How to Make Vegetarian Udon Soup - Mizkan Chef


Dashi Stock
Serves 5

160g dried shiitake mushrooms

80g kombu

2L water

Udon Soup
Serves 1

350ml vegan dashi

35g Honteri

30g soy sauce

3.5g salt


A versatile and authentic Japanese mirin-style sweet seasoning.

Read More


Dashi Stock

1. Leave kombu and dried shiitake mushroom in water to soak overnight in the fridge.

2. Cook (1) over low heat for 20-30 minutes. Remove the scam if it appears on the surface.

3. Strain the dashi through a fine-mesh sieve to a saucepan.

Udon Soup

1. Add 350ml dashi stock, 30g soy sauce, 35g Honteri and salt in a saucepan and heat over a medium heat. Turn off the heat before reaching the boiling point.


1. In a noodle bowl, add freshly cooked udon noodles followed by the soup. Place extra toppings, such as vegetable tempura, on top of the noodle as desired, and sprinkle with finely chopped spring onions to serve. For an added kick, add some Shichimi Togarashi chili powder.

Tonkotsu Ramen

Warming Tonkotsu ramen with aromatic pork, Honteri, ginger, chilli and garlic stock.


540 mins

View Recipe

Gindara Saikyo-Yaki

Marinated in a delicious Saikyo miso sauce, this delicate and flavoursome cod fillet will simply melt in the mouth.


30 mins

View Recipe

Goma Salad Dressing

Earthy and creamy with a soft nutty taste, this sesame dressing will enhance the natural flavours of any salad.


10 mins

View Recipe