25+ Delicious Udon Noodle Soup Recipes to Savor

Udon noodle soup is a comforting and satisfying dish that has become a staple in many households, thanks to its versatility and hearty flavors.

Made with thick, chewy udon noodles and a variety of broths, vegetables, proteins, and spices, this dish offers endless variations to suit any taste.

Whether you’re looking for a warming bowl of soup on a chilly day or a flavorful meal to enjoy with friends and family, udon noodle soup can easily be customized to your liking.

In this blog, we’ll share 25+ udon noodle soup recipes, ranging from simple broths to spicy versions and everything in between.

So, grab your chopsticks and get ready to dive into the world of delicious udon soups!

25+ Delicious Udon Noodle Soup Recipes to Savor

Udon noodle soup is more than just a meal—it’s an experience.

With its chewy noodles, savory broths, and endless customization options, it’s the perfect dish to satisfy your cravings and bring comfort to your kitchen.

Whether you prefer a traditional Japanese miso broth or want to try something spicy or unique, there’s a recipe here for every palate.

Experiment with different ingredients and flavors, and soon you’ll be enjoying a bowl of delicious udon noodle soup that feels like a warm hug in a bowl.

So, next time you’re in the mood for something satisfying and flavorful, turn to one of these 25+ udon noodle soup recipes for the ultimate comfort food experience.

Classic Udon Noodle Soup with Broth

This traditional Japanese Udon Noodle Soup features soft, chewy udon noodles in a savory dashi-based broth. It’s a comforting dish that’s simple to prepare yet full of rich flavors. Topped with fresh spring onions, a boiled egg, and tempura, this soup is perfect for a cozy meal.

Ingredients:

• 200g udon noodles (fresh or dried)
• 4 cups dashi broth (or substitute with vegetable broth)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 2 boiled eggs
• 2 spring onions, chopped
• Tempura (optional)
• A pinch of sesame seeds (optional)

Instructions:

1. Cook the udon noodles according to the package instructions, then drain and set aside.
2. In a pot, bring the dashi broth to a simmer over medium heat.
3. Add soy sauce, mirin, and sugar to the broth, stirring to combine.
4. Once the broth has come together, add the cooked udon noodles and allow them to warm through in the broth for about 2 minutes.
5. Pour the soup into bowls, placing the udon noodles in the center.
6. Halve the boiled eggs and place on top of the noodles, followed by chopped spring onions and tempura.
7. Optionally, sprinkle sesame seeds for extra flavor and texture.
8. Serve hot and enjoy!

This classic udon noodle soup offers a comforting combination of warm, flavorful broth and chewy noodles, with just the right balance of sweetness and umami. The addition of a soft-boiled egg and crispy tempura elevates this dish to something truly special, making it an ideal option for any meal. Whether you’re serving it on a cold winter day or preparing a simple weeknight dinner, this dish is bound to become a family favorite.

Spicy Miso Udon Noodle Soup

For those who enjoy a little heat, this Spicy Miso Udon Noodle Soup is a flavorful twist on the classic. The rich and spicy miso broth pairs perfectly with the thick, chewy udon noodles. Topped with fresh vegetables and a soft-boiled egg, it’s a hearty and satisfying meal that’s packed with flavor.

Ingredients:

• 200g udon noodles
• 1 tbsp sesame oil
• 1/2 onion, sliced thinly
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tbsp red miso paste
• 1 tbsp soy sauce
• 4 cups vegetable broth
• 1 tbsp rice vinegar
• 1 tbsp chili paste or sriracha (adjust to taste)
• 2 boiled eggs
• 1 carrot, julienned
• 1/2 cup spinach or bok choy, chopped
• 2 spring onions, chopped
• Chili flakes (optional)

Instructions:

1. Cook the udon noodles according to the package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant and softened.
3. Stir in the miso paste, soy sauce, and chili paste, cooking for another minute.
4. Pour in the vegetable broth and bring to a simmer. Stir in the rice vinegar and let the broth cook for 5 minutes.
5. Add the cooked udon noodles to the broth, allowing them to heat through.
6. Once the noodles are ready, divide the soup into bowls.
7. Top with boiled eggs, julienned carrots, spinach (or bok choy), and chopped spring onions.
8. For an extra spicy kick, sprinkle with chili flakes.
9. Serve hot and enjoy!

