UDON NOODLE SOUP RECIPE
Recipes in this Video
Udon noodle soup, a staple of Japanese cuisine, is known for its thick, chewy noodles and rich broth. Traditionally enjoyed in various forms, it often features seasonal ingredients and is a comforting dish during colder months. Today, it's popular worldwide, with many variations, including vegetarian and seafood options.
Ingredients
- ●udon noodles
- ●chicken breast
- ●chicken broth
- ●soy sauce
- ●mirin
- ●ginger
- ●garlic
- ●green onions
- ●carrots
- ●mushrooms
- ●bok choy
- ●sesame oil
- ●salt
- ●black pepper
Instructions
- 1Cook udon noodles according to package instructions until tender; drain and set aside.
- 2Heat sesame oil in a large pot over medium heat until shimmering.
- 3Add minced garlic and ginger; sauté until fragrant, about 1-2 minutes.
- 4Add sliced chicken breast; cook until no longer pink, about 5-7 minutes.
- 5Pour in chicken broth and bring to a simmer.
- 6Stir in soy sauce and mirin; adjust seasoning with salt and black pepper.
- 7Add sliced carrots and mushrooms; simmer for 5 minutes until tender.
- 8Add bok choy and cook for an additional 2-3 minutes until wilted.
- 9Return cooked udon noodles to the pot; stir to combine and heat through.
- 10Ladle soup into bowls and garnish with chopped green onions.
Ingredient Alternatives
chicken broth
Healthier: vegetable broth
Cheaper: water + bouillon cubes
Vegetable broth is lower in calories and can be made at home.
udon noodles
Healthier: soba noodles
Cheaper: spaghetti
Soba noodles are whole grain, while spaghetti is more accessible.
Techniques
Equipment
Also Known As
Beef Udon Noodle Soup is a beloved dish in Japan, showcasing the rich flavors of dashi and tender beef. Traditionally enjoyed as a comforting meal, it reflects the Japanese philosophy of harmony in cuisine. Today, variations exist worldwide, with many adapting the recipe to local tastes while maintaining its essence.
Ingredients
- ●udon noodles
- ●beef
- ●dashi stock
- ●soy sauce
- ●mirin
- ●sake
- ●ginger
- ●garlic
- ●scallions
- ●mushrooms
- ●bok choy
- ●carrots
- ●sesame oil
- ●black pepper
- ●salt
Instructions
- 1Cook udon noodles according to package instructions until tender; drain and set aside.
- 2Heat sesame oil in a large pot over medium heat until shimmering.
- 3Add sliced beef and cook until browned, about 3-4 minutes; remove and set aside.
- 4In the same pot, add ginger and garlic; sauté until fragrant, about 1 minute.
- 5Pour in dashi stock, soy sauce, mirin, and sake; bring to a simmer.
- 6Add mushrooms, bok choy, and carrots; cook until vegetables are tender, about 5-7 minutes.
- 7Return the cooked beef to the pot; simmer for an additional 2-3 minutes to heat through.
- 8Season with black pepper and salt to taste.
- 9Divide cooked udon noodles among serving bowls.
- 10Ladle the hot broth and beef mixture over the noodles.
- 11Garnish with sliced scallions before serving.
Ingredient Alternatives
beef
Healthier: chicken
Cheaper: pork
Chicken is leaner and pork is often less expensive than beef.
udon noodles
Healthier: zucchini noodles
Cheaper: spaghetti
Zucchini noodles are lower in carbs, while spaghetti is often cheaper.
dashi stock
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in sodium, chicken broth is often less expensive.
mirin
Healthier: rice vinegar + sugar
Cheaper: white wine + sugar
Rice vinegar with sugar mimics mirin's sweetness, while white wine is usually cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●200g udon noodles
- ●4 cups dashi broth
- ●1 tbsp soy sauce
- ●1 tbsp mirin
- ●1/2 cup sliced green onions
- ●1/2 cup sliced shiitake mushrooms
- ●1/2 cup bok choy
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/2 tsp pepper
- ●1 soft-boiled egg (optional)
Instructions
- 1Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
- 2In a separate pot, heat the dashi broth over medium heat.
