Udon Noodle Soup

This homemade udon noodle soup features a rich, flavorful broth brimming with tender vegetables, hearty noodles, and perfectly cooked eggs. Every spoonful delivers warmth and comfort, making it an ideal dish for a satisfying and cozy meal.

I love everything about this soup. The thick, chewy noodles paired with tender vegetables and a flavorful udon broth are pure comfort in a bowl. The egg is my little extra touch—not just for taste, but because it adds such a beautiful, restaurant-worthy look to the dish.

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I’d like to share why I ended up buying not one, but two stone bowls. Our niece took Christopher and me to a new Korean fusion restaurant near her home, where I had my very first bibimbap (aka BBB).

I loved it so much that I immediately bought a stone bowl so I could recreate that delicious experience at home. Not long after, I realized having a second bowl was a must—perfect for serving BBB to guests.

And I’m so glad I did. Now I make as many recipes as I can in my stone bowl.

Helpful tips

• You can prepare the eggs a day before making the soup if you want. Once they are cooked, just seal them in a Ziploc bag and place them in the fridge. When you are ready to make the soup, place the sliced egg in the finished soup to warm it up.
• If you are going to cook the eggs the same day, as I do, boil them when starting the onions. I let the eggs sit in the water bath for 10 minutes and then peel them right away.
• To make a water bath: right before the eggs are done, fill a bowl with cold water and add a bunch of ice cubes to the bowl.
• If you can’t find udon noodles, you can use soba noodles. But since udon noodles are made from wheat flour and soba noodles are made from buckwheat, the soba noodles will be a little grainy.
• If you want to minimize the sodium content, you can use low sodium soy sauce instead of regular.
• You don’t have to serve this soup in a stone bowl, but if you do, place the stone bowl in the oven and preheat the oven to 425 degrees Fahrenheit. Once the oven comes to temperature, set your timer for 10 minutes. Once the timer beeps, turn the oven off but keep the bowl in the oven for another 10 minutes – now it’s nice and hot and ready for your soup to be added.
• Time the noodles to be done slightly before the soup is completely done. I love to save time while I cook, so I let the recipe steps overlap a bit, rather than taking them strictly one after another.
• Want a little more color to the soup? Sprinkle chopped green onion or shredded nori seaweed.

How to make the udon noodle soup

Step one

Start the eggs at the same time as the vegetables.

In a small saucepan, bring enough water to fully cover two eggs to a boil. Once boiling, carefully add the eggs and set a timer for 7 minutes.

Step two

Once the eggs are done, take them out of the boiling water and place them directly in an ice bath (see tips). Leave them in the bath for at least ten minutes. After that you can peel the eggs and set aside.

Step three

Gather the ingredients for the soup – onion, mushrooms, bok choy and ginger. (A)

Step four

Chop the onion into medium-sized pieces, slice the mushrooms, and chop the bok choy. (B)

Step five

Gather the ingredients for the broth and the noodles – soy sauce, fish sauce, rice vinegar, chicken broth, and udon noodles. (C)

Step six

Heat a Dutch oven or stock pot on medium heat. Add 2 tablespoons of oil. Once it heats up, it will shimmer. Add onions and sauté for 10 minutes.

Step seven

Add mushrooms and sauté for 4 minutes.

Step eight

Add garlic and ginger and sauté for 1 minute. (D)

Step seven

Add broth, soy sauce, vinegar, and fish sauce and bring to a simmer. (E)

Cook the Noodles

Step eight

Meanwhile, make the udon noodles according to the package. I found my noodles in the produce section in the grocery store.

Bring the water to a boil, add the noodles and stir to separate them. Bring the water to a boil again and cook for 10 minutes. Drain and set aside.

Step nine

Add bok choy to the broth and simmer for 1 minutes. Remove from heat. (F)

Step ten

Add noodles to your serving bowl, be generous. Ladle and pour some soup and veggies on the noodles, cut the egg in half vertically and place it in the bowl.

Let’s look at a close-up of this easy udon soup. The taste of the combination of ingredients is outstanding and delicious.

Doesn’t that egg look perfect?

All that’s left to do is pick up your chopsticks and spoon and dig in!

I hope you enjoyed this easy udon noodle soup recipe.  It is scrumptious and fun to eat.

Other popular soup recipes

• French onion soup
• Butternut squash soup
• Lentil soup
• Summer soup

What is your favorite soup to eat?  Leave me a comment as I’d love to know.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Originally published in January of 2019.