Udon soup is a beloved dish in Japanese cuisine, known for its hearty, comforting flavors and versatility. The thick, chewy udon noodles are the perfect base for a variety of broths, from savory miso and soy sauce to spicy kimchi and light vegetable-based options.
Whether you’re craving something rich and warming on a cold day or something light and refreshing for a lighter meal, udon soup has a recipe to fit the bill.
With endless variations of vegetables, proteins, and seasonings to choose from, it’s no wonder that udon soup is a favorite around the world.
In this article, we’ve gathered 30+ delicious udon soup recipes that range from traditional flavors to creative twists.
Whether you’re a seasoned cook or just discovering the joys of udon, these recipes will provide the inspiration you need to craft your next comforting bowl. Let’s dive into the rich, flavorful world of udon soups!
30+ Cozy and Nourishing Udon Soup Recipes to Make at Home
Udon soup offers a wide variety of flavors and textures, making it an incredibly versatile dish for any occasion. Whether you prefer a light, vegetable-packed soup or a hearty, protein-rich bowl, the possibilities are endless.
With the recipes provided, you can enjoy authentic, restaurant-quality udon soups right at home. Experiment with different broths, toppings, and protein options to create your perfect bowl.
Udon soup is not only delicious but also a comforting meal that brings warmth and joy to any table.
So, gather your ingredients and start slurping your way to udon bliss!
Classic Japanese Udon Soup
This traditional Japanese Udon Soup is a comforting and flavorful dish made with thick udon noodles, savory dashi broth, and a variety of vegetables and proteins. Whether you’re enjoying it on a cold winter day or as a quick weeknight meal, this soup is the perfect balance of satisfying and nourishing.
Ingredients:
- 4 cups dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (optional)
- 2 teaspoons sugar
- 4 cups cooked udon noodles (fresh or frozen)
- 1/2 cup sliced green onions
- 1/2 cup shiitake mushrooms (or any mushrooms of choice)
- 1/2 block tofu, cubed
- 1/4 cup nori strips (optional)
- 1 soft-boiled egg (optional)
Instructions:
- Prepare the dashi stock if you’re making it from scratch, or use pre-made dashi powder dissolved in water. Bring the dashi to a simmer in a medium pot.
- Add soy sauce, mirin, sake, and sugar to the pot, stirring well to combine the flavors. Allow the broth to simmer for 5–7 minutes to allow the flavors to meld.
- While the broth is simmering, cook the udon noodles according to package instructions. Drain and set aside.
- Add the mushrooms and tofu to the simmering broth, cooking for 3–5 minutes until the mushrooms soften.
- Divide the cooked udon noodles into bowls. Pour the hot broth, mushrooms, tofu, and green onions over the noodles.
- Garnish with nori strips and a soft-boiled egg, if using.
- Serve immediately and enjoy!
This Classic Japanese Udon Soup is a simple yet rich dish that brings out the comforting essence of Japanese cuisine. The dashi-based broth is the heart of this recipe, providing umami and depth that perfectly complements the chewy udon noodles. With the addition of tofu and mushrooms, this soup is not only satisfying but also packed with nutrients. You can also personalize this dish by adding your favorite vegetables or proteins, making it versatile for any taste preference.
Spicy Kimchi Udon Soup
A fusion of Japanese and Korean flavors, this Spicy Kimchi Udon Soup combines the hearty texture of udon noodles with the bold, spicy kick of kimchi. The flavorful broth, enhanced by gochujang (Korean chili paste) and the fermented tang of kimchi, creates a delightful, fiery dish that warms both body and soul.
Ingredients:
- 4 cups chicken broth or dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 cup kimchi, chopped
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 1/2 cup spinach or bok choy
- 4 cups cooked udon noodles
- 1/2 cup sliced green onions
- 1 boiled egg (optional)
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the gochujang and cook for another 1-2 minutes until it becomes aromatic.
- Add the chicken broth or dashi stock to the pot, stirring well to dissolve the gochujang into the liquid. Bring the broth to a simmer.
