Udon Noodle Soup with Mushrooms and Bok Choy

12 Shares
0
0
12

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.

Why You’ll Love this Udon Noodle Soup Recipe

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.

You could make this hotpot style and cook it directly at your table. To make this a bit easier of a hotpot, we cooked ours on the stovetop and served it immediately while it was still piping hot!


Ingredients for Mushroom Udon Soup

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

  • 6 cups of vegetable stock 
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 inch of ginger, minced
  • 4 cups of mushrooms, sliced
  • 9.5 ounces of udon noodles
  • 5 heads of baby bok choy, ends removed
  • Optional – chili garlic sauce or sliced chilis

udon noodle soup ingredients

How to Make this Recipe

  1. In a large pot, bring the stock, vinegar, soy sauce, sesame oil, and ginger to a boil. 
  2. Reduce to a simmer and add the mushrooms. Let them gently boil for five minutes. 
  3. Add the noodles and boil for another four minutes (or time according to package directions). 
  4. Remove the pot from heat and add the bok choy. Cover and allow bok choy to wilt for one to two minutes.
  5. Ladle into bowls and serve immediately. Serve with chili garlic sauce or sliced chilis if desired. 

More Soup Recipes You’ll Love


Tips for Mushroom Udon Soup

  • You can use whatever mushrooms you’d like for this recipe, we used a mixture of Baby Bella, Shimeji, and King Oyster mushrooms. Just make sure to slice them thinly (about 1/4 inch).
  • Try to find smaller baby bok choy heads for this recipe. If they are quite large, just get 3 to 4 heads, instead of 5.
Yield: 4 servings

Udon Noodle Soup

Udon Noodle Soup

This udon noodle soup with mushrooms and bok choy is a delicious and easy dinner recipe.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 2 minutes
Total Time 17 minutes

Ingredients

  • 8 cups of vegetable stock
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 
1 inch of ginger, minced

  • 4 cups of mushrooms, sliced

  • 9.5 ounces udon noodles

  • 5 heads of baby bok choy, ends removed
  • Optional - chili garlic sauce or sliced chilis

Instructions

  1. In a large pot, bring the stock, vinegar, soy sauce, sesame oil, and ginger to a boil. 
  2. Reduce to a simmer and add the mushrooms. Let them gently boil for five minutes. 
  3. Add the noodles and boil for another four minutes (or time according to package directions). 
  4. Remove the pot from heat and add the bok choy. Cover and allow bok choy to wilt for one to two minutes.
  5. Ladle into bowls and serve immediately. Serve with chili garlic sauce or sliced chilis if desired. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 388Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 2562mgCarbohydrates: 48gFiber: 7gSugar: 10gProtein: 21g

Have you connected with me on InstagramPinterest, and Facebook?

12 Shares
10 comments
    1. 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?!

  1. 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!

    1. 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 😉

Leave a Reply

Your email address will not be published. Required fields are marked *