Udon (Japanese: う ど ん or 饂 飩 udon) - a type of thick Japanese pasta made from wheat flour. Udon is usually served hot in a watery broth, and as a udon kake, served in a kakijiru made of dashi, in soy sauce (shōyu) and mirin. Mostly a finely chopped shallot is added to the soup. Mostly, dark-brown broth, made of dark soy sauce (koikuchi shōyu) is used in eastern Japan and light-brown broth, made of light soy sauce (usukuchi shōyu) is served in western Japan. This trend is also noticeable in the type of instant soups sold, of which there are also two types depending on the region.