- Add the chopped kimchi and sugar, stirring to combine. Simmer for about 5 minutes, allowing the kimchi to infuse the broth with its flavor.
- Stir in the spinach or bok choy, and let it cook for 2-3 minutes until wilted.
- Cook the udon noodles separately according to the package instructions. Drain and divide them into serving bowls.
- Pour the hot kimchi broth over the noodles. Garnish with green onions and a boiled egg if desired.
- Serve immediately and enjoy the spicy warmth!
The Spicy Kimchi Udon Soup is an explosion of flavors, combining the umami of the broth with the tangy heat of kimchi and gochujang. This dish is perfect for anyone craving something a little spicier and more complex than the typical udon soup. The addition of kimchi not only adds a bold flavor but also provides a probiotic boost, making this soup both tasty and gut-friendly. It’s an excellent choice for a quick, satisfying meal that packs a punch!
Coconut Curry Udon Soup
This Coconut Curry Udon Soup offers a delightful twist on the classic udon soup by introducing a rich, creamy coconut curry broth. The fragrant spices of curry powder and the richness of coconut milk create a comforting, hearty soup that’s perfect for a cold evening or when you’re in the mood for something unique and flavorful.
Ingredients:
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 cup carrots, julienned
- 1/2 cup bell peppers, thinly sliced
- 4 cups cooked udon noodles
- 1/2 cup baby spinach
- 1/4 cup cilantro, chopped
- 1 lime (for garnish)
Instructions:
- In a large pot, heat the vegetable broth over medium heat. Once simmering, add the coconut milk, red curry paste, and curry powder. Stir to combine and simmer for 5 minutes to meld the flavors.
- Add the soy sauce and brown sugar to the broth, stirring until dissolved. Taste and adjust seasoning as needed.
- Add the carrots and bell peppers to the broth, cooking for another 5 minutes until they soften slightly.
- While the broth is cooking, prepare the udon noodles according to the package instructions. Drain and set aside.
- Add the cooked udon noodles to the pot, followed by the baby spinach. Let it cook for 2–3 minutes until the spinach wilts.
- Serve the soup in bowls, garnished with cilantro and a squeeze of lime for added freshness.
- Enjoy the rich and creamy flavors!
The Coconut Curry Udon Soup is a comforting, tropical twist on traditional udon. The coconut milk creates a smooth and creamy base that pairs wonderfully with the aromatic curry spices. The vegetables add a fresh crunch, while the udon noodles provide a hearty and satisfying texture. This recipe is perfect for those who enjoy bold, flavorful dishes with a bit of heat and a creamy finish. It’s an excellent choice for a cozy dinner or a fun, new way to enjoy udon soup.
Miso Udon Soup
This Miso Udon Soup is a wholesome and hearty dish with a savory, umami-packed miso broth, soft udon noodles, and a medley of vegetables. The rich, earthy flavors of miso combine with the chewy noodles, making it a satisfying meal that can be enjoyed any time of the year.
Ingredients:
- 4 cups dashi stock
- 3 tablespoons miso paste (white or red)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 cup sliced mushrooms (shiitake, button, or a mix)
- 1/2 cup baby spinach
- 1/2 cup shredded carrots
- 4 cups cooked udon noodles
- 2 tablespoons sliced green onions
- 1 boiled egg (optional)
- 1 tablespoon sesame seeds (optional)
Instructions:
- In a large pot, heat sesame oil over medium heat. Add the mushrooms and sauté for 2-3 minutes until they begin to soften.
- Add the dashi stock and bring to a simmer. Stir in the miso paste and soy sauce, making sure the miso dissolves completely into the broth.
- Add the shredded carrots and cook for 3-4 minutes until tender.
- Stir in the spinach and cook until it wilts, about 1-2 minutes.
- While the broth is simmering, cook the udon noodles according to package instructions. Drain and divide the noodles into bowls.
- Pour the hot miso broth and vegetables over the noodles.
- Garnish with sliced green onions, a boiled egg, and sesame seeds for extra flavor.
- Serve immediately and enjoy the deep, savory flavors!
