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

• 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!