Wandercooks · by Wandercooks★ 5.0 (36)
Udon Noodle Soup
NUTRITION · PER SERVING10M COOK
CAL 21%·PRO 31%
CARBS 82G77% OF CAL
4G FIBER3G SUGAR74G OTHER
FAT 4G8% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Japanese udon noodle soup with a clean, light broth made from dashi, soy, and mirin. Ready in minutes, it's perfect as a quick lunch or light dinner.
mainjapanesesoupdairy freeveganvegetarian
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 packet udon noodles (frozen or homemade udon)
- 1 cup boiling water (250 ml / 8.45 fl oz)
- 1 tsp dashi powder (use kombu dashi for vegan/vegetarian version)
- 1 tsp soy sauce
- 1 tsp mirin
- 1 pinch salt
- 1 pinch sugar
- 1 stalk spring onion / green onion (finely sliced diagonally)
- 2 tsp bonito flakes / katsuobushi
- 1 pinch chilli flakes (shichimi togarashi)
At a glance
PER SERVING · TIME 10M
CAL 21%·PRO 31%
CARBS 82G77% OF CAL
4G FIBER3G SUGAR74G OTHER
FAT 4G8% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 823mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 18mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.