This vegetable udon noodle soup is a wonderful, cozy meal full of umami flavor. It's perfect for a night when you want a warm, brothy bowl that's fast.
It's full of umami from the broth, vinegar, soy sauce, and ginger. The mushrooms add depth and earthiness, and the bok choy adds a bright green note.
The chewy noodles pair perfectly with the fresh, crispy vegetables and hot broth!
Udon noodles are chewy noodles 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!
What You'll Need
- 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 noodles made with wheat flour)
- Baby Bok Choy
- Optional - chili garlic sauce, sliced chilis, sliced green onions, or a sprinkle of Shichimi Togarashi
See the recipe card for quantities.
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 or rice 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 vegetables you'd like instead of mushrooms and bok choy. Try shredded carrots or snow peas. You can also use different types of mushrooms, like enoki or shiitake mushrooms.
- Chicken - if you'd like to add more protein, add some cooked, shredded chicken breast.
Udon Noodle Soup with Bok Choy and Mushrooms
Ingredients
- 8 cups vegetable stock
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch ginger
minced or grated
- 4 cups mushrooms
sliced
- 9.5 ounces udon noodles
- 5 baby bok choy ends removed
- Optional - chili garlic sauce or sliced chilis for topping
Instructions
- In a large pot, bring the stock, vinegar, soy sauce, sesame oil, and ginger to a boil.
- Reduce to a simmer 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 directions).
- 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.
Patti says
Thank you emily for sharing yourself. I look for continued inspiration from you!!
Emily Wilson says
Thank you, Patti! You are so kind - I'm glad you're my friend.
Helen O'Neil says
Looks great. Such simple ingredients. Can't wait to try and to see your next recipe.
Emily Wilson says
Thanks, Helen! I loved this one too because it was so quick and easy. Sometimes I spend over an hour on a dinner recipe and when we eat it in 20 minutes I think, hm...was that worth it?!
Michele @ TwoRaspberries says
this looks fabulous! I love mushrooms and ANY kind of noodles/pasta! this looks totally YUM! 😉
Emily Wilson says
Thanks, Michele! Me too 🙂
Evelyn says
Look forward to reading your blog
Emily Wilson says
Thank you!!
Lisa says
Hey Emily,
There is a rumored 'Chinese vegetable market' in Doha. Any idea where this might be? This might be just the incentive I need to find the market and actually COOK something. Recipe looks fantastic!
Emily Wilson says
I've never heard of that - sounds like it would be great though! Let me know if you get the details on it. You should send your kids over to my place one day and I'll teach them a few recipes - get them to cook for you 😉
Stephanie says
This tastes so amazing!! I made this for dinner tonight -- the broth was outstanding, and the dish left me full and satisfied! Love it! Can't wait to make this dish for others 🙂
EW says
So glad you like the soup!