Udon Noodle Soup
This udon noodle soup recipe made with a sumptious broth and loaded with flavorful veggies, noodles, and eggs is comfort in a bowl. Get ready for the cozy and delicious meal of your dreams!
I love everything about this soup. The thick noodles with the veggies and delicious udon 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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Let me talk about the stone bowl and why I bought TWO. Our niece wanted Christopher and I to try a new Korean fusion place near her home. That is where I had my first Bibimbap (aka BBB).
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?
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
As stated in the tips, I start the eggs at the same time as the vegetables.
In a small saucepan, bring enough water to submerge 2 eggs to a boil. Once the water comes to a boil, add two eggs and set the 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 in 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 up Dutch oven or stock pot on medium. Add 2 tablespoon oil and 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 closeup of this udon soup. The taste of the combination of ingredients are outstanding and delicious.
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
Ingredients
- 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
Instructions
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.2 eggs
- 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.
Noodles
- 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.18 ounces udon noodles
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.1 medium onion, 2 tablespoons olive oil
- Add mushrooms and sauté for 4 minutes.8 ounces mushrooms
- Add garlic and ginger and sauté for 1 minute.2 teaspoons ginger, 3 teaspoons garlic paste
- Add broth, soy sauce, vinegar and fish sauce and bring to a simmer.1.5 tablespoons fish sauce, .25 cup soy sauce, 32 ounces chicken broth, .25 cup rice vinegar
- Add bok choy to broth and stir, cook for 1 minute. Remove from heat and set aside.2 small bok choy
- 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
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
