15 Toppings for Udon You Must Try

As a lover of udon, I have always believed that the toppings can make or break a bowl of this delicious Japanese noodle dish.

So, imagine diving into a steaming bowl of udon that is not only filled with chewy noodles, but also adorned with an assortment of mouthwatering toppings. It’s like a symphony of flavors, each one adding its own unique note to create a harmonious and satisfying experience.

From tempura to soft-boiled eggs, join me as we explore 15 must-try toppings for udon.



You must try the tempura, it’s a delicious topping for your udon.

Tempura is a traditional Japanese dish made of battered and deep-fried seafood or vegetables. It adds a crispy and flavorful element to the udon noodles.

When I take my first bite of tempura, I am instantly greeted by a satisfying crunch that gives way to a tender and succulent filling. The light batter creates a delicate coating that enhances the natural flavors of the ingredients.

Whether it’s shrimp, fish, or vegetables like sweet potato or eggplant, tempura adds a delightful contrast of textures and tastes to the udon.

The combination of the soft noodles and the crispy tempura creates a harmonious balance that will leave you craving for more.

Negi (Green Onion)

One of the must-try toppings for udon is negi, which refers to green onion. I absolutely love adding negi to my udon because it brings a fresh and vibrant flavor to the dish.

The green onions provide a subtle onion flavor that perfectly complements the rich broth and chewy noodles. When I take a bite of udon with negi, the crunchy texture of the green onion adds a delightful contrast to the soft noodles.

It also adds a pop of color to the dish, making it even more visually appealing. Whether it’s thinly sliced and sprinkled on top or cooked into the broth, negi is a topping that elevates the overall taste and experience of udon.

Kamaboko (Fish Cake)

Kamaboko, a type of fish cake, adds a unique and savory flavor to udon. I love how it complements the rich broth and chewy noodles.

The Kamaboko is made from pureed fish and other ingredients, then steamed until firm. It has a smooth and slightly sweet taste that pairs perfectly with the umami flavors of the udon.

The texture is soft and springy, adding a delightful contrast to the noodles. When sliced into thin rounds or decorative shapes, it also adds visual appeal to the dish.

Whether enjoyed as a topping or mixed in with the udon, Kamaboko adds a burst of flavor that takes the dish to a whole new level.

Soft-Boiled Egg

To enhance your udon experience, don’t forget to add a soft-boiled egg with its creamy yolk that beautifully complements the savory flavors of the broth and chewy noodles.

When I indulge in a steaming bowl of udon, I love the way the velvety yolk blends with the rich broth, creating a luscious and satisfying bite. The soft-boiled egg adds an extra layer of richness and depth to the already savory flavors of the dish.

As I break into the egg with my chopsticks, the yolk oozes out, coating the noodles and adding a luxurious creaminess to every mouthful. It’s a simple addition that elevates the udon experience to a whole new level.

So next time you enjoy a bowl of udon, don’t forget to include a soft-boiled egg for that extra touch of indulgence.

Katsuobushi (Dried Bonito Flakes)

Adding katsuobushi, the dried bonito flakes, to your udon broth infuses it with a smoky and umami flavor that takes the dish to a whole new level. As a lover of udon, I can confidently say that katsuobushi is a game-changer.

When these thin, paper-like flakes hit the hot broth, they release a deep, rich aroma that instantly awakens your taste buds. The smokiness adds a unique dimension to the already comforting bowl of udon, making it even more satisfying.

And let’s not forget about the umami flavor that katsuobushi brings. It’s like a burst of savory goodness that enhances every spoonful.

The combination of the soft noodles, flavorful broth, and the delightful crunch of katsuobushi creates a truly memorable udon experience. Trust me, once you try it, you won’t want to have udon without katsuobushi ever again.

Wakame (seaweed)

When wakame, the seaweed, is added to the udon broth, it brings a delicate and briny flavor that complements the other ingredients perfectly.

I love how the wakame adds a subtle oceanic taste to the broth, enhancing the overall umami experience.

The texture of the seaweed is also wonderful – soft, tender, and slightly chewy.

As I take a spoonful of udon with wakame, I can’t help but appreciate the burst of freshness it brings to each bite.

The vibrant green color of the seaweed adds visual appeal to the dish as well.

It’s incredible how such a simple ingredient can elevate the flavors of a bowl of udon.

For me, wakame is a must-have topping that adds depth and complexity to this beloved Japanese noodle soup.


Kimchi, with its spicy and tangy flavors, is a versatile condiment that can be enjoyed on its own or added to various dishes for an extra kick. I absolutely love kimchi and its ability to elevate any meal.

Whether I’m having a simple bowl of rice or a hearty plate of noodles, adding kimchi instantly brings a burst of flavor. The combination of heat and acidity adds a unique depth to the dish that keeps me coming back for more.

Sometimes, I even eat kimchi straight out of the jar as a quick and delicious snack. It’s amazing how such a simple ingredient can transform a meal into something truly extraordinary.


After trying the tangy and spicy kimchi topping for my udon, I was curious to explore other options.

Tofu seemed like a healthy and versatile choice, so I decided to give it a go. The soft and silky texture of tofu complemented the chewy noodles perfectly.

