Udon Noodle Soup

Square photo of the overhead view of a stone bowl with the noodle soup with an egg in it

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!

Course Soup

Cuisine Asian

Keyword noodle soup, soup, udon noodle soup, udon soup

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 371kcal

Author Elaine Benoit

Equipment

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

Notes

Tips for the soup:

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.

Nutrition