If you’re craving a bowl that warms your soul and delights your taste buds, this Udon Noodle Soup Recipe is exactly what you need. With its silky udon noodles swimming in a fragrant, savory broth loaded with tender mushrooms and vibrant baby bok choy, each spoonful feels like a cozy hug. The balance of tangy rice vinegar, umami-rich soy sauce, and a hint of ginger creates a broth that is both refreshing and deeply satisfying. Whether you’re new to Japanese cooking or a seasoned soup lover, this recipe offers an easy, delicious way to enjoy comforting flavors that come together in under 15 minutes.
Ingredients You’ll Need
The beauty of this Udon Noodle Soup Recipe lies in its simplicity. Each ingredient plays a crucial role in building a harmonious blend of flavors and textures that make every bite memorable. From the hearty mushrooms to the fresh baby bok choy, nothing is complicated, yet every element shines.
- 8 cups vegetable stock: The base that brings a rich, savory foundation to your soup.
- 1/4 cup rice vinegar: Adds a subtle tang that brightens the broth without overwhelming it.
- 3 tablespoons soy sauce: Delivers that classic umami depth and seasoning.
- 1 tablespoon sesame oil: Infuses the soup with a nutty aroma and luscious mouthfeel.
- 1 inch ginger, minced: Provides a zesty kick that lifts the entire dish.
- 4 cups mushrooms, sliced: Earthy and tender, they add body and chew.
- 9.5 ounces udon noodles: Thick, chewy noodles that soak up the broth beautifully.
- 5 heads baby bok choy, ends removed: Brings a crisp, green contrast to the warm soup.
- Optional – chili garlic sauce or sliced chilis: Perfect for those who enjoy a spicy upgrade.
How to Make Udon Noodle Soup Recipe
Step 1: Build the Flavored Broth
Start by pouring your vegetable stock into a large pot and bring it to a boil along with rice vinegar, soy sauce, sesame oil, and minced ginger. This combination will create a broth that is both comforting and layered with complex tastes, setting the perfect stage for the rest of the ingredients.
Step 2: Simmer the Mushrooms
Once boiling, reduce the heat to a gentle simmer and add the sliced mushrooms. Let them cook for about five minutes. This allows the mushrooms to soften and release their earthy flavor into the broth, enriching it even further.
Step 3: Cook the Udon Noodles
Add the udon noodles directly into the pot and boil for another four minutes, or follow the timing specified on your noodle package. The noodles will soak up the broth and become soft yet satisfyingly chewy, ensuring every bite feels indulgent.
Step 4: Wilt the Baby Bok Choy
Remove the pot from heat and quickly add the baby bok choy. Cover and let the greens wilt for one to two minutes. This short resting time keeps the bok choy tender-crisp, adding wonderful texture and a fresh pop of color to the dish.
Step 5: Serve Immediately
Finally, ladle the hot soup into bowls and serve right away. Offering optional chili garlic sauce or sliced chilis alongside lets everyone customize their bowl with a little heat, enhancing the cozy flavors perfectly.
How to Serve Udon Noodle Soup Recipe
Garnishes
The finishing touches can elevate this soup beautifully. Consider sprinkling sliced green onions, a few toasted sesame seeds, or fresh cilantro on top to add extra bursts of flavor and an appealing crunch that complement the soft noodles and greens.
Side Dishes
This Udon Noodle Soup Recipe pairs wonderfully with light sides such as steamed edamame, pickled vegetables, or a crisp cucumber salad. These options balance the warm, hearty soup with fresh and tangy accompaniments, making your meal feel complete.
Creative Ways to Present
Don’t hesitate to get creative when serving your udon soup. Try using traditional Japanese-style bowls to enhance the dining experience, or add a soft-boiled egg on top for an indulgent twist that’s both visually stunning and satisfying.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator for up to three days. Keep the noodles and broth together as they meld in flavor overnight but expect the noodles to soften more with time.
Freezing
Freezing udon noodle soup is possible, but for best texture, freeze the broth and vegetables separately from the noodles. Thaw the broth and bok choy gently, then add freshly cooked noodles when reheating to retain that perfect chewiness.
Reheating
When reheating, warm the broth and vegetables gently on the stove to avoid overcooking, then stir in noodles and heat until just warmed through. Avoid boiling once noodles are added to keep their ideal texture intact.
FAQs
Can I use chicken stock instead of vegetable stock?
Absolutely! Chicken stock will add a richer depth of flavor to your udon noodle soup while keeping the overall profile deliciously comforting.
What are some good substitutions for udon noodles?
If udon noodles aren’t available, thick rice noodles or even soba noodles can work well, though the texture will be a bit different but still satisfying.
How spicy is this soup by default?
This Udon Noodle Soup Recipe is mild and soothing by default. You can adjust the heat by adding chili garlic sauce or sliced chilis to your taste.
Can I prepare this recipe vegan or vegetarian?
Yes, this recipe is naturally vegan and vegetarian by using vegetable stock and no animal products, making it a great option for plant-based diets.
How long does this soup keep its best flavor?
For optimal freshness and taste, enjoy the soup within three days if refrigerated. The noodles will absorb more broth over time, which changes the texture slightly.
Final Thoughts
I genuinely hope you give this Udon Noodle Soup Recipe a try because it’s truly one of those dishes that feels like a warm embrace on the chilliest days or whenever you need a quick pick-me-up. It’s simple, fast, and full of incredible flavors that will keep you coming back for more. Happy cooking and even happier slurping!
Print
Udon Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
A comforting and flavorful vegetarian Udon Noodle Soup featuring tender udon noodles, baby bok choy, and mushrooms simmered in a savory vegetable broth seasoned with ginger, soy sauce, and sesame oil. This quick and easy recipe is perfect for a warming weeknight meal and can be customized with a touch of chili for added heat.
Ingredients
Broth Ingredients
- 8 cups vegetable stock
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch fresh ginger, minced
Vegetables and Noodles
- 4 cups mushrooms, sliced
- 9.5 ounces udon noodles
- 5 heads baby bok choy, ends removed
Optional
- Chili garlic sauce or sliced chilis, to taste
Instructions
- Prepare the Broth: In a large pot, combine the vegetable stock, rice vinegar, soy sauce, sesame oil, and minced ginger. Bring the mixture to a boil over medium-high heat to infuse the flavors.
- Simmer Mushrooms: Once boiling, reduce the heat to a gentle simmer. Add the sliced mushrooms and let them cook for about five minutes until tender and flavorful.
- Cook Udon Noodles: Add the udon noodles to the pot and continue boiling for another four minutes, or follow the package instructions to ensure they are perfectly cooked.
- Wilt Bok Choy: Remove the soup from heat and add the baby bok choy. Cover the pot and allow the bok choy to wilt gently in the residual heat for one to two minutes.
- Serve: Ladle the soup into bowls and serve immediately. Optionally, top with chili garlic sauce or sliced chilis for a spicy kick.
Notes
- You can substitute vegetable stock with mushroom broth for a deeper umami flavor.
- Adjust the soy sauce quantity to control the saltiness of the soup.
- For a protein boost, consider adding tofu or a soft-boiled egg.
- Udon noodles can be substituted with soba or ramen noodles, but cooking times will vary.
- This soup is best enjoyed fresh but can be refrigerated and reheated within 2 days.