This Spicy Miso Udon Noodle Soup is a bold and flavorful dish that will satisfy your cravings for something savory with a little heat. The miso broth offers a rich depth of flavor, while the spicy kick balances beautifully with the soft udon noodles. Topped with fresh vegetables and a creamy boiled egg, this soup becomes a complete, warming meal that’s perfect for those who like a little spice in their life.

Vegetarian Udon Noodle Soup with Tofu

This vegetarian udon noodle soup offers a lighter, plant-based option without sacrificing flavor. Featuring soft udon noodles in a savory vegetable broth with crispy tofu and fresh vegetables, it’s a nourishing and satisfying dish that’s both vegan and delicious.

Ingredients:

• 200g udon noodles
• 1 block firm tofu, drained and cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 4 cups vegetable broth
• 1 tbsp miso paste
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 cup mushrooms, sliced
• 1 carrot, julienned
• 1/2 cup spinach or bok choy, chopped
• 2 spring onions, chopped
• Soy sauce for marinating tofu

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes. Marinate the tofu in 1 tbsp soy sauce for 10 minutes.
2. Heat sesame oil in a large pot over medium heat. Add the garlic and ginger, sautéing for about 2 minutes until fragrant.
3. Stir in the miso paste and vegetable broth, bringing it to a simmer. Cook for 5 minutes to allow the flavors to meld.
4. In a separate pan, sauté the marinated tofu cubes over medium-high heat until golden and crispy on all sides. Set aside.
5. Add the udon noodles to the broth and cook according to package instructions.
6. Once the noodles are cooked, add the sliced mushrooms, julienned carrots, and spinach (or bok choy). Let the vegetables soften in the broth for 2-3 minutes.
7. Divide the soup into bowls, topping each with crispy tofu and chopped spring onions.
8. Serve hot and enjoy!

This Vegetarian Udon Noodle Soup with Tofu is a wonderful way to enjoy a wholesome and hearty meal without meat. The vegetable broth is flavorful, with the miso providing depth and richness. The addition of crispy tofu gives the soup a satisfying crunch, while the fresh vegetables add color and nutrients. This dish is perfect for vegans or anyone looking for a lighter but still filling option, offering a balanced meal in every bowl.

Kimchi Udon Noodle Soup

For those who love a tangy kick, this Kimchi Udon Noodle Soup is a vibrant fusion of Korean flavors with traditional Japanese udon. The spicy, fermented kimchi enhances the broth, giving the soup an exciting depth. Topped with sautéed vegetables and a boiled egg, this dish is a flavorful and filling meal that balances heat, tang, and savory richness.

Ingredients:

• 200g udon noodles
• 1 cup kimchi, chopped
• 4 cups vegetable or chicken broth
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 boiled eggs
• 1/2 cup mushrooms, sliced
• 1/2 cup bok choy or spinach, chopped
• 2 spring onions, chopped
• Sesame seeds for garnish (optional)

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing for 2-3 minutes until fragrant.
3. Add the chopped kimchi, gochujang, and soy sauce to the pot. Stir and cook for another 2-3 minutes to combine the flavors.
4. Pour in the broth and bring to a simmer. Let the broth cook for 5 minutes to infuse with the kimchi’s flavor.
5. Add the udon noodles and cook them in the broth for about 2 minutes until they are warmed through.
6. Stir in the sliced mushrooms and bok choy (or spinach) and cook for another 2 minutes until tender.
7. Divide the soup into bowls, adding a boiled egg on top of each serving.
8. Garnish with chopped spring onions and sesame seeds, if desired.
9. Serve hot and enjoy!

Kimchi Udon Noodle Soup is a bold and exciting twist on the traditional udon soup, bringing in the fermented tang of kimchi with a spicy kick from gochujang. The umami-rich broth pairs wonderfully with the chewy udon noodles, and the boiled egg adds a creamy richness. This soup is not only packed with flavor but also with nutrients from the vegetables, making it a perfectly balanced and satisfying meal.

