This Tokyo-inspired creamy mentaiko udon soup, easy to make, and full of umami. A cozy bowl of chewy noodles, spicy cod roe, and topped with buttery mushrooms.
On a recent trip to Tokyo, I stumbled upon the best udon I’ve ever had: a Creamy Mentaiko Udon Soup! It was creamy, slurpable, and somehow light all at once. The udon was freshly made, chewy and silky, bathing in a dashi-based cream broth that wasn’t too rich or heavy.
I drank the broth like soup, and licked the bowl clean! It was simple, comforting, savoury, and gently indulgent. Not overpowering, not fishy, but full of flavour. A paradox of richness and lightness. I couldn’t stop thinking about it.
Naturally, the moment I came home, I couldn’t rest until I tried recreating it. I bit the bullet and bought some expensive mentaiko — spicy cod roe that packs a ton of umami — and after some delicious trial and error, this is the version I landed on.
Creamy, cozy, and full of flavour… and it comes together in under 30 minutes!
What is Mentaiko Udon?
Mentaiko udon is a Japanese noodle dish made with chewy udon noodles and seasoned cod roe (mentaiko). While most versions are a creamy, dryer version, this one features a lightly rich, creamy soup base . The mentaiko melts into the broth, infusing it with a deep, umami, savoury kick that’s just addictive.
It’s the kind of dish that feels fancy, but it’s secretly very easy to make at home.
Why You’ll Love This Recipe
- Quick & easy. Comes together in 30 minutes or less!
- Ultra comforting. Chewy udon, creamy broth, savory mentaiko — it’s a hug in a bowl.
- Customizable. Use mushrooms you have on hand, or skip the toppings entirely for a minimalist version. Just pure mentaiko goodness!
Key Ingredients
Udon and Broth
- Udon noodles: Use fresh or frozen udon for the best texture. Prepare according to package instructions.
- Mentaiko (spicy cod roe): The soul of this dish! It’s salty, savory, and just a touch spicy. Slice open the sacs and use the roe inside.
NOTE: Some mentaiko contain alcohol or additives. If that’s a dietary concern, check the label carefully or look for halal-certified versions.
- Dashi stock: Gives the broth its classic Japanese umami flavour! The restaurant definitely used its own unique concoction of dashi (like most Japanese restaurants would). Use your favourite dashi stock or you can even sub with chicken stock. In this recipe, I used my homemade chicken stock.
- Evaporated milk or heavy cream + milk: Creates that creamy-but-not-too-rich broth! Initially I used just heavy cream, and it felt too rich.
- Soy sauce: For gentle seasoning and depth.
NOTE: In another version of this, I swirled in miso. The flavour changed and strayed too far from the Tokyo udon I tasted, so I don’t think miso was added. BUT it was nonetheless delicious too, so if you have miso lying around that you want to include, feel free too!
Garlic Butter Mushroom Topping
- Garlic & butter: Essential for sautéing mushrooms and layering in flavor.
- Mushrooms: Shiitake, shimeji, or enoki are lovely, but feel free to use whatever you’ve got.
- Toppings: Spring onions, shredded seaweed, a knob of butter, sesame seeds, chili flakes. All optional, but they elevate the bowl.
Key Steps to Make Creamy Mentaiko Udon Soup
1. Prep the mentaiko
- Slice open the sacs and scrape out the roe with a spoon. Set aside.
- You’ll stir some into the broth and save a bit for topping.
2. Sauté the mushrooms
- Add oil, butter and garlic in a pan. Place over low to medium heat, and saute to bring all the flavours together.
- Once fragrant, add mushrooms. Saute until mushrooms soften.
- Set aside to use as a topping.
3. Make the broth
- Simmer your dashi or chicken stock with milk and evaporated milk or cream.
- Stir in soy sauce.
- Once the broth comes to a boil, turn off the heat. Add half of the mentaiko to infuse the broth with its umami punch. Broth is ready.
NOTE: 1 tablespoon for this amount here is perfect for me; any more made the broth fishier than I’d prefer.
4. Cook the udon
- Fresh or frozen udon just needs a quick 2–3 minute boil in a separate pot of boiling water. Rinse briefly under water to keep them bouncy and chewy.