- 3Add soy sauce, mirin, salt, and pepper to the broth, stirring to combine.
- 4Add the sliced shiitake mushrooms and bok choy to the broth and simmer for about 5 minutes until the vegetables are tender.
- 5In a serving bowl, place a portion of the cooked udon noodles.
- 6Ladle the hot broth and vegetables over the noodles.
- 7Drizzle sesame oil on top for added flavor.
- 8If desired, add a soft-boiled egg on top of the soup.
- 9Garnish with sliced green onions before serving.
Equipment
Udon noodles have been a staple in Japanese cuisine since the 9th century, often enjoyed in various broths. Pork Udon, or Niku Udon, highlights the comforting combination of rich broth and chewy noodles, making it a beloved dish in many households. Today, variations abound, with different proteins and vegetables, adapting to local tastes while preserving the essence of this traditional meal.
Ingredients
- ●udon noodles
- ●pork belly
- ●dashi broth
- ●soy sauce
- ●mirin
- ●scallions
- ●shiitake mushrooms
- ●bok choy
- ●ginger
- ●garlic
- ●sesame oil
- ●tofu
- ●carrots
- ●nori
- ●black pepper
Instructions
- 1Prepare the dashi broth according to package instructions or homemade.
- 2Slice the pork belly into thin strips.
- 3Heat sesame oil in a pot over medium heat; add ginger and garlic, sauté until fragrant.
- 4Add the sliced pork belly to the pot; cook until browned, about 4-5 minutes.
- 5Pour in the dashi broth, soy sauce, and mirin; bring to a simmer.
- 6Add sliced shiitake mushrooms and carrots; cook for 5 minutes until tender.
- 7In a separate pot, boil water and cook udon noodles according to package instructions; drain and set aside.
- 8Add bok choy to the broth; simmer for an additional 2-3 minutes until wilted.
- 9Divide cooked udon noodles into bowls; ladle the hot broth and pork mixture over the noodles.
- 10Garnish with chopped scallions, nori strips, and black pepper before serving.
Ingredient Alternatives
pork belly
Healthier: chicken thighs
Cheaper: pork shoulder
Chicken thighs reduce fat content while maintaining juiciness.
dashi broth
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in sodium and calories.
shiitake mushrooms
Healthier: cremini mushrooms
Cheaper: button mushrooms
Button mushrooms are more widely available and less expensive.
udon noodles
Healthier: whole wheat udon
Cheaper: instant udon
Whole wheat udon adds fiber, while instant is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●200g udon noodles
- ●4 cups vegetable broth
- ●1 tbsp soy sauce
- ●1 tbsp miso paste
- ●1 tsp sesame oil
- ●1/2 tsp chili paste
- ●1/2 cup sliced shiitake mushrooms
- ●1/2 cup bok choy, chopped
- ●1/4 cup green onions, sliced
- ●1 tsp grated ginger
- ●1 clove garlic, minced
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Cook the udon noodles according to package instructions, then drain and set aside.
- 2In a large pot, heat the sesame oil over medium heat.
- 3Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- 4Stir in the sliced shiitake mushrooms and cook for another 3-4 minutes until softened.
- 5Add the vegetable broth, soy sauce, miso paste, chili paste, salt, and black pepper to the pot. Bring to a simmer.
- 6Add the chopped bok choy and cook for 2-3 minutes until wilted.
- 7Add the cooked udon noodles to the pot and stir to combine.
- 8Let the soup simmer for an additional 2-3 minutes to heat through.
- 9Serve hot, garnished with sliced green onions.
Equipment
Ingredients
- ●200g udon noodles
- ●4 cups vegetable broth
- ●1 cup sliced mushrooms
- ●1 cup bok choy, chopped
- ●1 carrot, julienned
- ●1/2 cup green onions, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp chili paste (optional)
- ●Salt and pepper to taste
Instructions
- 1Cook the udon noodles according to package instructions. Drain and set aside.
- 2In a large pot, heat the sesame oil over medium heat.
