Udon Noodle Soup (Kake Udon)

Classic Kake Udon (pronounced kah-keh) is a simple, comforting Japanese dish made of thick, chewy udon noodles served in a warm, savory broth made from dashi, soy sauce, and mirin. The minimalist dish is typically garnished with toppings like sliced green onions, shichimi togarashi (seven-spice powder), or kamaboko (fish cake).

Growing up in a Japanese household, kake udon was probably the noodle dish I would make for myself the most frequently. The simplicity of the dish, combined with the comforting warmth of the broth, made it the perfect go-to meal when I was craving something quick and satisfying. The ingredients were always readily available in our kitchen, and I could easily throw it together in a short amount of time. The thick, chewy udon noodles paired with the savory dashi-based broth felt like home in a bowl.

It was also a dish that could be easily customized to suit whatever I had on hand. Sometimes, I would add a soft-boiled egg or a few pieces of tempura if I was feeling indulgent. Other times, I’d keep it simple with just some green onions and maybe a dash of shichimi togarashi for a little extra spice. No matter how I prepared it, kake udon was always a comforting, familiar dish that reminded me of the warmth of my family’s kitchen and the joy of enjoying a bowl of homemade noodles.

Despite its simplicity, kake udon is beloved for its clean, pure flavors and remains a classic comfort food in Japan, adaptable with various toppings or enjoyed as is. Whether served at a casual restaurant or made at home, it’s a quintessential Japanese noodle soup.

How to Make Dashi: Japanese Cooking Stock

There are three main ways to make dashi, each with its own advantages in terms of flavor, ease, and time. I ordered them from most complex to simplest:

1. Dashi from Scratch: Traditional dashi, made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes), is considered the best method. Soak the kombu in water, heat just below boiling, and add katsuobushi. This method is ideal for dishes with the purest flavor.
2. Dashi Packets: Dashi packets, resembling tea bags, contain dried kombu, katsuobushi, and sometimes shiitake mushrooms or dried sardines. Just simmer the packet in water for a few minutes for a quick and flavorful broth. Buy dashi packets here from one of my most recommended dashi brands, Kayanoya.
3. Instant Dashi (Hondashi): Instant dashi, often called hondashi, is a granulated or powdered form of dashi. Just a spoonful dissolved in hot water creates a quick and flavorful stock. This option is convenient and ideal for busy days. Buy hondashi here.

What is Udon?

Udon is a popular type of Japanese noodle made from wheat flour, water, and salt, resulting in a thick, chewy texture that’s perfect for soups and stir-fries. Udon noodles are a staple in Japanese cuisine, loved for their versatility and comforting qualities, making them a go-to ingredient in many Asian households.

In grocery stores, udon noodles can typically be found in the international or Asian foods aisle. Fresh udon is often found in the refrigerated section, sometimes near the tofu or other Japanese ingredients. Dried udon noodles, which can be stored for longer periods, may be found in the same aisle or in the dried noodle section. I do not recommend using dried udon noodles for this dish, however, as they have a different texture when cooked.

For more authentic options, Asian grocery stores like H Mart, Mitsuwa Marketplace, or local Japanese markets offer a wide variety of udon. Online retailers, such as Amazon and specialty Japanese ingredient sites, also provide a range of udon noodles for easy delivery.

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