5. Assemble!
- Divide the noodles into bowls, pour over that creamy mentaiko broth. Option to ladle the broth through a fine sieve to remove the mentaiko. This will give a a clearer, broth with no extra texture. The mentaiko would have no flavour to it, but it does provide a nice pop of crunchy texture.
- Top with the garlic butter mushrooms, spring onions, roasted seaweed, and finally about a teaspoon of the mentaiko.
- Serve immediately and enjoy!
How to Serve
Serve hot, ideally in deep bowls that can hold all that glorious broth. This is a dish best eaten immediately, with chopsticks in one hand and a soup spoon in the other.
It’s cozy enough for solo weeknight dinners, but special enough to serve for date night or impress guests.
Tips & Tricks
- Don’t boil the mentaiko: Adding it to the broth at the end keeps its flavour bright and prevents it from tasting overly fishy.
- Make it meatier: Add some poached chicken or shrimp if you want more protein.
- Go spicy: Sprinkle with chili flakes or drizzle on chili oil if you like heat.
Storing & Reheating
- Storing: The broth can be stored separately from the noodles in an airtight container in the fridge for up to 2 days. This dish is not suitable for freezing.
- Reheating: Gently reheat the broth over the stove or in the microwave. Boil fresh udon when ready to serve, or rinse refrigerated cooked udon in hot water to revive them.
NOTE: The mentaiko flavor may mellow slightly after storing. Feel free to add a fresh dollop when reheating.
Creamy Mentaiko Udon Soup
4
servings10
minutes20
minutesThis Tokyo-inspired creamy mentaiko udon soup, easy to make, and full of umami. A cozy bowl of chewy noodles, spicy cod roe, and topped with buttery mushrooms.
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Ingredients
- For the Udon & Toppings:
1 -2 mentaiko (about 2 tbsp), divided
2 servings fresh or frozen udon noodles
1 stalk spring onion, finely chopped
1 sheet roasted seaweed (nori), shredded
Optional toppings: sesame seeds, chili flakes, or chili oil
- For the Mushroom Topping (good for 4 servings):
1 tbsp butter
1 tbsp oil
1 cup (approx. 100 g) mushrooms, sliced (shiitake, shimeji, or enoki work great)
3 –4 garlic, finely minced
1/4 tsp salt and pepper, or to taste
- For the Broth:
2 cups (480 ml) dashi stock (or chicken broth as a substitute)
1/2 cup (120 ml) evaporated milk, cooking cream, or heavy cream
1/2 cup (120 ml) milk
2 tsp soy sauce, or to taste
1/2 tsp salt
Directions
- Prep the mentaiko:
- Slice open the mentaiko sacs and gently scrape out the roe with a spoon.
- Set aside. You’ll stir about 1 tbsp into the broth and reserve the rest for topping.
- Sauté the mushrooms:
- In a pan, heat the butter and oil over low to medium heat. Add garlic and sauté until fragrant.
- Add the sliced mushrooms, season with salt and pepper, and cook for 2–3 minutes until softened. Remove from heat and set aside.
- Make the broth:
- In a pot, add dashi stock, evaporated milk or heavy cream, and milk. Stir in soy sauce and salt.
- Bring to a gentle simmer.
- Once it comes to a light boil, turn off the heat. Stir in about 1 tbsp of the mentaiko to infuse the broth. Note: 1 tbsp of mentaiko was the perfect amount for me — more than that made the broth a bit too fishy.
- Cook the udon:
- Bring a separate pot of water to a boil.
- Cook fresh or frozen udon noodles for 2–3 minutes, or according to package directions.
- Drain and rinse under warm water to keep the texture chewy and prevent sticking.
- Assemble:
- Divide the cooked udon into serving bowls.
- Ladle the creamy broth over the noodles. Optional: For a smoother soup, strain the broth through a fine sieve to remove mentaiko texture.
- Top with garlic butter mushrooms, a teaspoon of reserved mentaiko, spring onions, and shredded nori.
- Add a small knob of butter, sesame seeds, or chili oil if you’re feeling extra.
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