Coconut Curry Udon Noodle Soup

This Coconut Curry Udon Noodle Soup is a creamy, aromatic dish that combines the richness of coconut milk with the warmth of curry spices. It’s a comforting soup that features udon noodles and a medley of vegetables. The addition of lime and cilantro adds a refreshing contrast, making this soup a unique and satisfying meal perfect for cold nights.

Ingredients:

• 200g udon noodles
• 1 can (400ml) coconut milk
• 4 cups vegetable broth
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 carrot, julienned
• 1/2 cup bell pepper, sliced
• 1 cup spinach, chopped
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Optional: chili flakes for extra heat

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 2-3 minutes until softened.
3. Stir in curry powder and cook for 1 more minute until fragrant.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the soup to a gentle simmer.
5. Add the julienned carrot, bell pepper, and spinach, cooking for 3-4 minutes until the vegetables are tender.
6. Add the cooked udon noodles to the soup and stir to combine.
7. Season with soy sauce and lime juice, and adjust the seasoning with salt, pepper, or more curry powder as desired.
8. Serve the soup in bowls, garnishing with fresh cilantro and chili flakes for heat if you like.
9. Serve hot and enjoy!

Coconut Curry Udon Noodle Soup is a flavorful and creamy dish that brings together the best of coconut milk and curry spices, paired with the hearty texture of udon noodles. The combination of tender vegetables and the light but rich broth makes it a satisfying meal that can be enjoyed any time of the year. The tangy lime and fresh cilantro add a bright contrast to the richness, making each bite exciting and balanced.

Shrimp and Udon Noodle Soup

This Shrimp and Udon Noodle Soup is a quick and delicious dish that’s perfect for seafood lovers. Featuring plump shrimp in a savory broth with udon noodles, it’s a light yet flavorful meal. The broth is made with dashi, soy sauce, and a touch of mirin, and the soup is topped with fresh vegetables and a sprinkle of sesame seeds.

Ingredients:

• 200g udon noodles
• 200g shrimp, peeled and deveined
• 4 cups dashi broth (or vegetable broth)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup mushrooms, sliced
• 1/2 cup bok choy or spinach, chopped
• 2 spring onions, chopped
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Pour in the dashi broth, soy sauce, and mirin, bringing the mixture to a simmer.
4. Add the shrimp to the broth and cook for 2-3 minutes until they turn pink and are cooked through.
5. Stir in the mushrooms and bok choy (or spinach), cooking for 2 minutes until tender.
6. Add the cooked udon noodles to the soup and allow everything to heat through.
7. Serve the soup in bowls, topping with chopped spring onions and sesame seeds.
8. Serve hot and enjoy!

Shrimp and Udon Noodle Soup is a delightful and satisfying dish that combines the natural sweetness of shrimp with the savory umami of the broth. The udon noodles soak up the delicious flavors, and the fresh vegetables add color and crunch. This soup is perfect for a light lunch or dinner, offering a seafood twist on the traditional udon noodle soup that will leave you craving more.

Spicy Miso Udon Noodle Soup

This Spicy Miso Udon Noodle Soup is a rich, umami-packed dish with a bold spicy kick. The miso-based broth is combined with chili paste for heat, creating a perfect balance of savory and spicy flavors. The chewy udon noodles absorb the flavor-packed broth, and the addition of vegetables and a soft-boiled egg makes it a hearty, satisfying meal.

Ingredients:

• 200g udon noodles
• 4 cups vegetable broth
• 2 tbsp miso paste (preferably red miso)
• 1 tbsp chili paste (gochujang or sriracha)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 carrot, julienned
• 1/2 cup bok choy or spinach, chopped
• 2 soft-boiled eggs (optional)
• 2 spring onions, chopped
• Sesame seeds for garnish (optional)

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Stir in the miso paste and chili paste, allowing them to dissolve in the oil for 1-2 minutes.
4. Add the vegetable broth and soy sauce, bringing the soup to a simmer. Let it cook for 5-7 minutes to infuse the flavors.
5. Add the julienned carrot and bok choy (or spinach), cooking for another 3 minutes until the vegetables are tender.
6. Add the cooked udon noodles to the soup and let them heat through.
7. Serve the soup in bowls, topping with soft-boiled eggs, chopped spring onions, and sesame seeds for extra flavor.
8. Serve hot and enjoy!

