauce (15ml)

• 1 tablespoon mirin (15ml)

• 1 teaspoon sake (5ml)

Instructions

1. Prepare the Dashi Stock

Dashi is the foundation of this broth. If you don’t have dashi stock ready, here’s a quick way to make it:

For more details on Japanese broth preparation, check out my full guide here: Japanese Broth Guide.

2. Combine Ingredients

• Pour the dashi into a small pot and heat over medium heat.

• Add soy sauce, mirin, and sake, and stir gently.

• Bring to a boil for 1-2 minutes to ensure the alcohol in the mirin and sake fully evaporates, then reduce to a gentle simmer to blend the flavors.

3. Serve with Udon

• If you are making udon, cook the noodles according to package instructions. This Japanese udon soup pairs perfectly with thick and chewy noodles, enhancing the overall taste experience. If you’d like to make udon noodles from scratch, check out my guide here: Handmade Udon Noodles.

• Pour the hot broth over the noodles.

• Top with green onions, tempura flakes (tenkasu), shrimp tempura, and shiitake tempura for extra flavor. If you’d like to learn how to make perfect tempura, check out my tempura-making course here: Crispy Tempura & Miso Soup Class.

Best Toppings for Classic Udon Broth

Want to take your udon to the next level? Try these delicious toppings:

• Tempura – Adds a crispy texture and rich umami.

• Tenkasu (Tempura Flakes) – Crispy tempura bits that soak up the broth, adding an extra layer of umami and texture.

• Green Onions – Fresh and slightly spicy, a perfect contrast to the warm broth.

• Kamaboko (Fish Cake) – A classic udon topping with a chewy texture.

• Soft-Boiled Egg – The creamy yolk blends beautifully into the broth.

FAQ – Your Udon Broth Questions Answered

Can I make this broth in advance?

Yes! You can store it in the fridge for up to 3 days or freeze it for up to 1 month.

Can I make it vegetarian?

Absolutely! Use kombu and dried shiitake dashi instead of bonito-based dashi for a fully plant-based broth.

Share Your Udon Creations

Tried this recipe? I’d love to see your udon bowls! Tag me on Instagram at @yukijapanesecooking_class and use the hashtag #yukijapanesecookingclass so I can check out your delicious creations.

Happy cooking & enjoy your homemade Japanese udon broth!

For more details on Japanese broth preparation, check out my full guide here: Japanese Broth Guide.