The Miso Udon Soup is a simple yet deeply flavorful dish that provides all the warmth and comfort of a traditional Japanese soup. The miso paste gives the broth its rich, umami taste, while the vegetables and noodles offer texture and substance. The soft-boiled egg adds creaminess and richness, making each spoonful delightful. This soup is perfect for a nourishing lunch or dinner, offering a healthy dose of protein and vitamins from the vegetables and miso. It’s a great option for anyone craving a light yet satisfying bowl of soup.
Seafood Udon Soup
This Seafood Udon Soup combines succulent seafood such as shrimp, scallops, and fish with thick, chewy udon noodles in a fragrant, light broth. The addition of fresh herbs and a hint of citrus creates a flavorful soup that is both refreshing and hearty, making it a perfect choice for a seafood lover’s meal.
Ingredients:
- 4 cups seafood stock or dashi
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (optional)
- 1 teaspoon sesame oil
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup baby bok choy or spinach
- 1/2 cup shrimp, peeled and deveined
- 1/2 cup scallops
- 1/2 cup white fish fillets, cut into chunks
- 4 cups cooked udon noodles
- 1/4 cup sliced green onions
- 1 teaspoon grated ginger
- 1/2 lime (for garnish)
- Fresh cilantro (optional)
Instructions:
- Heat sesame oil in a large pot over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes until softened.
- Pour in the seafood stock (or dashi) and bring to a simmer. Stir in the soy sauce, mirin, sake, and grated ginger.
- Add the shrimp, scallops, and fish to the pot, cooking for about 3-4 minutes until the seafood is cooked through and tender.
- Add the bok choy or spinach, cooking for another 2-3 minutes until the greens are wilted.
- While the broth is simmering, cook the udon noodles according to the package instructions. Drain and divide the noodles into bowls.
- Ladle the seafood broth and vegetables over the noodles.
- Garnish with green onions, a squeeze of lime juice, and fresh cilantro, if desired.
- Serve hot and enjoy!
The Seafood Udon Soup is a perfect balance of delicate seafood flavors and hearty, satisfying noodles. The light yet flavorful broth, enriched with mirin and soy sauce, complements the freshness of the shrimp, scallops, and fish. The udon noodles soak up the broth, making each bite comforting and delicious. This soup is ideal for seafood lovers and is perfect for any occasion, offering both freshness and depth of flavor. It’s a versatile dish that can be enjoyed year-round, whether you’re craving something light and refreshing or a comforting meal to warm you up.
Veggie Udon Soup
This Veggie Udon Soup is a healthy and vibrant dish loaded with fresh vegetables and hearty udon noodles in a flavorful broth. It’s a vegan-friendly option that’s both satisfying and nourishing, perfect for anyone looking for a plant-based meal without compromising on taste.
Ingredients:
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup carrots, julienned
- 1/2 cup bell peppers, thinly sliced
- 1/2 cup baby spinach
- 1/4 cup edamame (optional)
- 4 cups cooked udon noodles
- 1 tablespoon sesame seeds (optional)
- 1/4 cup sliced green onions
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the grated ginger and sauté for 1-2 minutes until fragrant.
- Stir in the sliced mushrooms, carrots, and bell peppers, and cook for 3-4 minutes until slightly tender.
- Pour in the vegetable broth and soy sauce. Bring the soup to a simmer and cook for another 5 minutes to allow the flavors to develop.
- Add the spinach and edamame (if using), cooking for 2-3 minutes until the spinach wilts and the edamame is heated through.
- While the broth is simmering, cook the udon noodles according to the package instructions. Drain and divide the noodles into bowls.
- Pour the hot veggie broth and vegetables over the noodles.
- Garnish with sesame seeds and sliced green onions before serving.
- Serve immediately and enjoy the fresh, light flavors!
The Veggie Udon Soup is a light, yet satisfying dish that’s perfect for those who prefer a plant-based meal. The fresh vegetables provide crunch and vibrancy, while the savory vegetable broth infuses the udon noodles with flavor. The addition of edamame boosts the protein content, making this soup a well-rounded, nutritious option. It’s a wonderful choice for a quick lunch or dinner, offering a comforting, healthy alternative to heavier meals. You can also add your favorite vegetables to make this dish your own!