Spicy Miso Udon Noodle Soup is a flavorful and hearty dish, perfect for those who love a spicy kick. The miso broth is rich and deeply savory, while the chili paste adds just the right amount of heat. The soft-boiled egg and vegetables round out the meal, providing texture and freshness. This soup is a perfect comfort food, offering both warmth and bold flavors in every bite.

Vegetable Udon Noodle Soup

This Vegetable Udon Noodle Soup is a light yet satisfying dish packed with fresh vegetables and tender udon noodles. The broth is a delicate combination of vegetable stock, soy sauce, and a touch of mirin, allowing the natural flavors of the veggies to shine. It’s a healthy, vegetarian-friendly option that’s easy to prepare and perfect for any occasion.

Ingredients:

• 200g udon noodles
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 carrot, julienned
• 1/2 cup mushrooms, sliced
• 1/2 cup baby spinach
• 1/2 cup baby corn, sliced
• 2 spring onions, chopped
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Pour in the vegetable broth, soy sauce, and mirin. Bring the mixture to a simmer and cook for 5-7 minutes.
4. Add the julienned carrot, sliced mushrooms, and baby corn. Let the vegetables cook for about 4 minutes, until tender but still crisp.
5. Stir in the spinach and let it wilt into the broth for 1-2 minutes.
6. Add the cooked udon noodles to the soup, letting them heat through.
7. Serve the soup in bowls, topping with chopped spring onions and sesame seeds.
8. Serve hot and enjoy!

This Vegetable Udon Noodle Soup is a light and nourishing meal, offering a fresh combination of vegetables and udon noodles. The subtle yet flavorful broth enhances the natural taste of the vegetables, and the noodles add a satisfying chewiness. It’s a perfect option for those seeking a vegetarian or light soup, full of vibrant colors and wholesome ingredients.

Beef Udon Noodle Soup

Beef Udon Noodle Soup is a savory and hearty dish that brings together tender beef slices and chewy udon noodles in a flavorful broth. The beef is simmered in a soy-based broth with a hint of mirin, creating a rich, comforting soup. This dish is perfect for a cozy meal, combining the satisfying texture of udon with the savory umami of beef and broth.

Ingredients:

• 200g udon noodles
• 200g beef sirloin or ribeye, thinly sliced
• 4 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup mushrooms, sliced
• 1/2 cup bok choy or spinach, chopped
• 2 spring onions, chopped
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Pour in the beef broth, soy sauce, and mirin. Bring the soup to a simmer and cook for 5 minutes to infuse the flavors.
4. Add the sliced beef to the pot and cook for 2-3 minutes, until the beef is just cooked through.
5. Stir in the mushrooms and bok choy (or spinach), cooking for another 2 minutes until tender.
6. Add the cooked udon noodles to the soup and allow everything to heat through.
7. Serve the soup in bowls, topping with chopped spring onions and sesame seeds.
8. Serve hot and enjoy!

Beef Udon Noodle Soup is a comforting and flavorful dish, perfect for meat lovers. The tender beef adds richness to the broth, while the chewy udon noodles absorb the savory, umami-filled broth. The mushrooms and vegetables add texture and freshness, making this a well-rounded and satisfying meal for any day of the week.

Chicken Udon Noodle Soup

Chicken Udon Noodle Soup is a comforting and nourishing dish perfect for any time of year. The rich, savory chicken broth is paired with tender udon noodles and juicy chicken slices. With the addition of fresh vegetables like bok choy and mushrooms, this soup is not only filling but also packed with flavor. It’s a go-to recipe for a quick weeknight dinner or a relaxing weekend meal.

Ingredients:

• 200g udon noodles
• 2 chicken breasts, thinly sliced
• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup mushrooms, sliced
• 1/2 cup bok choy, chopped
• 1/2 cup carrots, julienned
• 2 spring onions, chopped
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Pour in the chicken broth, soy sauce, and mirin. Bring to a simmer and cook for 5-7 minutes.
4. Add the sliced chicken to the pot and cook for 3-4 minutes, until the chicken is fully cooked through.
5. Stir in the mushrooms, bok choy, and carrots. Let the vegetables cook for about 3 minutes until tender.
6. Add the cooked udon noodles to the soup, letting everything heat through.
7. Serve the soup in bowls, topping with chopped spring onions and sesame seeds for extra flavor.
8. Serve hot and enjoy!

