This udon noodle soup recipe is easy and delicious! The broth is scrumptious and the addition of the noodles and egg makes for a splendid taste treat.
I love everything about this soup. The thick noodles with the veggies and delicious broth make me think comfort food. I add the egg because, well, why not? Also, I love how they look in the soups I have seen while eating out.
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I loved bibimbap so much that I had to buy a stone bowl so I could make that delicious dish and experience it as I did at the restaurant. Since then, I realized that I needed two bowls because what if I wanted to serve BBB to my guests? Right?
I have made BBB every single weekend since, only deviating over the holidays. I’ll blog about that recipe soon. It’s so good!
But now I want to make other recipes in my stone bowl.
I wanted to make udon noodle soup. I make this soup not only because it’s delicious, but because I can have a soft boiled egg in the soup. The egg is crucial in this dish, so do not skip it. You have been warned. 🙂
- You can prepare the eggs a day before making the soup if you want to. 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.
- 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.
How to make the udon noodle soup
As stated in the tips, I start the eggs at the same time as the onions. In a small saucepan, bring enough water to submerge 2 eggs to a boil. Once it comes to a boil, add two eggs to the water and set the timer for 7 minutes.
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.
Gather the ingredients for the soup – onion, mushrooms, bok choy and ginger. (A)
Chop the onion in medium sized pieces, slice the mushrooms and chop the bok choy. (B)
Gather the ingredients for the broth and the noodles – soy sauce, fish sauce, rice vinegar, chicken broth and udon noodles. (C)
Heat up Dutch oven on medium. Add 2 tablespoon oil and once it heats up, add onions and sauté for 10 minutes.
Add mushrooms and sauté for 4 minutes.
Add garlic and ginger and sauté for 1 minute. (D)
Add broth, soy sauce, vinegar and fish sauce and bring to a simmer. (E)
Cook the Noodles
Make the udon noodles according to the package. I found my noodles in the produce section in the grocery store.
I brought water to a boil, added the noodles and stirred to separate them. I bring the water to a boil again and cook for 10 minutes. Drain and set aside.
Add bok choy to the broth and simmer for 3 minutes. Remove from heat.
Add noodles to your serving bowl, be generous. Ladle some soup and veggies on the noodles, cut the egg in half vertically and place it in your bowl.
Let’s look at a closeup of this delicious udon noodle soup.
Doesn’t that egg look perfect?
And now for an overhead shot.
All that’s left to do is pick up your chopsticks and spoon and dig in!
I hope you enjoyed this udon noodle soup recipe. It is scrumptious and fun to eat.
Other popular soup recipes
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!
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Udon Noodle Soup
- 2 tablespoons olive oil (extra virgin)
- 1 medium onion (chopped)
- 8 ounces mushrooms (8 – 10 ounces – depending on the package – sliced)
- 3 teaspoons garlic paste (or 3 cloves, crushed)
- 2 teaspoons ginger (grated)
- 1.5 tablespoons fish sauce
- .25 cup soy sauce
- .25 cup rice vinegar
- 32 ounces chicken broth (4 cups)
- 2 small bok choy (chopped – or one large head)
- 18 ounces udon noodles (2 packages – 9 ounces each)
- 2 eggs
- Fill small saucepan with enough water to cover 2 eggs. Bring to a boil and add the eggs and set the timer for 7 minutes
- Fill a bowl with cold water and add ice. As soon as the eggs are done, fish out of boiling water and add to ice water for 10 minutes. When timer dings, peel eggs and set aside
- Start water for noodles. Bring to a boil. Once it boils, add noodles and bring to another boil. Cook for 10 minutes. Drain noodles and set aside
At the same time as the eggs and noodles
- Heat Dutch oven on medium heat, once it heats up, add oil and let that heat up. Add onion and sauté for 10 minutes
- Add mushrooms and sauté for 4 minutes
- Add garlic and ginger and sauté for 1 minute
- Add broth, soy sauce, vinegar and fish sauce and bring to a simmer
- Add bok choy to broth and stir, cook for 3 minutes. Remove from heat and set aside
- If you are using a stone bowl see notes below on how to heat it up
- Add noodles to serving bowl, be generous. Ladle soup over noodles and cut an egg vertically and place in soup
- You can prepare the eggs a day before making the soup if you want to. 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, placing the egg in the finished soup will help it warm up
- If you are going to cook the eggs the same day, like I do, boil them when starting on the onions. I let the eggs sit in the water bath for 10 minutes but will peel them after the 10 minutes
- What you do for the water bath is right before the eggs are done, fill a bowl with cold water and add a bunch of ice cubes to the bowl
- You don’t have to serve this soup in a stone bowl, but if you do, place 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
- I time the noodles to be done slightly before the soup is completely done. It helps to save time and not have to wait for each step to be finished before starting the next step