If you’re craving something warm, satisfying, and full of umami, look no further than seaweed and seafood udon soup. This Japanese-inspired noodle soup combines the richness of the sea with the chewy comfort of thick udon noodles. It’s a dish that feels nourishing, light yet filling, and packed with depth in every spoonful.
The base of the soup is a gently flavored dashi broth. Traditionally made from kombu (dried kelp) and bonito flakes, this broth is subtle but deeply savory. It’s the perfect canvas for fresh seafood and delicate seaweed to shine. The broth can be homemade or store-bought, and adding a splash of soy sauce and mirin brings the flavor to life with a balance of salty and sweet.
Seafood options are flexible, so you can use what’s fresh or available. Shrimp, scallops, mussels, and small chunks of white fish are all excellent choices. They cook quickly in the hot broth, releasing their natural juices and infusing the soup with even more flavor. Adding wakame seaweed is key here. It softens as it simmers, adding a silky texture and a mineral-rich taste that complements the seafood beautifully.
Udon noodles are thick, slightly chewy, and incredibly satisfying. Whether you use fresh, frozen, or vacuum-packed noodles, they should be cooked separately and added to the broth just before serving. This keeps them from becoming too soft and allows you to control the final texture.
To finish, garnish the soup with sliced green onions, a soft-boiled egg, a few drops of sesame oil, or even a sprinkle of togarashi (Japanese chili powder) for a hint of heat. The result is a comforting bowl of soup that brings together the sea’s best ingredients in a way that’s both simple and elegant.
Seaweed and seafood udon soup is a great weeknight dinner or a soothing meal for when you want something wholesome and quick. With just a few ingredients and 20 to 30 minutes, you can enjoy a flavorful bowl that warms you from the inside out.
Ingredients
- 250 g udon noodles
- 200 g assorted seafood squid, and mussels), such as shrimp
- 2 sheets dried seaweed
- 4 cups stock vegetable or fish
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- salt to taste
- Spring onions for garnish
Instructions
- In a large pot, bring water to a boil and cook the udon noodles according to the package instructions. Drain and set aside.
- In another pot, heat the sesame oil and sauté the garlic and onion until fragrant.
- Add the seafood and cook until they are slightly firm.
- Add the stock, soy sauce, mirin, and dried seaweed. Bring to a boil and let it simmer for about 10 minutes.
- Add the cooked udon noodles and let it simmer for another 5 minutes.
- Season with salt to taste.
- Serve hot, garnished with spring onions.
I messed up step 3—my seafood cooked too long and got chewy. The flavor still came through, but texture was off. Lower cook time helps!
The instructions were a bit confusing. What’s mirin? Will using just soy sauce work?
Seafood??? No way, I don’t eat fish! Gave it a try, but it’s not going to be a favorite.
I didn’t have mirin, so I used vinegar, and it still tasted good lol.
Glad you enjoyed it! Vinegar is a good substitute, who knew? 😂
I dunno about that. Isn’t vinegar too strong? I always thought mirin was sweet.
Wow. Seaweed in soup is underrated. The sesame oil and garlic/onion combo made my kitchen smell amazing. Will make again for sure.
Yum! Best meal ever! I added some extra shrimp though, family loved it!
Wow, extra shrimp sounds great! I’ll have to try that next time! 🦐
My kids loved this! Easy and fun to make. Will make again for sure!
That’s awesome to hear! It’s great when you can get the kids involved in cooking too! 😊
Took me too long to cook the noodles. Is udon even supposed to take that long?
This soup is a total game changer! So comforting and hearty! I doubled the seafood.
I made it for my family and they liked it, but my brother said the noodles were ‘a little too bouncy’ lol. I think I should simmer them less after adding.