Spicy Udon Soup
This Spicy Udon Soup is perfect for those who enjoy a bit of heat in their meals. With a rich and spicy broth made from gochujang (Korean chili paste), miso, and garlic, paired with tender udon noodles and vegetables, this soup provides the perfect balance of heat, umami, and comfort.
Ingredients:
- 4 cups vegetable or chicken broth
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1/2 cup bok choy, chopped
- 1/2 cup sliced shiitake mushrooms
- 4 cups cooked udon noodles
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons chopped cilantro (optional)
- 1 boiled egg (optional)
- Sriracha (optional for extra heat)
Instructions:
- In a large pot, heat sesame oil over medium heat. Add the minced garlic and sliced onion, cooking for 2-3 minutes until fragrant.
- Stir in the gochujang and miso paste, cooking for another minute to bring out the flavors.
- Pour in the broth and soy sauce, bringing the soup to a simmer.
- Add the sliced mushrooms and bok choy, cooking for about 5 minutes until the vegetables are tender.
- Stir in the rice vinegar to balance the flavors.
- While the soup simmers, cook the udon noodles according to package instructions. Drain and divide them into bowls.
- Pour the spicy broth over the noodles and vegetables.
- Garnish with sesame seeds, cilantro, and a boiled egg. If you want more heat, drizzle with sriracha.
- Serve immediately and enjoy the comforting heat!
The Spicy Udon Soup delivers an exciting combination of bold flavors and heat. The gochujang gives the broth a deep, savory spiciness, while the miso adds umami and depth. The fresh vegetables and chewy udon noodles provide a satisfying texture that perfectly balances the heat. This soup is ideal for those who enjoy a little extra spice in their meals and is a perfect choice to warm up on a cold day. The option to add a boiled egg and sriracha allows you to tailor the level of heat to your preference, making this dish a customizable and comforting experience.
Chicken Udon Soup
This Chicken Udon Soup is a wholesome and nourishing dish with tender pieces of chicken, chewy udon noodles, and a flavorful broth. It’s a comforting meal that’s easy to prepare and perfect for a cozy lunch or dinner. The addition of fresh vegetables makes it a balanced, one-pot meal that’s both healthy and satisfying.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 inch piece of ginger, grated
- 1/2 cup sliced mushrooms (shiitake or white)
- 1/2 cup baby spinach
- 1/2 cup carrot, julienned
- 1/4 cup sliced green onions
- 4 cups cooked udon noodles
- 1 boiled egg (optional)
- 1 tablespoon sesame seeds (optional)
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
- Add the chicken broth and soy sauce, bringing it to a simmer.
- Stir in the sliced mushrooms, cooking for 3-4 minutes until they soften.
- Add the shredded chicken, spinach, and carrots, and cook for another 2-3 minutes until the vegetables are tender.
- While the soup is simmering, cook the udon noodles according to package instructions. Drain and divide the noodles into bowls.
- Pour the hot chicken broth and vegetables over the noodles.
- Garnish with sliced green onions, a boiled egg, and sesame seeds if desired.
- Serve immediately and enjoy the hearty, comforting flavors!
Chicken Udon Soup is the ultimate comfort food—simple, nourishing, and full of flavor. The tender chicken provides protein, while the vegetables bring freshness and crunch. The savory broth infuses the udon noodles with flavor, making each bite a cozy delight. This recipe is versatile and can easily be adapted by adding more vegetables or seasonings to suit your preferences. It’s an excellent choice for a quick dinner that’s both filling and healthy. The addition of a boiled egg makes it even more satisfying, making this soup an all-around winner for any occasion.
Tofu Udon Soup
This Tofu Udon Soup is a light yet filling vegetarian dish that combines silky tofu, chewy udon noodles, and a savory, flavorful broth. It’s an excellent choice for a meatless meal that’s rich in protein and perfect for anyone looking for a nutritious yet satisfying soup.