Chicken Udon Noodle Soup is the ultimate comfort food, combining tender chicken, hearty udon noodles, and a flavorful broth. The freshness of the bok choy and mushrooms enhances the dish, providing a variety of textures that make each spoonful satisfying. This soup is easy to make, making it a perfect meal for busy weeknights or lazy weekends when you want something light yet filling.

Shrimp Udon Noodle Soup

Shrimp Udon Noodle Soup is a vibrant and flavorful dish with succulent shrimp, chewy udon noodles, and a rich, aromatic broth. The addition of ginger, garlic, and soy sauce enhances the natural sweetness of the shrimp, making this soup a delightful seafood twist on the classic udon noodle soup. It’s light, refreshing, and perfect for seafood lovers.

Ingredients:

• 200g udon noodles
• 200g shrimp, peeled and deveined
• 4 cups seafood or vegetable broth
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach, chopped
• 1 tbsp rice vinegar
• 2 spring onions, chopped
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Pour in the seafood or vegetable broth, soy sauce, and rice vinegar. Bring to a simmer.
4. Add the shrimp to the pot and cook for 2-3 minutes, until they turn pink and are cooked through.
5. Stir in the mushrooms and spinach, letting them cook for another 2 minutes until tender.
6. Add the cooked udon noodles to the soup and allow everything to heat through.
7. Serve the soup in bowls, topping with chopped spring onions and sesame seeds.
8. Serve hot and enjoy!

Shrimp Udon Noodle Soup is a perfect blend of savory broth, delicate shrimp, and satisfying noodles. The addition of garlic, ginger, and soy sauce makes the soup flavorful, while the shrimp adds a touch of sweetness. The mushrooms and spinach provide texture and color, making this dish a visually appealing and comforting meal that’s quick to prepare.

Tofu Udon Noodle Soup

Tofu Udon Noodle Soup is a flavorful vegetarian dish, perfect for anyone looking for a light yet hearty meal. Silky tofu cubes are added to a savory broth made with soy sauce and miso, creating a deep umami flavor. The udon noodles soak up all the goodness from the broth, while the vegetables add a fresh, crunchy element. It’s a wholesome soup that’s satisfying and nutritious.

Ingredients:

• 200g udon noodles
• 200g firm tofu, cut into cubes
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp miso paste (white or red)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup mushrooms, sliced
• 1/2 cup bok choy, chopped
• 2 tbsp soy sauce (for marinating tofu)
• 2 spring onions, chopped
• Sesame seeds for garnish

Instructions:

1. In a small bowl, marinate the tofu cubes with 2 tbsp of soy sauce for about 10 minutes.
2. Cook the udon noodles according to package instructions, then drain and set aside.
3. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
4. Add the vegetable broth, soy sauce, and miso paste. Stir until the miso paste dissolves and the broth is well combined.
5. Add the marinated tofu cubes to the pot and simmer for 5 minutes to infuse the flavors.
6. Stir in the mushrooms and bok choy, cooking for about 3 minutes until tender.
7. Add the cooked udon noodles to the soup, letting everything heat through.
8. Serve the soup in bowls, topping with chopped spring onions and sesame seeds for garnish.
9. Serve hot and enjoy!

Tofu Udon Noodle Soup is a light yet satisfying vegetarian dish, perfect for those seeking a plant-based option. The tofu soaks up the flavorful miso broth, adding a creamy texture to the soup. The mushrooms and bok choy offer a delightful contrast in texture, while the udon noodles make the soup feel complete. This dish is a perfect balance of flavors and is both nourishing and delicious.

Beef Udon Noodle Soup

Beef Udon Noodle Soup is a hearty, savory dish filled with tender beef slices, chewy udon noodles, and a deeply flavorful broth. The combination of thinly sliced beef and vegetables like bok choy and mushrooms adds layers of texture and taste. This comforting soup is a great way to enjoy a cozy, satisfying meal that’s easy to prepare.

