Udon Noodle Soup (Kake Udon)

With simple, pared-back flavors, kake udon (udon noodle soup) tastes like the stillness of an early spring day: calm and soothing. This version from Namiko Hirasawa Chen, creator of the website Just One Cookbook, pairs an extra-easy broth with the undeniable star: chewy, bouncy homemade noodles. You can use dried udon noodles for this soup recipe, but making your own with this riotous foot-stepping technique—which makes the wheat flour dough softer and more pliable—is so much more fun. Be sure to rinse the cooked udon noodles under cold water to wash away excess starch and help them retain their bounce.

If you expended all your effort making these Japanese noodles from scratch, rest easy knowing the broth comes together in a snap. While making your own dashi is not particularly difficult (all you’ll need is kombu and bonito flakes), dashi powder—which you can find at most East Asian markets or online—makes the endeavor even easier. Since the umami-charged soup base speeds things up, most of the prep time here is devoted to the homemade udon.

A tangle of green onions and a dot of fiery shichimi togarashi are more than enough garnish, but Chen recommends halved cherry tomatoes, strips of cucumber, a soft-boiled egg, or a small dollop of yuzu kosho, should you want more options. Serve alongside steamed bok choy, sautéed shiitake mushrooms, and tempura veggies for a full Japanese dinner.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.