Ingredients:
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 1/2 block firm tofu, cut into cubes
- 1/2 cup bok choy, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1/4 cup sliced green onions
- 4 cups cooked udon noodles
- 1 tablespoon sesame seeds (optional)
- 1 teaspoon chili flakes (optional)
Instructions:
- Heat the sesame oil in a large pot over medium heat. Add the mushrooms and sauté for 3-4 minutes until softened.
- Add the vegetable broth, soy sauce, and miso paste, stirring to dissolve the miso and bring the soup to a simmer.
- Add the cubed tofu and bok choy, cooking for 3-4 minutes until the tofu is heated through and the bok choy wilts.
- While the soup simmers, cook the udon noodles according to the package instructions. Drain and divide the noodles into bowls.
- Pour the hot broth, tofu, and vegetables over the noodles.
- Garnish with sliced green onions, sesame seeds, and chili flakes if desired.
- Serve hot and enjoy!
The Tofu Udon Soup is a delicious and healthy vegetarian option that offers all the comfort of a traditional udon soup without the meat. The tofu adds a soft, creamy texture that complements the chewy udon noodles, while the mushrooms and bok choy provide depth and freshness. The miso-based broth is rich and savory, making each spoonful a flavorful experience. This soup is not only filling but also packed with protein from the tofu, making it a perfect choice for a light yet satisfying meal. It’s ideal for anyone seeking a nourishing plant-based soup that doesn’t compromise on flavor.
Beef Udon Soup
This Beef Udon Soup is a savory and satisfying dish featuring tender slices of beef, chewy udon noodles, and a rich, aromatic broth. It’s a comforting meal that combines the bold flavors of beef with the gentle warmth of a Japanese-inspired soup. Perfect for a hearty dinner, this soup is easy to make and sure to please anyone who enjoys a meaty, flavorful bowl.
Ingredients:
- 1/2 lb thinly sliced beef (ribeye or sirloin)
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin (optional)
- 2 cloves garlic, minced
- 1/2 inch piece of ginger, grated
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup bok choy or spinach, chopped
- 1/2 cup sliced green onions
- 4 cups cooked udon noodles
- 1 boiled egg (optional)
- 1 tablespoon sesame seeds (optional)
Instructions:
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add the beef broth, soy sauce, and mirin (if using), bringing the broth to a simmer.
- Stir in the sliced mushrooms and cook for 3-4 minutes until they begin to soften.
- Add the thinly sliced beef, allowing it to cook in the broth for about 2-3 minutes until tender.
- Add the bok choy or spinach and cook for another 2 minutes until wilted.
- While the soup simmers, cook the udon noodles according to package instructions. Drain and divide the noodles into bowls.
- Pour the hot broth and beef over the noodles.
- Garnish with sliced green onions, sesame seeds, and a boiled egg if desired.
- Serve immediately and enjoy the rich, meaty flavors!
Beef Udon Soup is the perfect dish for a cozy dinner. The tender beef, combined with the rich, umami-packed broth, creates a comforting experience with every spoonful. The addition of mushrooms and greens provides depth and freshness, while the udon noodles soak up the delicious flavors, making it a filling and hearty meal. This soup is a great way to enjoy the savory goodness of beef in a simple and satisfying dish. Whether you’re craving a warm dinner after a long day or hosting a family meal, this beef udon soup is sure to impress.
Shrimp Udon Soup
This Shrimp Udon Soup is a light yet flavorful dish that combines the sweetness of shrimp with the savory umami of a miso-based broth. The udon noodles add a satisfying chew, while fresh vegetables like bok choy and mushrooms bring a balance of textures. It’s a great option for seafood lovers looking for a quick and delicious bowl of soup.
Ingredients:
- 1/2 lb shrimp, peeled and deveined
- 4 cups vegetable or chicken broth
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 inch piece of ginger, grated
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup bok choy, chopped
- 1/2 cup baby spinach
- 4 cups cooked udon noodles
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons chopped cilantro (optional)
Instructions:
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Stir in the miso paste and soy sauce, then pour in the broth, bringing the soup to a simmer.
- Add the sliced mushrooms, bok choy, and spinach, cooking for 3-4 minutes until the vegetables are tender.
