Udon Noodle Soup

Udon noodle soup is a comforting Japanese dish featuring thick, chewy wheat noodles served in a savory broth, often with toppings like tempura, green onions, or sliced fish cake (kamaboko). The broth is typically a mild dashi base seasoned with soy sauce and mirin, creating a light yet flavorful soup. It's a staple in Japanese cuisine, enjoyed both in homes and restaurants across the country.

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🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the wheat noodles, with moderate protein if topped with ingredients like tempura or tofu, and generally low in fat unless fried toppings are added. It provides B vitamins from the wheat and minerals like iron and magnesium, with a typical serving ranging from 300 to 500 calories depending on broth richness and toppings.

Nutrition breakdown

Calories	280 kcal
Protein	12 g
Carbs	48 g
Fat	3 g
Fiber	2 g
Sugar	3 g
Sodium	900 mg
Potassium	350 mg
Sodium	900 mg
Calcium	40 mg
Iron	2.5 mg
Magnesium	25 mg
Phosphorus	120 mg
Vitamin B1 (Thiamin)	0.2 mg
Vitamin B2 (Riboflavin)	0.15 mg

Per 1 bowl (480 g) · estimated, varies by recipe

💡 What's interesting

Udon noodles are known for their distinctive thick, bouncy texture, which is achieved through a specific kneading and resting process that develops gluten, making them uniquely satisfying to chew. Nutritionally, the dashi broth often contains umami-rich ingredients like kombu seaweed and bonito flakes, which not only enhance flavor but also provide subtle minerals and amino acids.