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US Udon Restaurant Cost Guide (2026): Broth, Noodles, and Portion Math

A practical udon costing guide with broth batch math, noodle portion standards, topping costs, and US pricing examples.

Updated Feb 6, 2026
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Udon looks low cost, but the margin disappears when broth yield and noodle weight drift.

This guide shows how to lock portions, price toppings, and keep US margins stable.


Quick Summary

  • Udon cost is noodles + broth + topping + garnish + packaging
  • Broth must be costed per batch, not per pot
  • Set one noodle weight per size and never move it
  • Tempura and protein toppings decide the margin

Base Formula

Udon bowl cost = noodles + broth + topping + garnish + packaging
Food cost % = bowl cost ÷ menu price
Target price = bowl cost ÷ target food cost %

Broth Batch Math (Example)

Batch (20L finished):

  • Dashi base + soy + mirin + aromatics: $62
  • Yield: 20,000ml

Per-ml cost:

$62 ÷ 20,000ml = $0.0031/ml

Per bowl (350ml): $1.09


Noodle Portion Standard

Pick one cooked weight per size:

  • Small: 200g
  • Regular: 220g
  • Large: 250g

If the weight shifts by +20g, food cost climbs fast.


Topping Cost Benchmarks

ToppingPortionCost Range (Example)
Kake (no topping)0$0.00
Tempura shrimp1 pc$0.90 - $1.40
Chicken90g$1.20 - $1.80
Beef90g$2.10 - $3.00
Soft-boiled egg1 pc$0.40 - $0.70

Price tempura and protein bowls from the highest-cost topping, not the average.


Example Bowl Cost (Regular)

ItemCost
Noodles$1.10
Broth$1.09
Tempura shrimp$1.20
Garnish$0.20
Packaging$0.45
Total$4.04

Target at 30% food cost:

$4.04 ÷ 0.30 = $13.47

Delivery Pricing Notes

  • Add packaging and spill-proof lids to the bowl cost
  • Charge for extra broth and protein add-ons
  • Keep noodles and broth separate for quality (and clearer costs)

US Market Data

The latest BLS CPI release (Dec 2025) shows food away from home +4.1% over 12 months, meaning monthly cost review beats annual price updates.


Do This Now

  • Standardize all portion sizes in grams or ounces
  • Calculate food cost for your top 5 menu items
  • Set up a weekly price check for key ingredients
  • Document your current yield percentages
  • Create a pricing review calendar for the next 12 months

Want to Automate It?

KitchenCost recalculates recipe cost, food cost %, and target price when ingredient costs change.

If you want faster pricing updates, try KitchenCost.


Sources

Frequently Asked Questions

What is a standard udon noodle portion in the US?

Most shops land between 200-240g cooked noodles. Pick one standard and lock it in.

How do I price tempura udon?

Use the highest-cost topping (shrimp or mixed tempura) as the base, then add a margin buffer.

Should broth be costed per bowl or per batch?

Always per batch first. Divide the finished batch cost by total usable ml to get a per-bowl cost.

Try it free — calculate your first recipe cost

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