- Add the shrimp and cook for another 2-3 minutes until they turn pink and are fully cooked.
- While the soup simmers, cook the udon noodles according to package instructions. Drain and divide them into bowls.
- Pour the hot broth and shrimp over the noodles.
- Garnish with sesame seeds and cilantro for added flavor and color.
- Serve hot and enjoy the refreshing, savory flavors!
Shrimp Udon Soup is a light and nourishing dish that balances delicate shrimp with the richness of miso-based broth. The chewy udon noodles complement the seafood, while the vegetables add freshness and texture. It’s an excellent choice for a quick, healthy meal that’s both flavorful and filling. The sesame seeds and cilantro garnish enhance the dish with additional layers of flavor and a touch of color. This shrimp udon soup is perfect for seafood lovers who want a comforting, yet light soup that can be enjoyed any time of year.
Veggie Udon Soup
The Veggie Udon Soup is a delightful vegetarian dish packed with colorful vegetables, chewy udon noodles, and a rich, savory broth. It’s a healthy, light yet hearty soup that can be enjoyed by anyone, whether they’re vegetarian or simply looking to enjoy a meatless meal. The mix of fresh vegetables, tofu, and a miso-based broth makes this dish wholesome and satisfying.
Ingredients:
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 inch piece of ginger, grated
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup bok choy, chopped
- 1/2 cup baby spinach
- 1/2 cup carrots, julienned
- 1/2 block firm tofu, cubed
- 4 cups cooked udon noodles
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons sliced green onions (optional)
Instructions:
- Heat sesame oil in a large pot over medium heat. Add the grated ginger and cook for 1-2 minutes until fragrant.
- Stir in the miso paste and soy sauce, then pour in the vegetable broth, bringing it to a simmer.
- Add the sliced mushrooms, bok choy, spinach, and carrots, cooking for 3-4 minutes until the vegetables are tender.
- Stir in the cubed tofu and simmer for another 2 minutes to heat through.
- While the soup simmers, cook the udon noodles according to package instructions. Drain and divide them into bowls.
- Pour the hot broth and vegetables over the noodles.
- Garnish with sesame seeds and green onions for extra flavor and a fresh look.
- Serve immediately and enjoy!
Veggie Udon Soup is a nourishing and vibrant bowl of goodness. Packed with vegetables and tofu, it’s a wholesome, plant-based meal that offers plenty of flavor and texture. The miso-based broth is rich and savory, complementing the fresh veggies and chewy noodles perfectly. This soup is ideal for vegetarians, but it’s also a great option for anyone who wants a lighter meal without sacrificing flavor. Whether you’re looking for a healthy lunch or a comforting dinner, this veggie udon soup is sure to satisfy.
Spicy Kimchi Udon Soup
The Spicy Kimchi Udon Soup is a bold and flavorful dish that brings together the spicy, tangy kick of kimchi with the comfort of udon noodles. The combination of fermented kimchi and a rich broth creates a deeply satisfying and slightly spicy soup that’s perfect for those who enjoy a bit of heat in their meals. Paired with tender udon noodles and a sprinkle of green onions, this soup is an exciting take on traditional udon.
Ingredients:
- 4 cups vegetable or chicken broth
- 1/2 cup kimchi, chopped
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 inch piece of ginger, grated
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup bok choy or napa cabbage, chopped
- 1/2 cup baby spinach
- 4 cups cooked udon noodles
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
- Stir in the gochujang, soy sauce, and broth, bringing the mixture to a simmer.
- Add the chopped kimchi, shiitake mushrooms, bok choy, and spinach, cooking for 3-4 minutes until the vegetables are tender and the kimchi has softened.
- While the soup is simmering, cook the udon noodles according to package instructions. Drain and divide them into bowls.
- Pour the hot broth, kimchi, and vegetables over the noodles.
- Garnish with chopped green onions and sesame seeds, if desired.
- Serve hot and enjoy the spicy, tangy goodness!
