Udon noodle soup

Udon noodle soup is a Japanese dish built around thick wheat-flour noodles served in a savoury broth, typically made with dashi, soy sauce and mirin, often topped with ingredients such as fish cake, tempura or green onion. It is a staple of everyday Japanese cooking and is widely available in restaurants and as a prepared or semi-prepared product. Per 100 g, udon noodle soup provides 110 kcal, 5 g of protein, 2 g of fat, 19 g of carbohydrates and 1 g of dietary fibre. The dish is notably high in sodium at 580 mg per 100 g, which reflects the seasoned broth, and also contributes 130 mg of potassium and 20 mg of calcium. No glycemic index value is available for this preparation. It is compatible with dairy-free and pescatarian dietary patterns.

Diets

Macros · per 100 g