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.
Estimated reading time: 2 minutes
🥘 Main ingredients
- Udon noodles
- home-made vegetable stock
- fresh ginger
- lemongrass stalk
- rice vinegar
- tamari (or soy sauce)
- red chilli
- spring onions
- fresh ginger
- greens like ; pak choy, spinach, Chinese broccoli, or Chinese cabbage
- sesame oil
- olive oil
- sesame seeds
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.
📖 Variations for your own favourite
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. Then I let the ginger, lemongrass and chilli infuse in the strained stock for a few hours.
For the vegetables you can use; bok choi, spinach, broccoli, cauliflower, carrots, green beans or any other you prefer. You can top your udon noodle soup with various herbs, micro greens, 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.
- 200 g Udon noodles
- 1200 ml home-made vegetable stock
- 2 cm fresh ginger cut in 4 pieces
- 1 lemongrass stalk the lower thicker part chopped, the upper stalk just bruised for infusion
- 2 tablespoon 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 teaspoon of fresh ginger minced
- 1 clove of garlic minced
- 200 g of greens like pak choy spinach, Chinese broccoli, or Chinese cabbage
- 2 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 tablespoon chives chopped
- 1 tablespoon 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