Udon Noodle Soup from Bonchon features thick, chewy udon noodles immersed in a savory, umami-rich broth, garnished with fresh green onions and tender slices of protein, delivering a comforting and flavorful meal with a satisfying texture.
Equipments
- Large pot
- Medium saucepan
- Strainer
- Ladle
- Chef's knife
- Cutting board
- Tongs
- Mixing bowl
- Soup bowls
- Chopsticks or soup spoons
Ingredients
- 8 oz (225g) dried or fresh udon noodles
- 6 cups (1.4L) dashi broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 4 oz (115g) protein (chicken, beef, tofu, or shrimp—sliced thin)
- 2 scallions (green onions), sliced
- 1 sheet nori (seaweed), sliced (optional)
- 1/2 cup baby spinach or bok choy (optional)
- Kamaboko (fish cake) slices (optional)
- Shichimi togarashi (Japanese chili powder, optional)
Ensure you select udon noodles that match your preferred texture, whether dried or fresh, as this will impact the chewiness of the soup. Dashi broth forms the umami-rich base, so using authentic dashi powder or making your own from kombu and bonito flakes enhances flavor depth. Thinly slicing your chosen protein--chicken, beef, tofu, or shrimp--ensures quick cooking and tenderness. Fresh green onions and optional ingredients like nori, spinach, or kamaboko add layers of freshness and umami complexity. When recreating the Udon Noodle Soup from Bonchon copycat menu, balancing soy sauce, mirin, and sake is key to capturing the authentic savory and slightly sweet taste.
Instructions
- Prepare dashi broth in large pot and bring to a simmer.
- Add soy sauce, mirin, sake, and sugar to broth; stir to combine.
- Slice protein and scallions on cutting board using chef’s knife.
- If using, prep nori, spinach or bok choy, and kamaboko.
- Cook udon noodles in medium saucepan according to package instructions.
- Strain and rinse noodles under cold water; set aside in mixing bowl.
- Add protein to simmering broth; cook until just done.
- Add greens (spinach or bok choy) if using; cook until wilted.
- Divide noodles among soup bowls.
- Ladle hot broth and protein over noodles.
- Garnish with scallions, nori, kamaboko, and shichimi togarashi as desired.
- Serve immediately with chopsticks or soup spoons.
Substitution
Udon Noodle Soup from Bonchon copycat menu showcases thick noodles simmered in a rich dashi broth with savory soy-based seasoning, topped with your choice of protein and fresh garnishes. If dashi broth is unavailable, you can substitute with a combination of chicken or vegetable stock mixed with a small amount of bonito flakes or miso paste to retain the umami flavor. Fresh udon noodles offer the best texture, but dried noodles work well when fresh is not accessible; adjust cooking times accordingly. When using tofu as your protein, press it firmly to remove excess moisture, ensuring it maintains texture rather than becoming mushy in the soup. To customize your bowl, feel free to incorporate baby spinach, bok choy, or nori for added nutrients and visual appeal.
Tips
Make sure to rinse the cooked udon noodles under cold water to remove excess starch and prevent them from sticking together, ensuring a clean, chewy texture in your soup. When adding protein to the simmering broth, cook it just until done to keep it tender and avoid toughness. Adjust the seasoning with soy sauce, mirin, sake, and sugar carefully to balance the umami-rich broth without overpowering the delicate flavors. For the freshest taste, add greens like spinach or bok choy at the very end, cooking them only until wilted to preserve their vibrant color and nutrients.
Nutritions
Udon Noodle Soup from Bonchon provides a balanced nutritional profile combining high-quality carbohydrates from udon noodles with lean protein options like chicken, beef, tofu, or shrimp, supporting your energy and muscle maintenance needs. The dashi broth contributes essential minerals and umami flavor while remaining low in calories and fat. Fresh vegetables such as green onions, spinach, or bok choy add fiber, vitamins A and C, and antioxidants, promoting digestive health and immune support. This comforting soup offers a satisfying texture and nutrient variety to keep your meal both hearty and wholesome.
Storage
Store leftover udon noodle soup in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep the noodles and broth separate if possible, as this helps preserve the chewy texture of Your udon noodles. Reheat gently on the stove or in a microwave until steaming hot, adding a splash of water or broth to loosen the soup if needed.
Variation or Alternatives
You can swap dashi broth with vegetable or chicken stock for a different base flavor while maintaining the soup's savory essence. Try using udon noodles fresh from an Asian market or substitute with thick rice noodles for a gluten-free option. For protein variations, thinly sliced pork belly or soft-boiled eggs also complement the umami-rich broth well. Adding a splash of toasted sesame oil before serving enhances aroma and adds depth to your bowl.
Allergies
Udon noodle soup may pose allergy risks due to common allergens such as soy sauce containing soy and wheat, and protein options like shrimp or fish cake containing shellfish or fish allergens. The dashi broth often includes ingredients like bonito flakes (fish) or kombu (seaweed), which can trigger reactions in sensitive individuals. Your preparation should consider these allergens to avoid adverse reactions.
Why this recipe?
Bonchon's Udon Noodle Soup offers a perfect harmony of thick, chewy udon noodles and a rich, savory broth infused with authentic Korean flavors. The dish is packed with fresh vegetables, tender proteins, and the restaurant's signature seasoning, creating a satisfying and wholesome meal experience. You will appreciate how the balanced textures and bold tastes make this soup both comforting and exciting. Trying to make a copycat version allows you to enjoy this flavorful, nutritious dish anytime with the added benefit of customizing ingredients to suit your preferences.