Japanese Soy Sauce Udon Noodles in 5 minutes
Japanese Soy Sauce Udon Noodles in 5 minutes is a easy Japanese recipe that serves 2. 350 calories per serving. Recipe by Genius Eats on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $2.92 total, $1.46 per serving
Ingredients
- 200 g Udon Noodles (fresh preferred; can use dried if fresh unavailable)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 2 cups Dashi Stock (instant dashi powder dissolved in water)
- 1 tbsp Mirin (sweet rice wine)
- 1 tsp Granulated Sugar (balances the saltiness)
- 2 stalks Green Onions (thinly sliced for garnish)
- 1 tsp Sesame Oil (toasted sesame oil for aroma)
- 1 tbsp Bonito Flakes (Katsuobushi) (optional garnish for extra umami)
Instructions
Prepare the broth
In the large pot combine 2 cups water, dashi powder (per package instructions), soy sauce, mirin, and sugar. Stir and bring to a gentle simmer.
Time: PT3M
Temperature: medium heat
Heat water for noodles
While the broth simmers, fill a second pot with water, bring to a rolling boil.
Time: PT2M
Temperature: high heat
Cook the udon
Add the udon noodles to the boiling water and cook for 2–3 minutes, just until heated through but still firm.
Time: PT3M
Temperature: high heat
Drain and rinse
Drain the noodles in the strainer and rinse quickly under cold running water to stop cooking.
Time: PT1M
Assemble the bowls
Divide the noodles between two bowls. Ladle the hot broth over the noodles, ensuring they are fully submerged.
Time: PT1M
Temperature: hot
Garnish and serve
Top each bowl with sliced green onions, a drizzle of sesame oil, and sprinkle bonito flakes (if using). Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 60g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Contains gluten, Contains soy, Not vegan (due to dashi/bonito)
Allergens: Wheat, Soy, Fish
Ingredient Substitutions
- Instead of Udon Noodles: Soba Noodles, Ramen Noodles
- Instead of Soy Sauce: Tamari
- Instead of Dashi Stock: Vegetable broth
- Instead of Mirin: Sake plus a pinch of sugar
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Green Onions: Chives
- Instead of Sesame Oil: Vegetable oil (less flavor)
- Instead of Bonito Flakes (Katsuobushi): Dried shiitake powder
Equipment Needed
- Large Pot
- Strainer
- Ladle (optional)
- Chopsticks (optional)
- Bowl
Critical Steps — Do Not Skip
- Cooking udon noodles just until heated through to maintain chewiness
- Seasoning the broth correctly – balance of soy sauce, mirin, and dashi
- Pouring hot broth over noodles to keep the dish warm
Chef Tips from the Video
- Use fresh udon for the best chewy texture; if using dried, rinse after cooking
- A tiny drizzle of toasted sesame oil adds depth without making the dish oily
- For extra umami, finish with a few drops of soy sauce or a sprinkle of dried seaweed.
Troubleshooting
Noodles are too soft or mushy
Reduce cooking time by 30 seconds and rinse immediately with cold water.
Broth is too salty
Add a splash of water or a pinch more sugar to balance the flavor.
Storage
Refrigerator: Store broth and cooked noodles separately in airtight containers for up to 2 days. Reheat broth and briefly warm noodles before serving.
Freezer: Not recommended for fresh udon noodles; broth can be frozen for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dashi‑based broth a day ahead and store in the refrigerator; reheat before serving
- Pre‑slice green onions and store in a small container for quick garnish
Frequently Asked Questions
What is the cultural significance and history of Japanese Soy Sauce Udon in Japanese cuisine?
Soy sauce udon, known as shoyu udon, is a classic comfort food in Japan, especially popular in the Kanto region. It evolved from simple noodle soups that used readily available pantry staples like soy sauce and dashi, making it a quick meal for busy households.
What are the traditional regional variations of shoyu udon in Japan?
In Tokyo and surrounding Kanto areas, shoyu udon is served in a clear soy‑based broth. In Kansai, the broth may be slightly sweeter and sometimes includes a dash of sake. Some regions add toppings like tempura or kamaboko for extra texture.
How is Japanese Soy Sauce Udon traditionally served in Japan?
It is typically served hot in a shallow bowl, topped with sliced green onions, a drizzle of sesame oil, and optional bonito flakes or nori. It is eaten with chopsticks for the noodles and a spoon for the broth.
During what occasions or celebrations is Japanese Soy Sauce Udon commonly enjoyed in Japanese culture?
Shoyu udon is a everyday comfort dish rather than a celebratory food, but it is often enjoyed during rainy days, after school, or as a quick lunch for workers. It also appears in school lunch menus across Japan.
What other Japanese dishes pair well with Japanese Soy Sauce Udon?
It pairs nicely with tempura (shrimp or vegetable), a side of pickled ginger (beni shoga), or a simple salad of cucumber with rice vinegar. A cup of green tea or a light miso soup complements the meal.
What are the authentic traditional ingredients for Japanese Soy Sauce Udon versus acceptable substitutes?
Authentic ingredients include fresh udon noodles, dashi stock made from kombu and bonito flakes, soy sauce, mirin, and a touch of sugar. Substitutes can be dried udon, instant dashi powder, tamari for soy sauce, and a mix of sake plus sugar for mirin.
What are the most common mistakes to avoid when making Japanese Soy Sauce Udon?
Common errors include overcooking the udon, which makes it mushy, and using too much soy sauce, resulting in an overly salty broth. Also, pouring cold broth over the noodles will cool the dish quickly.
Why does this Japanese Soy Sauce Udon recipe use mirin instead of plain sugar for sweetness?
Mirin adds a subtle depth of flavor and a gentle sheen to the broth that plain sugar cannot provide. It balances the saltiness of soy sauce while contributing a mild fruity note typical of traditional Japanese soups.
Can I make Japanese Soy Sauce Udon ahead of time and how should I store it?
Yes, you can prepare the broth a day ahead and keep it refrigerated. Store cooked noodles separately and reheat both components before serving. Avoid storing the assembled bowl for more than 2 days to maintain texture.
What does the YouTube channel Genius Eats specialize in?
The YouTube channel Genius Eats focuses on quick, approachable recipes from around the world, emphasizing minimal ingredients and short cooking times for home cooks who want tasty meals without complex techniques.
How does the YouTube channel Genius Eats' approach to Japanese cooking differ from other Japanese cooking channels?
Genius Eats highlights ultra‑fast, pantry‑friendly Japanese dishes like this 5‑minute soy sauce udon, whereas many traditional Japanese channels often showcase more elaborate techniques and longer preparation times. The focus is on accessibility and speed.
Last updated: August 29, 2026
