Udon Noodle Soup

With the hearty toppings of pork and egg.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

1/2 bulb


a small amount


1 & 1/2 Tbsp

a dash

400 ml (13.5 fl. oz.)


  1. Chop large pieces of pork into bite-size. Slice the onion into 1 cm (0.4 in.) wide wedges.
  2. Quickly boil the komatsuna, remove the roots, then cut into 3 cm (1.2 in.) lengths.
  3. Heat the oil in a pot, quickly saute the onions from (1), add in (A) and bring to a boil.
  4. Add in the pork (1) while breaking apart, simmer over low heat for 3 to 4 minutes, then add in the udon noodles and allow to simmer for an additional minute or so. Add in (2) and bring to a quick boil once more.
  5. Scoop into dishes, and top with a peeled and halved boiled egg.

Cooking Basics

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.

Dashi - how to make from kombu

Ingredients (for 880 ml / 27 fl. oz. of dashi)

15 - 20 g (0.5 - 0.7 oz.)
1000 ml (33.8 fl. oz.)


Soak the kombu in water and let sit for 30 minutes, then heat over medium heat.  When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.


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