- 3Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- 4Add the sliced mushrooms and carrots, and cook for another 3-4 minutes until softened.
- 5Pour in the vegetable broth and bring to a simmer.
- 6Stir in the soy sauce and chili paste (if using).
- 7Add the bok choy and cook for an additional 2-3 minutes until wilted.
- 8Season with salt and pepper to taste.
- 9Divide the cooked udon noodles into bowls and ladle the hot soup over them.
- 10Garnish with chopped green onions before serving.
Equipment
Originating from Japan, udon noodle soup is a comforting dish often enjoyed during colder months. Traditionally, it features thick, chewy noodles in a flavorful broth, showcasing the umami of dashi. Today, variations abound globally, with seafood being a popular addition, reflecting the dish's adaptability and appeal.
Ingredients
- ●udon noodles
- ●shrimp
- ●scallops
- ●fish fillet
- ●dashi broth
- ●soy sauce
- ●mirin
- ●ginger
- ●garlic
- ●green onions
- ●mushrooms
- ●bok choy
- ●carrots
- ●sesame oil
Instructions
- 1Prepare dashi broth in a large pot over medium heat.
- 2Add soy sauce and mirin to the broth, stirring to combine.
- 3Bring the broth to a simmer, then add ginger and garlic.
- 4Add the udon noodles to the pot and cook until tender, about 5-7 minutes.
- 5In a separate pan, heat sesame oil over medium heat.
- 6Sauté mushrooms, bok choy, and carrots until tender, about 3-4 minutes.
- 7Add shrimp and scallops to the sauté pan, cooking until shrimp turns pink and scallops are opaque, about 2-3 minutes.
- 8Combine the sautéed vegetables and seafood with the broth.
- 9Add fish fillet to the pot and simmer until cooked through, about 3-5 minutes.
- 10Taste the broth and adjust seasoning with additional soy sauce if needed.
- 11Ladle the soup into bowls, ensuring each bowl has a mix of noodles, seafood, and vegetables.
- 12Garnish with chopped green onions before serving.
Also Known As
Ingredients
- ●200g udon noodles
- ●4 cups vegetable broth
- ●2 tbsp miso paste
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1 cup sliced mushrooms
- ●1 cup bok choy, chopped
- ●1/2 cup green onions, sliced
- ●1 clove garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp chili flakes (optional)
Instructions
- 1Cook the udon noodles according to package instructions. Drain and set aside.
- 2In a large pot, heat the sesame oil over medium heat.
- 3Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- 4Add the sliced mushrooms and cook for another 3-4 minutes until they start to soften.
- 5Pour in the vegetable broth and bring to a simmer.
- 6Stir in the miso paste and soy sauce until fully dissolved.
- 7Add the chopped bok choy and simmer for an additional 2-3 minutes until wilted.
- 8Add the cooked udon noodles to the pot and stir to combine.
- 9If desired, add chili flakes for some heat.
- 10Serve hot, garnished with sliced green onions.
Equipment
This dish combines elements of Japanese udon noodles with a rich, creamy curry soup, reflecting a fusion of flavors.
Ingredients
- ●200g udon noodles
- ●1 tbsp vegetable oil
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 carrot, sliced
- ●1 bell pepper, sliced
- ●400ml coconut milk
- ●2 cups vegetable broth
- ●2 tbsp curry powder
- ●1 tbsp soy sauce
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp chili flakes (optional)
- ●Fresh cilantro for garnish
Instructions
- 1Cook the udon noodles according to package instructions, then drain and set aside.
- 2In a large pot, heat the vegetable oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5Add the sliced carrot and bell pepper, cooking for about 3-4 minutes until slightly softened.
- 6Pour in the coconut milk and vegetable broth, stirring to combine.
- 7Add the curry powder, soy sauce, salt, black pepper, and chili flakes (if using). Bring to a simmer.
- 8Let the soup simmer for about 10 minutes to allow the flavors to meld.
- 9Add the cooked udon noodles to the pot and stir gently to combine.
- 10Serve hot, garnished with fresh cilantro.
Equipment
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