Spicy Kimchi Udon Soup is a vibrant and bold dish that’s full of umami and heat. The kimchi gives the soup a tangy and slightly spicy depth, while the udon noodles provide a satisfying base. The combination of gochujang and kimchi creates a flavorful broth that’s perfect for spice lovers. This soup is a wonderful way to incorporate more fermented foods into your diet while enjoying a comforting, warming meal. Whether you’re craving something spicy or simply want to try a new twist on traditional udon, this soup is sure to hit the spot.
Chicken and Vegetable Udon Soup
This Chicken and Vegetable Udon Soup is a wholesome and filling dish, packed with tender chicken, fresh vegetables, and chewy udon noodles in a savory broth. The light yet flavorful broth, combined with the natural sweetness of vegetables like carrots, bok choy, and mushrooms, makes this a well-balanced meal. It’s a great choice for a nourishing lunch or dinner that’s easy to prepare and perfect for any day.
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
- 1/2 cup bok choy, chopped
- 1/2 cup baby spinach
- 2 cloves garlic, minced
- 4 cups cooked udon noodles
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
- Add the chicken broth, soy sauce, and rice vinegar, bringing it to a simmer.
- While the broth heats up, season the chicken breasts with a pinch of salt and pepper. Cook the chicken breasts in a separate pan over medium heat for about 6-7 minutes per side, or until cooked through. Slice them thinly.
- Add the shiitake mushrooms, carrots, and bok choy to the broth, cooking for 4-5 minutes until the vegetables are tender.
- While the soup simmers, cook the udon noodles according to package instructions. Drain and divide the noodles into bowls.
- Add the sliced chicken and spinach to the broth and simmer for another 2 minutes.
- Pour the hot broth and vegetables over the noodles.
- Garnish with green onions and sesame seeds, if desired.
- Serve hot and enjoy the hearty, wholesome flavors!
Chicken and Vegetable Udon Soup is a comforting, nutritious dish that’s perfect for any season. The combination of tender chicken, fresh vegetables, and flavorful broth creates a satisfying meal that’s both light and filling. The udon noodles soak up the delicious broth, making each bite flavorful and comforting. Whether you’re looking for a quick lunch or a wholesome dinner, this soup delivers in both taste and nutrition. It’s easy to make, packed with fresh ingredients, and sure to become a family favorite.
Tofu and Spinach Udon Soup
The Tofu and Spinach Udon Soup is a simple, healthy dish that highlights the delicate flavor of tofu combined with the rich umami of miso-based broth. This vegetarian-friendly soup is full of texture and fresh flavors, making it perfect for a light yet satisfying meal. The chewy udon noodles and the earthy taste of spinach balance the mild tofu, creating a comforting, nourishing bowl.
Ingredients:
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 inch piece of ginger, grated
- 1/2 block firm tofu, cubed
- 1/2 cup baby spinach
- 4 cups cooked udon noodles
- 1/2 cup sliced shiitake mushrooms
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions:
- Heat sesame oil in a large pot over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Stir in the miso paste and soy sauce, then pour in the vegetable broth, bringing the mixture to a simmer.
- Add the sliced shiitake mushrooms and tofu cubes, simmering for about 3-4 minutes to allow the tofu to absorb the flavors.
- Stir in the baby spinach and cook for 1-2 minutes until it wilts.
- While the soup simmers, cook the udon noodles according to package instructions. Drain and divide the noodles into bowls.
- Pour the hot broth and tofu mixture over the noodles.
- Garnish with green onions and sesame seeds, if desired.
- Serve immediately and enjoy the soothing, light flavors!
Tofu and Spinach Udon Soup is a light yet flavorful dish that’s perfect for vegetarians and those looking to enjoy a healthy, comforting meal. The tofu adds a soft, silky texture, while the spinach contributes freshness and a boost of nutrients. The miso-based broth is savory and satisfying, complementing the mild tofu and the chewy udon noodles perfectly. This soup is a wonderful option for a quick lunch or light dinner, offering a nourishing and delicious bowl of warmth. Whether you’re seeking a healthy option or simply enjoy plant-based dishes, this tofu and spinach udon soup is sure to hit the spot.
Note: More recipes are coming soon!
