Udon Noodle Soup

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

Udon noodle soup brings together a savory broth, fresh vegetables, and chewy noodles for a comforting bowl that’s hearty, flavorful, and deeply satisfying. Topped with eggs for added richness, it’s the perfect meal to warm you from the inside out.

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 386kcal

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
1/8 cup soy sauce (I use 1/4 - but some say it's too salty - you can always add more to taste.)
1/8 cup rice vinegar (I use 1/4 cup but like the soy sauce some say it's too acidic - you can always add more to taste.)
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, 1/8 cup soy sauce, 32 ounces chicken broth, 1/8 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, and enjoy.

Notes

Helpful tips

You can prepare the eggs a day ahead if you prefer. Once cooked, place them in a sealed Ziploc bag and refrigerate. When making the soup, add the sliced eggs to the finished bowl so they warm through.
If cooking the eggs the same day, start them when you begin cooking the onions. Let them sit in a cold water bath for 10 minutes after boiling, then peel immediately.
To make a water bath: just before the eggs are done, fill a bowl with cold water and plenty of ice cubes.
If udon noodles aren’t available, soba noodles are a good substitute. Keep in mind that soba noodles are made from buckwheat, so they’ll have a slightly grainier texture compared to wheat-based udon noodles.
To reduce sodium, swap regular soy sauce for a low-sodium version.
Serving in a stone bowl is optional, but for a traditional touch, place the bowl in the oven and preheat to 425°F. Once it reaches the temperature, set a timer for 10 minutes. After that, turn off the oven and leave the bowl inside for another 10 minutes so it’s piping hot when the soup is added.
Time the noodles to finish cooking just before the soup is ready. Overlapping steps like this can save time in the kitchen.
For extra color and garnish, sprinkle chopped green onion or shredded nori seaweed on top before serving.

Nutrition