Ingredients:

• 200g udon noodles
• 300g beef sirloin or ribeye, thinly sliced
• 4 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup bok choy, chopped
• 1 small carrot, julienned
• 2 spring onions, chopped
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Add the beef broth, soy sauce, and mirin. Stir to combine and bring to a simmer.
4. Add the sliced beef to the pot and cook for 2-3 minutes, until it’s just cooked through.
5. Stir in the mushrooms, bok choy, and carrots. Simmer for another 3-4 minutes until the vegetables are tender.
6. Add the cooked udon noodles to the pot, allowing everything to heat through.
7. Serve the soup in bowls, topping with chopped spring onions and sesame seeds for extra flavor.
8. Serve hot and enjoy!

Beef Udon Noodle Soup is a fulfilling and tasty dish, with tender beef slices and a rich broth that perfectly complement the chewy udon noodles. The addition of bok choy, mushrooms, and carrots makes this soup both visually appealing and nutritionally balanced. Whether you’re craving something warm and comforting or need a quick meal, this dish is a great choice that delivers both flavor and satisfaction.

Spicy Udon Noodle Soup

For those who love a kick of heat, Spicy Udon Noodle Soup offers a fiery, flavorful broth with tender noodles and vegetables. The spicy broth, infused with chili paste, garlic, and ginger, pairs beautifully with the thick udon noodles. Topped with fresh herbs and a squeeze of lime, this soup is a perfect balance of spice, sourness, and savory goodness.

Ingredients:

• 200g udon noodles
• 4 cups vegetable broth
• 2 tbsp chili paste or sambal oelek (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup spinach, chopped
• 1 small red bell pepper, sliced
• 1 spring onion, chopped
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Stir in the chili paste, soy sauce, and rice vinegar. Cook for 1-2 minutes to allow the flavors to combine.
4. Add the vegetable broth and bring to a simmer. Let the broth cook for 5-7 minutes to infuse the spices.
5. Add the mushrooms, spinach, and red bell pepper, simmering for another 3 minutes until the vegetables soften.
6. Add the cooked udon noodles to the pot and stir to combine.
7. Serve the soup in bowls, topping with chopped spring onion, fresh cilantro, and a wedge of lime for extra zest.
8. Serve hot and enjoy!

Spicy Udon Noodle Soup is a bold, flavorful dish for those who enjoy a bit of heat. The chili paste creates a deep spiciness that’s perfectly balanced with the savory broth, while the udon noodles and vegetables add texture and freshness. Topped with cilantro and lime, this soup is not only packed with flavor but also refreshing, making it a fantastic choice for spice lovers.

Miso Udon Noodle Soup

Miso Udon Noodle Soup offers a warm, savory experience with its rich miso-based broth. The smooth, slightly salty miso paste is blended with vegetable broth to create a creamy yet light soup that pairs wonderfully with udon noodles, tofu, and fresh vegetables. This soup is perfect for those who love a deep, umami flavor and want a simple yet satisfying meal.

Ingredients:

• 200g udon noodles
• 4 cups vegetable broth
• 2 tbsp white or red miso paste
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 cup tofu, cubed
• 1/2 cup bok choy, chopped
• 1/2 cup mushrooms, sliced
• 2 spring onions, chopped
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for 2 minutes until fragrant.
3. Stir in the miso paste and soy sauce, cooking for another 2 minutes to allow the flavors to combine.
4. Add the vegetable broth and bring to a simmer, stirring occasionally to dissolve the miso paste.
5. Add the tofu cubes, bok choy, and mushrooms to the pot. Simmer for about 3 minutes, allowing the vegetables to soften and the tofu to heat through.
6. Add the cooked udon noodles to the soup and stir to combine.
7. Serve the soup in bowls, topping with chopped spring onions and sesame seeds for extra texture and flavor.
8. Serve hot and enjoy!

Miso Udon Noodle Soup is a comforting, light dish with a rich umami flavor that comes from the miso paste. The tofu adds a silky texture, while the bok choy and mushrooms provide freshness and a bit of crunch. This dish is perfect for anyone seeking a satisfying, nourishing meal that’s both hearty and healthy, making it a great addition to your go-to soup recipes.

Note: More recipes are coming soon!