Udon Noodle Soup

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This udon noodle soup is a wonderful, cozy meal. It's perfect for a night when you want a warm, brothy bowl that's fast.

You'll use several sauces to layer the flavor and build a comforting bowl of soup.

The chewy noodles pair perfectly with the fresh, crispy vegetables!

Jump to:

• Ingredients
• How to Make this Recipe
• More Soup Recipes You’ll Love
• Substitutions & Variations
• Storage
• Tips for Making this Recipe
• Udon Noodle Soup

This noodle soup has amazing flavor! It's full of umami from the broth, vinegar, soy sauce, and ginger. The mushrooms add depth and earthiness and the bok choy add a bright, green note.

Udon noodles are a chewy noodle used in Japanese cuisine. They are total comfort food and can be served hot or cold. They're often served in a simple soup with dashi, soy sauce, and mirin.

This easy recipe is a non-authentic take on that, with a few more ingredients!

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Ingredients

Here's what you'll need to make your own udon noodle soup recipe.

• Vegetable Stock
• Rice Vinegar
• Soy Sauce
• Sesame Oil
• Fresh Ginger
• Fresh Mushrooms (we used a mixture of Baby Bella, Shimeji, and King Oyster mushrooms)
• Udon Noodles (Japanese wheat flour noodles)
• Baby Bok Choy
• Optional - chili garlic sauce, sliced chilis, sliced green onions, or a sprinkle of Shichimi Togarashi

See the recipe card for quantities.

How to Make this Recipe

In a large pot, bring the vegetable broth, vinegar, soy sauce, sesame oil, and ginger to a boil. 

Reduce to medium heat and add the mushrooms. Let them gently boil for five minutes.

Add the noodles and boil for another four minutes (or time according to package instructions).

Remove the pot from heat and add the bok choy. Cover and allow bok choy to wilt for one to two minutes.

Ladle into bowls and serve immediately. Serve with chili garlic sauce or sliced chilis if desired. 

More Soup Recipes You’ll Love

• The Best Butternut Squash Soup - a creamy, plant-based soup that's full of flavor.
• White Bean Soup - an easy soup recipe that comes together quickly and is still full of flavor and texture.
• Dumpling Soup Recipe - a savory soup with potstickers, veggies, and dashi broth.
• Golden Bell Pepper Soup - a delicious, vegan soup that's veggie-heavy.

Substitutions & Variations

Here are some variations you can make to this recipe and notes about ingredients.

• Noodles - you can use fresh udon noodles (they are often thick noodles) or you can use dried udon noodles. You can also use soba noodles instead.
• Stock - you can swap the vegetable stock for the same amount of dashi stock (a stock made from bonito flakes) or chicken stock.
• Miso - you can add half a tablespoon of miso paste to the broth if you'd like extra savory flavor.
• Vegetables - you can add any type of vegetables you'd like in place of the mushrooms and bok choy. Try shredded carrots or snow peas.
• Chicken - if you'd like to add more protein add in some cooked, shredded chicken breast.

Storage

You can keep the udon soup for up to 4 days in the refrigerator in an airtight container.

Tips for Making this Recipe

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Cooking Tips - Don't overcook your noodles! Make sure to follow the package directions for boiling time, they can become too sticky when overcooked.

Specialty Ingredients - If you can't find udon noodles at the grocery store, you can order them online. I like this brand of noodles. If you want to find fresh udon noodles, look in your local Asian markets.

Recommended Tools - I recommend using a heavy-bottomed saucepot or dutch oven to make this soup.

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