This is my family’s very basic soup for Udon Noodles. In the region in Japan where I am from, ’Usukuchi’ Soy Sauce, that is a lighter coloured and saltier soy sauce, is commonly used to make Udon Soup. Good Dashi Stock is essential, but I often use Dashi Powder as it is the most convenient way to make Dashi Stock, and often there is no alternative in Melbourne where I live.


1 Serving


300ml Dashi Stock *OR 300ml Water & 3/4 teaspoon Dashi Powder
*Note: It’s a good idea to use a mix of some different types Dashi Powder, Kombu (Kelp), Katsuo (Bonito) OR Iriko (Niboshi), etc.
1/4 teaspoon Salt
1 tablespoon Sake (Rice Wine)
1/2 tablespoon Soy Sauce *’Usukuchi’ light colour soy sauce is ideal
1/2 tablespoon Mirin

  1. Place all ingredients in a saucepan and bring to the boil. *Note: ‘Usukuchi’ Soy Sauce is saltier than ordinary Soy Sauce. If you use the ordinary Soy Sauce, you might need to add extra Salt.
  2. *Note: For the above photo, I used ordinary Soy Sauce, so that the soup looks darker.