Kake Udon — Japanese Udon Noodle Soup

Dashi is the foundational Japanese stock — most commonly made from kombu (kelp) and katsuobushi (bonito flakes) — that gives udon broth its savoury, umami depth. Since kake udon is so simple, the dashi really matters. You can make it fresh (it's quick), or use a good-quality instant dashi powder, which is widely used even in Japanese homes. For vegetarian dashi, use kombu and dried shiitake.

Udon are thick, white, chewy wheat noodles in a light, clear dashi-based broth — mild and comforting. Ramen are thinner wheat noodles (with alkaline kansui) in a richer, often meat- or miso-based broth. Soba are thin buckwheat noodles, served hot or cold. They're distinct noodle traditions; udon is the thick, bouncy, gentle one.

Kake udon broth (kakejiru), especially Kansai-style, uses light (usukuchi) soy sauce and relies on good dashi, giving a clear, pale, delicately savoury broth that lets the udon shine — quite different from the dark, soy-heavy broths of eastern Japan or from ramen. The point is subtlety: the broth should taste of dashi, lightly seasoned, not be dark and salty. Adjust soy and salt to taste.

All work. Frozen udon is excellent and very convenient — it cooks in a couple of minutes and has a great chewy texture, and many people consider it the best easy option. Fresh (vacuum-packed or just-made) udon is also lovely. Dried udon keeps well and just needs longer boiling. Whichever you use, cook them until tender and bouncy and serve right away.

Kake udon is the simple base, but it's a canvas: add crisp tempura (tempura udon), sweet fried tofu pouches (kitsune udon), a raw or soft egg (tsukimi udon), sliced fish cake (kamaboko), wilted greens, or grated ginger. A shake of shichimi togarashi adds gentle heat. Start with just spring onion to appreciate the broth, then build from there.