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Umami-Rich Shrimp Udon Soup: A Taste of Japan

A comforting bowl featuring plump shrimp and chewy udon in fragrant dashi broth.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Udon soup holds a special place in Japanese cuisine, a warm and inviting dish enjoyed year-round. This version elevates the classic with succulent shrimp, adding a touch of oceanic sweetness to the savory dashi broth. The key to a truly exceptional udon soup lies in the quality of the dashi and the perfect doneness of the udon noodles – aim for a slight chewiness that absorbs the flavorful broth.

  • •Deeply Savory Broth - The dashi, soy sauce, mirin, and sake create a complex umami flavor that's both comforting and satisfying.
  • •Perfectly Cooked Udon - The thick, chewy udon noodles provide a delightful textural contrast to the tender shrimp and vegetables.
  • •Quick and Easy Weeknight Meal - This soup comes together in under 30 minutes, making it perfect for busy weeknights.
  • •Vibrant and Colorful - The green onions and spinach add a pop of color and freshness to the rich broth.
  • •Protein-Packed Delight - The shrimp provides a healthy dose of protein, making this soup a complete and nourishing meal.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 12 oz Udon noodles (fresh or frozen) (or 4 individual packages)
  • 1 lb Shrimp (peeled and deveined) (medium size)
  • 6 cups Dashi stock (homemade or store-bought)
  • 3 tablespoons Soy sauce (low sodium preferred)
  • 2 tablespoons Mirin (sweet rice wine)
  • 1 tablespoon Sake (optional)
  • 4 Green onions (thinly sliced)
  • 4 oz Shiitake mushrooms (sliced)
  • 5 oz Spinach (fresh)
  • 1 teaspoon Sesame oil (optional, for garnish)

Step-by-Step Instructions

  1. 1

    Prepare the dashi broth by bringing it to a simmer in a large pot. Good dashi is the foundation of this soup, so taste and adjust seasoning if needed. The aroma should be subtly savory and slightly smoky.

    ~3 min

    Tip: If using powdered dashi, follow package instructions to reconstitute.
  2. 2

    Add the soy sauce, mirin, and sake (if using) to the simmering dashi broth. These ingredients add depth and sweetness to the soup. Stir gently to combine, ensuring that the flavors meld together evenly.

    ~2 min

    Tip: Adjust the soy sauce to your preference for saltiness.
  3. 3

    Add the sliced shiitake mushrooms to the broth and cook for 3-4 minutes, or until softened. The mushrooms will infuse the broth with their earthy flavor. Look for the mushrooms to become slightly translucent and tender.

    ~4 min

    Tip: Other mushrooms like enoki or maitake can be substituted.
  4. 4

    Add the shrimp to the broth and cook for 2-3 minutes, or until pink and cooked through. Do not overcook the shrimp, as they will become rubbery. Watch for the shrimp to curl up and turn a vibrant pink color.

    ~3 min

    Tip: Ensure the shrimp is fully submerged in the broth for even cooking.
  5. 5

    While the shrimp is cooking, prepare the udon noodles according to package directions. Typically, this involves boiling them in water until tender but still slightly chewy. Drain the noodles well to prevent the soup from becoming diluted.

    ~5 min

    Tip: If using frozen udon, thaw them slightly before cooking.
  6. 6

    Add the spinach to the broth and cook for about 1 minute, or until wilted. The spinach will add a fresh, green element to the soup. It should quickly soften and brighten in color.

    ~1 min

    Tip: Do not overcook the spinach, as it will become mushy.
  7. 7

    Divide the cooked udon noodles among four bowls. Make sure each bowl gets an equal portion for consistent enjoyment.

    ~1 min

    Tip: Warm the bowls before adding the noodles to keep the soup hot.
  8. 8

    Ladle the hot soup over the udon noodles in each bowl, ensuring that each bowl contains shrimp, mushrooms, and spinach. The aroma of the hot broth should be inviting and savory.

    ~1 min

    Tip: Be careful when ladling hot soup to avoid spills.
  9. 9

    Garnish each bowl with sliced green onions and a drizzle of sesame oil (if using). The green onions add a fresh, pungent flavor, while the sesame oil adds a nutty aroma and richness.

    ~1 min

    Tip: Use a high-quality sesame oil for the best flavor.
  10. 10

    Serve immediately and enjoy the comforting warmth and savory flavors of this delicious udon soup. The combination of chewy noodles, tender shrimp, and flavorful broth is sure to be a crowd-pleaser.

    0
    Tip: Offer a side of chili oil or shichimi togarashi for those who prefer a spicy kick.

How Do I Know It's Ready?

The shrimp should be pink and opaque, and the udon noodles should be tender but slightly chewy. The spinach should be wilted but still vibrant green.

Frequently Asked Questions

You can prepare the broth ahead of time and store it in the refrigerator for up to 2 days. Add the shrimp, spinach, and noodles just before serving.

Final Thoughts

I hope you enjoy making this Umami-Rich Shrimp Udon Soup: A Taste of Japan as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!