This Udon noodle soup is a Japanese inspired soup. It is an easy, well seasoned comfort soup. For all days of the week. In japan, China and other parts of Asia these types of soups are like a ‘fast food’ meal. You can get them anywhere at any time a day. Many people eat this soup for breakfast.
You can adjust this dish completely to your own liking. Some Udon soups are very well filled, while others prefer just a very well seasoned broth with the noodles.
Ingredient ideas for your own Udon soup
You can be as creative as you like with this dish. One main, and most important thing is the broth. Personally I like a very umami rich broth for this soup. You can check out the basic vegetable broth recipe here. For the noodle soup I normally add a good handful of dried mushrooms, and some miso paste. And then I let the ginger, lemongrass and chilli infuse in the strained stock for a while.
For the vegetables you can use; bok choi, spinach, broccoli, carrots, green beans or any other you prefer. You can top your udon noodle soup with herbs, spring onions (scallions) or toasted nuts or seeds. The possibilities are endless.
This Udon noodle soup recipe is part of my series; ‘Travels of taste‘. Using our imaginations to meet other cultures through food. So today we go to China. Get ready to imagine yourself travelling through this divers country whilst discovering its amazing cuisine. Check out my full China ‘travels of taste’ post; >>> China, It’s all about FOOD!
Find your own favourite Udon noodle soup, experiment and let us know what your preferences are. I always like to see your creations! Add @haricoco1 to your instagram post so we can share and inspire others.
1 lemongrass stalk, the lower thicker part chopped, the upper stalk just bruised for infusion
2 tbsp rice vinegar
50 ml tamari (or soy sauce)
1 fresh red chilli, pinched with some little holes for infusion.
180 g mushrooms, can be a mixture of mushroom, roughly chopped
2 spring onions, diagonal chopped
½ tsp of fresh ginger, minced
1 clove of garlic, minced
200 g of greens like pak choy, spinach, Chinese broccoli, or Chinese cabbage
2 tbsp sesame oil
1 tbsp olive oil
2 tbsp chives, chopped
1 tbsp toasted sesame seeds
Start with infusing your vegetable broth with the Asian flavours. Add the pieces of ginger, lemongrass, and red chilli to your stock. Bring to the boil, turn down the heat and let simmer gently (covered) for approx. 30 minutes so leave all the flavours to infuse.
After 30 minutes add the rice vinegar and tamari, strain the stock, and keep warm.
Meanwhile; cook your noodles according package. If they are cooked before you are ready to serve drizzle a little oil on them so they don’t stick.
Heat the olive oil in a pan add the mushrooms with a pinch of salt.
After 3 minutes add the minced garlic and ginger and stir well. Leave to cook another 3 minutes, for the flavours to get infused.
Finally stir in the spring onions. (but keep some separate for the final topping).
In a separately pan or wok prepare your greens by heating the sesame oil, and adding the greens. Depending on the chosen greens this will normally only take maximum 5 minutes. We want to keep the greens crunchy and fresh.
Once you have your different ingredients ready, you can start serving. In a bowl pour 2 cm stock.
Add the noodles on one side. Green and mushrooms on the other side (all separate).
Add more of the stock so it just covers all the ingredients. Top everything with the rest of the spring onions, the chives, and some toasted sesame seeds
It’s all about the infusion of the stock with this soup. You can adjust to your liking. A really nice topping with this soup is some crunchy peanuts.
Udon noodle soup
Serves: 2 – 3
Amount Per Serving:
% Daily Value*
Total Fat24.0 g
Saturated Fat 3.44 g
Trans Fat 0.0 g
Total Carbohydrate25.73 g
Dietary Fiber 4.96 g
Sugars 6.45 g
Vitamin A 29.76 %
Vitamin C 99.04 %
Calcium 21.66 %
Iron 25.05 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.