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Calories in Japanese Udon Noodle Soup

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So I went to a Korean place over the weekend and had seafood udon noodle soup.  Now I'm curious to see how many cals that could have been.  It was a  normal size bowl, with some seafood which I'm not worried about, a light broth, and a bunch of these noodles - they were think and there was probably a cup and half to two cups of them in there??  Not sure.  Has anyone ever cooked udon noodles.  I bought some at the store today and they are the same size as like linguine - do they like quadrouple in size when cooked??  I figured the whole thing was like 700 cals - but I'm not sure.
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Udon noodles are not that unhealthy for you, so I wouldn't worry about them. 2 ounces of uncooked noodles have 190 calories, with 5g of protein, 41g of carbs, 1g of fat and 1g of fiber. They are actually pretty healthy. They also fill you up, so they are good. =) hope this helps!

oh and they don't quadruple in size when you cook them. Laughing

restaurant udon noodles are bigger individually than home noodles, but the cooked cup is still the same amount overall.  i'm with scojo on this one :o)
How many cals would be in a cooked cup though.  I have no idea what 2oz of uncooked would look like.

For a cooked cup there would be about 380 calories. But it's nothing to worry about. Soups are great for dieters. And its a complex carb so it provides some long lasting energy.

mmm, for sure udon noodles are a healthy choice. they're made from buckwheat or something similar, right? so as scojo was pointing out, it is a complex carb. what you have to be concerned about if you're dieting is the copious amount of tempura that is sometimes served alongside udon. i often ask for a salad/steamed veg/sashimi instead as i am not a big fan of tempura.
Thanks for the replies guys!  Yes, tempura is a no go.  But I got a seafood udon soup.  All that was in there was noodles, shrimp, muscles and squid in a light somewhat brownish broth.  The seafood and broth add minimal calories, but there was quite a bit of noodles.  If its 380 a cup, then there were probably 600 calories of noodles in the dish!!!  That's alot, but it was my splurge for the week.  I am in LOVE with it though - so that's why I'm trying to figure out how many calories are in there really, so that I can plan for it in the future.

I know I am 4 years late. But Udon noodles are not made from Buckwheat or any whole grain. It is made with plain white flour, hot water and salt....def not complex carbs here. 

Original Post by neltuneliel:

I know I am 4 years late. But Udon noodles are not made from Buckwheat or any whole grain. It is made with plain white flour, hot water and salt....def not complex carbs here. 

so you realize you're bumping a 4 year old thread (which no one will read anymore anyways), but do you realize that whether or not its complex doesn't really matter?

Nov 03 2011 16:46
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I missed this one 4 years ago, but I like udon so I'll take an intuitive stab at it. Canned clear noodle soups go about 140 cal to the cup, while chili goes about 280. I'd put udon in between. This is about the same as don don instant udon per cup, so 200 cals is a good ballpark cup. A restaurant serving is probably 2 cups, and with added fat and meat 500 cals wouldn't be too far off. The restaurant version downside is a huge amount of sodium, so I'd have significant water weight gain after a bowl. So good on a cold day though, with some hot pepper flakes.

Buckwheat noodles are used for some dishes but not for thick chewy udon.  I had some once near Osaka at a place where they prided themselves on the quality of the wheat flour used to make them. It was wet and steamy inside, and the waiters wore white rubber boots. Chopsticks and elbows flying, and a lot of slurping and smacking noises around the table.

@ ajaro I think it does matter...and you can take your negative comments elsewhere. I posted on here just in case someone looked at this post- they'd be misinformed. 

@thhq I like Udon too, actually I love it! lol. So every now and then I do give in. And yea, most restaurant versions of it has tons of salt. I've been eating buckwheat noodles with a low sodium miso to kinda curb the cravings. But when I can no longer "deprive" myself of udon noodles, you will find me at Ru San's. 

And I'd love to go to that restaurant you talked about. Sounds like udon heaven!

Nov 06 2011 16:26
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It was on Oshima - near Osaka but out in the sticks across the Inland Sea. Definitely better than airport or train station grade udon. These noodle dishes are rough and tumble workingman's food. Speaking of Korean food, the round Korean charcoal grill was popular in Japan too, for the same type of meals. And always the big bottles of Kirin or Asahi on the table at these feeds.
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