Make-It-Your-Own Udon Noodle Soup
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 3 servings
- 5ounces dried udon (⅔ of an 8-ounce package) or 2 7-ounce packages fresh or frozen noodles (spaghetti or bucatini also work)
- 1teaspoon sesame, olive, vegetable or canola oil
- 1tablespoon olive oil
- Fresh ginger, about 1-inch, peeled and finely minced, or grated on the smallest holes of a box grater
- 2 to 4garlic cloves, peeled and finely minced, or grated on the smallest holes of a box grater
- 3cups low-sodium vegetable or chicken broth
- 2cups, total, fresh or frozen vegetables, like thinly sliced carrots, bok choy, mushrooms, snow or snap peas, green beans, baby corn, corn kernels, peas, edamame, fresh spinach
- ½cup cubed firm tofu, precooked chicken, pork or beef (optional)
- 1tablespoon white miso paste or 3 to 4 tablespoons soy sauce, plus more soy sauce as needed
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
411 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 22 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
- Step 2
In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful – it might splatter.
- Step 3
Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
- Step 4
In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.
Private Notes
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Cooking Notes
Lisa
This one's a keeper! We make it often, switching up the ingredients every time. House favorites are mushrooms, bok choy, carrots, snap peas, spinach, scallions and a hard boiled egg--works well with whatever we throw in. Easy to customize with more or less ginger, garlic, soy...the recipe may have come from the kids edition but both kids and the adults who serve them (soup and otherwise) love it.
AC
Made this twice. First time there wasn’t enough soup base so doubled up and cooked slowly careful to get it up to a boil then simmer. Also left the noodles out till the end and placed the noodles in the bowl first .. covered with soup base and veg and then topped with a separately cooked fried egg and toasted sesame seeds. Delicious ... kids love it.
Aly Chap
made this with frozen udon noodles from the Asian grocery store. I used my own turkey broth, thin carrot rounds, adding the frozen noodles for the last 2-3 minutes until they were al dente. Removed from heat, added fresh sliced mushrooms and green onions, miso paste, soy sauce and a dash of rice vinegar. Amazing! I even impressed my Japanese granddaughter - no small feat...
Dara
This is amazing with salmon poached in the miso broth, yummmmmm!
Fallon
Great, super simple recipe. I didn't have any ginger but the 4 minced garlic cloves were enough to add a flavorful punch. Kept it simple and just threw in fresh green beans with udon noodles and an egg with red miso paste.
Theresa
I made this soup and followed the recipe closely. I used more vegetables than the two cups listed in the recipe so I increased the broth to 4 cups rather than 3. The vegetables I used are one bunch bok choy , 4 mushrooms sliced, 1/8 of a small head of cabbage, 1 broccoli crown and 2 carrots. I also added 12 jumbo shrimp. I used white miso paste ($$). This soup is easy and delicious! My husband loved this soup!
deborah
This was delicious, although a bit bland. I would triple the amount of garlic and ginger and also triple the amount of broth since there wasn’t much and there was an abundance of vegetables. Also added shrimp at the end, which was tasty and served it with Thai noodles because of the gluten in udon. Another suggestion would be to add chili garlic sauce. Also, if you’re going to double the broth, make sure that you double or triple the miso.
philobabe
Fantastic --easy recipe. Added dinosaur kale, bok choy, and sweet miso, and added some sriracha for extra spice. Played with proportions a bit: 4 cups unsalted chicken broth. Between the miso and low-sodium soy sauce, there was plenty of flavor. Extra udon noodles--stored separately, will add in after reheating the leftover broth.
CConcordia
This was a big hit. It was easy and delicious; I could actually get it on the table in 30 minutes—a feat for me. I used soy sauce because we didn’t have miso, added the udon noodles to the bottom of soup bowls then poured the soup, as one commenter suggested. We loved the ginger garlic combination, and it was very flavorful, even though I cut back on the garlic. I added carrots, scallions, snow peas, peas and some leftover beef we had. Looking forward to making this regularly—so versatile!
G.M.
Delicious. Made this many times. A real crowd pleaser. I use chicken as a protein
Gold
This was very bland. I made it with Cod and spinach and edamame and carrots and shiitake mushrooms. Also I doubled the recipe to have some leftovers since it oddly made enough for 3. There were way too many udon noodles. I won't make this again.
Grace
Overall, this was yummy. I used cabbage, carrots, onions, and put pickled radishes, chili crisp, and a soft boiled egg on top. I definitely feel like it needs more broth. I wound up adding an extra two cups of broth because to me three wasn’t nearly enough, even before I added the noodles. Otherwise it was great.
Tara Werner
we're both recovering from flu and I had everything, including frozen, cooked chicken to make this. Easy and tasty!
Jan S.
Excellent soup. Didn't have miso so used soy as suggested. Quick, easy, and really tasty. I'll make this again for sure.
deafcold
Add some rice vinegar and sriracha sauce to add more flavor. Overall a good recipe to try
Shel
I was expecting more flavor from this, but maybe I did something wrong. I’m going to try again. I do believe it definitely needs way more broth than stated.
Plantace
I just made this, using homemade chicken stock, bottled minced ginger (I added extra, ~ 2 tbs,) minced garlic, 1/2 pound of cubed firm tofu, perhaps a cup each of thinly sliced carrots and mushrooms, a good handful or 2 of minimally chopped baby spinach, extra miso paste, a package of shelf-stable cooked and topped with a small dollop of chili paste in each bowl. It's soooo gooood, and clearly adaptable. I was tempted to sub the tofu with some freshly ground pork, but that will be next time.
sgew
Next time would add chili flakes
Val
Made it again, this time no broth in the hose, used coconut water that I had from another soup recipe. Delightful. This combo seems endlessly satisfying.
Val
Delicious. It looked and sounded good, but it was even better than that. Chile crisp and green onions made a nice finish.
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