Fishcake Udon with Pasta

Rainy Day Fusion Udon

We’re big fans of Japanese food, and on one rainy afternoon, we were craving something warm, savory, and easy. I peeked into the freezer and found some leftover fish cakes, and in the pantry, we only had pasta – no udon noodles in sight. But when creativity meets hunger, delicious things happen. That’s how this fusion fish cake udon came to be – and let me tell you, it was so much better than expected!

This quick noodle soup recipe became an instant comfort food. It’s warm, it’s umami-packed, and best of all, it uses ingredients you probably already have. Whether you’re looking for a fast lunch idea, a cozy **dinner idea, or just a satisfying dish for a cold or rainy day, this dish is your go-to.

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Ingredients

You don’t need a lot to make this noodle soup. It’s flexible, quick, and absolutely perfect when you’re short on time but still want something comforting.

• Fish cakes (any kind works – about 1 cup or to your liking)
• Noodles (we used regular pasta, but soba or ramen works too!)
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• Chopped green onion (for garnish)

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How to Make it

1. Cook the noodles until about 80% done

Start by boiling a pot of water and adding your noodles. Since we didn’t have udon, we used spaghetti, and surprisingly, the texture worked really well. Cook the noodles until they’re just under al dente – around 80% cooked – because they’ll finish cooking in the broth later.

2. Make a quick broth with fish sauce and soy sauce

While the noodles are boiling, get your broth ready. In a separate pot, add about 2.5 to 3 cups of water and bring it to a gentle boil. Stir in 2 tablespoons of fish sauce and 2 tablespoons of soy sauce. This combo creates a simple but deeply flavorful broth with that distinct umami punch you often find in Asian comfort soups.

If you’re looking to add more depth, you can also toss in a small piece of dried kelp (kombu) or a splash of mirin if you have it.

3. Add noodles and fish cakes to the broth

Once your broth is simmering, add in the partially cooked noodles and fish cakes. Let everything simmer together for about 3–5 minutes. The noodles will finish cooking and absorb some of that delicious broth flavor, while the fish cakes heat through and soften. Depending on the type of fish cake you’re using, they might puff up slightly and soak in the broth like sponges – which is absolutely perfect.

4. Finish with chopped green onion

As a final touch, sprinkle some chopped green onion over the top. This adds brightness and a fresh bite that balances the rich, salty broth. If you like a little spice, a pinch of chili flakes or a few drops of chili oil can elevate this even more.

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So Simple, So Flavorful!

This dish might be simple, but it’s packed with flavor. The fish sauce adds a deep umami base, while the soy sauce brings saltiness and balance. The fish cakes release their own flavor into the broth, creating a rich soup that feels like something you’d order at a Japanese noodle shop – all from pantry and freezer staples!

Using pasta instead of traditional udon might sound strange at first, but it works! The chewy texture of spaghetti or linguine actually makes a great substitute, especially when it’s soaked in this savory broth. So, if you ever find yourself craving udon but only have pasta, don’t worry – you’ve got yourself a tasty fusion food idea.

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We love this dish because it’s:

• Quick to make – done in 15 minutes or less!
• Flexible – use whatever noodles or fish cakes you have.
• Comforting – perfect for rainy days or chilly evenings.
• Budget-friendly – no fancy ingredients required.
• Packed with umami – the broth is seriously addictive.

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Tips

Want to switch things up or make this meal even heartier? Here are a few add-ins or substitutions that work great:

• Add a soft-boiled egg for richness and extra protein.
• Throw in some leafy greens like spinach, bok choy, or napa cabbage during the last few minutes of cooking.
• Use soba, ramen, or even rice noodles if you prefer a different noodle texture.
• Add tofu or leftover chicken for a protein boost.
• Top with sesame seeds or drizzle with sesame oil for added nutty flavor.

If you’re making this for multiple people, simply double the broth and noodle quantities. It’s an easy meal to scale up without extra hassle, and everyone can customize their bowls.

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Who knew a rainy day, leftover fish cakes, and pantry pasta could come together in such a satisfying way? This fusion udon-style noodle soup is officially on our regular meal rotation – not just because it’s easy, but because it delivers every time.

You can use any ingredients that you want or leftover in your fridge.

Lowkey, I prefer using left over veggie and seafood

Try it out next time you’re staring at your pantry wondering what to make – you might be surprised at how delicious it turns out!