I opted for the firm tofu variety, which held its shape well in the hot broth. As I took a bite, the tofu soaked up the flavorful broth, creating a delightful burst of taste in my mouth. It added a subtle creaminess to the udon, balancing out the bold flavors of the broth and other toppings.

Tofu also provided a good source of protein, making my udon a more satisfying and nutritious meal.

I highly recommend trying tofu as a topping for your udon!


I’m really enjoying the earthy and meaty flavor that mushrooms add to my udon. They bring a depth of flavor that complements the hearty broth and chewy noodles perfectly.

Whether it’s shiitake, enoki, or oyster mushrooms, each variety adds its own unique taste to the dish. I love how the mushrooms soak up the savory broth, becoming tender and bursting with flavor with every bite. It’s like a symphony of earthiness and umami in my mouth.

The mushrooms also provide a nice contrast in texture, adding a slight chewiness that enhances the overall eating experience. They are definitely a must-try topping for any udon lover looking to elevate their bowl to the next level.

Nori (Dried Seaweed)

After exploring the delicious world of mushrooms, let’s dive into another amazing topping for udon: nori, also known as dried seaweed.

I have to admit, I was a bit skeptical at first, but once I tried it, I was hooked. Nori adds a unique flavor and texture to the udon, making it even more enjoyable.

The salty and slightly sweet taste of the seaweed perfectly complements the savory broth and chewy noodles. Not to mention, the crispiness of the nori sheets adds a delightful crunch to each bite.

Whether you tear it into smaller pieces or leave it whole, nori is definitely a must-try topping for udon. Trust me, you won’t be disappointed.

Sesame Seeds

Sesame seeds add a nutty flavor and a subtle crunch to the udon noodles. I love sprinkling them on top of my piping hot bowl of udon. They bring a delightful texture to each bite, making the dish even more enjoyable.

The tiny seeds are packed with flavor and provide a nice contrast to the soft noodles. When toasted, they release a rich aroma that instantly awakens my taste buds. The combination of the sesame seeds and the udon broth creates a harmonious balance of flavors that is simply irresistible.

Not only do they enhance the taste, but sesame seeds also offer a range of health benefits, such as being a good source of protein and healthy fats. So, go ahead and give your udon a sprinkle of sesame seeds for a delicious and nutritious meal.

Chashu (Braised Pork)

The chashu in udon is tender and flavorful, adding a savory element to the dish. I absolutely love the way it melts in my mouth with each bite.

The pork is braised to perfection, allowing the flavors to penetrate deep into the meat. The marinade consists of soy sauce, mirin, garlic, and ginger, creating a rich and aromatic taste.

The chashu is thinly sliced and placed on top of the udon noodles, enhancing the overall texture and taste. It adds a touch of indulgence to the dish, making it a perfect comfort food option.

The combination of the tender pork and the chewy udon noodles is simply irresistible. Chashu is definitely a must-try topping for udon lovers!


If you’re craving seafood, don’t forget to try the succulent shrimp in your udon dish. The tender and flavorful shrimp adds a delightful twist to the traditional udon experience.

When I first tried shrimp in my udon, I was blown away by the combination of flavors. The juicy shrimp perfectly complemented the chewy udon noodles, creating a harmonious balance. Each bite was a burst of freshness and oceanic goodness.

The shrimp added a touch of sweetness and a hint of brininess to the dish, elevating it to a whole new level. Whether grilled, steamed, or sautéed, the shrimp brings a unique and satisfying element to the udon, making it a must-try topping for seafood lovers.

Miso Paste

Don’t forget to add a spoonful of miso paste to your udon dish for an extra burst of umami flavor. Miso paste is a staple in Japanese cuisine and it adds a unique depth of flavor to any dish.

When I make my udon, I always make sure to add a generous spoonful of miso paste to the broth. The miso paste adds a rich and savory taste that perfectly complements the chewy udon noodles. It also enhances the overall umami flavor of the dish, making it even more satisfying.

I love how the miso paste blends with the other ingredients, creating a harmonious balance of flavors. So, next time you make udon, don’t forget to add that spoonful of miso paste for an unforgettable umami experience.

Garlic Chips

When making udon, it’s important to add garlic chips for an extra burst of flavor. I absolutely love the way garlic chips elevate the taste of my udon noodles.

The crispy texture and intense flavor of the garlic chips perfectly complement the rich and savory broth. To make the garlic chips, I thinly slice fresh garlic cloves and fry them until they turn golden brown and crispy. The aroma that fills the kitchen is simply divine!

When I sprinkle these garlic chips over my bowl of udon, they add a deliciously garlicky punch that takes the dish to a whole new level. Trust me, once you try udon with garlic chips, you’ll never want to go back!


In conclusion, trying different toppings for udon has been an incredible journey. From the crispy and flavorful tempura to the savory chashu, each addition elevates the udon experience to new heights.

But let me tell you, nothing compares to the explosion of flavors when you combine all these toppings together. It’s like a symphony of taste in your mouth, a magical experience that will leave you speechless.

Trust me, it’s a culinary adventure you don’t want to miss!

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Ben, a culinary enthusiast and owner of RelishedRecipes.com, shares his passion for food and cooking through delectable recipes and valuable tips. Ben delights in exploring international cuisines and inspiring home cooks on their culinary journeys.

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