Jeju Tangerine Udon – Savory & Citrusy Korean Fusion Noodles

❤️ A citrusy twist on classic udon🍜 – finished with a spoonful of Jeju tangerine syrup.

Light, savory, and refreshing. This warm noodle soup is powered by simple pantry staples and topped with sweet Jeju tangerine syrup for a bold Korean fusion finish.

Overhead view of finished tangerine udon with syrup and toppings

🍽️ Intro

Ever tried adding a spoonful of citrus to your soup? 🍊
This fusion udon bowl is all about balance – umami from dashi broth, chewy noodles, and a bold citrus finish from Jeju green tangerine syrup.
No chopping, no fuss. Done in under 10 minutes!

🧂 Ingredients (2 servings)

✅ 1000ml water
✅ 1 cube dashi (or 육수명장)
✅ 4 tbsp katsuobushi soup base
✅ 2 tbsp dark soy sauce
✅ 2 packs udon noodles
✅ 2 handfuls dried udon toppings
✅ 2 tbsp Jeju tangerine syrup

📌 We used Jeju green tangerine syrup from a local tea base – feel free to sub with citron syrup or omit for a more traditional taste.

👨‍🍳 Instructions

1️⃣ Add water, soup base, dashi, and soy sauce to a pot. Bring to a boil.
2️⃣ Add udon noodles and cook for 3–5 minutes.
3️⃣ Pour into bowls and top with dry udon toppings.
4️⃣ Finish with 1 spoonful of Jeju tangerine syrup on top.

💡 Tips

🔹 Use frozen udon for best texture – it stays chewy without breaking.
🔹 The citrus syrup adds sweetness only at the end – don’t mix it into the broth.
🔹 No Jeju tangerine syrup? Use yuzu or even a spoon of marmalade as a twist!