How to make the BEST Udon Noodles Recipe – So Tasty!

In a large mixing bowl, combine 3 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon baking soda, whisking together until well combined and no lumps remain.

Create a well in the center of the dry ingredients and slowly pour in ¾ cup of water while mixing with chopsticks or a fork, gradually incorporating the flour from the sides.

Once the mixture becomes shaggy and most of the flour is incorporated, add the remaining water a little at a time until you have a rough, slightly sticky dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly springy to the touch.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes, which allows the gluten to relax and the flour to fully hydrate.

After the first rest, unwrap the dough and knead it again for 2-3 minutes, then wrap it back up and refrigerate for at least 2 hours or up to overnight, which develops flavor and makes the dough easier to work with.

Remove the dough from the refrigerator 15 minutes before you plan to cook to allow it to come to room temperature slightly.

On a well-floured surface, roll out the dough to about ¼-inch thickness, then fold it in half and roll again, repeating this process 3-4 times to develop more gluten and create the characteristic chewiness.

Final roll should be about ⅛-inch thick, and you can use a pasta machine if you have one—set it to the thinnest setting and pass the dough through several times.

Once rolled thin, dust generously with flour and fold the dough loosely into thirds lengthwise, creating a rectangle.

Using a sharp knife, cut the folded dough into ¼-inch wide strips, which will create long noodles when unfolded.

Gently unfold the noodles and dust them thoroughly with more flour to prevent sticking, then set aside on a parchment-lined baking sheet.

Bring a large pot of water (about 8 quarts) to a rolling boil, then carefully add the udon noodles, stirring gently to separate them.

Cook the noodles for 8-10 minutes, stirring occasionally, until they float to the surface and are tender but still slightly chewy.

While the noodles cook, prepare the broth by combining 6 cups dashi or vegetable broth, 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 2 teaspoons sesame oil in a separate pot over medium heat.

Bring the broth to a gentle simmer and let it warm through for about 5 minutes, tasting and adjusting seasonings as needed.

While the noodles and broth cook, bring a small pot of water to boil and carefully add the eggs, cooking for 6-7 minutes for soft-boiled eggs with slightly runny yolks.

When the eggs are done, transfer them to an ice bath to stop the cooking, then peel and slice them in half.

Drain the cooked udon noodles in a colander and rinse gently with cold water to remove excess starch and stop the cooking process.

Divide the drained noodles among four serving bowls and ladle the hot broth over them.

Top each bowl with a soft-boiled egg half, sliced green onions, nori seaweed strips, grated fresh ginger, and a sprinkle of ichimi togarashi if desired.

Serve immediately while the broth is piping hot, and enjoy with chopsticks and a spoon for sipping the broth.