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.
You'll use several sauces to layer the flavor and build a comforting bowl of soup. It's naturally vegan and vegetarian as well!
The chewy noodles pair perfectly with the fresh, crispy vegetables and hot broth!
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 adds a bright green note.
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!
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 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.
How to Make this Recipe
Bring the vegetable broth, vinegar, soy sauce, sesame oil, and ginger to a boil in a large pot.
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. If desired, serve with chili garlic sauce, chili oil, or sliced chilis.
More Soup Recipes You’ll Love
- The Best Butternut Squash Soup - a creamy, plant-based soup 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 (soup base).
- 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 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.
You can keep the udon soup in an airtight container for up to 4 days in the refrigerator.
Tips for Making this Recipe
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Cooking Tips - Don't overcook your noodles! Follow the package directions for boiling time; you want chewy udon noodles, not sticky ones.
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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- 8 cups of vegetable stock
- ¼ 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
- 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.
Amount Per Serving: Calories: 388Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 2562mgCarbohydrates: 48gFiber: 7gSugar: 10gProtein: 21g