Quick and Easy Udon Noodle Soup You’ll Love
Introduction
When I was a young culinary student in Osaka, udon was my go-to late-night comfort — rich broth, bouncy noodles, and soul in every spoonful. This version? Fast, flavor-packed, and deeply satisfying — ready in under 20 minutes without compromising depth.
Prep Time
5 Minutes
Cook Time
12 Minutes
Servings
2 Persons
Diet Type
Pescatarian
Difficulty
Easy
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
200g fresh udon noodles (or frozen; avoid dried for best texture)
4 cups low-sodium dashi broth (or sub with veggie broth + a dash of soy sauce)
1 tbsp white miso paste (adds deep umami)
1 tbsp soy sauce (use low-sodium if watching salt)
2 tsp sesame oil (for richness and aroma)
1 clove garlic, finely grated (don’t overcook it, or it’ll turn bitter)
1 tsp ginger, grated (adds freshness and warmth)
1 cup shiitake mushrooms, sliced (earthy, meaty texture)
½ cup baby spinach or bok choy (wilts perfectly into broth)
2 soft-boiled eggs (optional but luxurious)
Chopped scallions, nori strips, sesame seeds (for garnish)
Step-by-Step Instructions
- Heat the Broth: In a medium pot, warm the dashi broth over medium heat.
- Sauté Aromatics: In a separate pan, sauté garlic and ginger in sesame oil for 30 seconds.
- Build the Base: Add sautéed aromatics to the broth. Stir in soy sauce and miso paste until dissolved.
- Add Veggies: Toss in mushrooms and let them soften (about 3–4 mins). Then add spinach for the last minute.
- Cook Udon Separately: In boiling water, cook noodles as per package instructions. Drain and rinse under cold water briefly to stop cooking.
- Assemble: Divide noodles into bowls. Ladle hot broth and veggies over the noodles. Top with soft-boiled egg, scallions, nori, and sesame seeds.
Chef’s Insight: Don’t let the garlic brown — bitterness ruins balance.
Pro Tips & Common Mistakes to Avoid
Don’t overcook miso Add it at the end for max flavor and nutrients.
Rinse udon noodles This prevents a starchy broth.
Don’t use dried udon if possible — It lacks the bounce of fresh/frozen.
Avoid high-sodium broth — It overwhelms the balance of flavors.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Best served hot in deep bowls with a spoon and chopsticks. It keeps well for up to 2 days refrigerated — store broth and noodles separately. Reheat broth gently and pour over freshened noodles. Avoid freezing the noodles; they’ll lose their chew.
Quick and Easy Udon Noodle Soup You’ll Love
Ingredients
- 200 g Fresh or frozen udon noodles
- 4 Cups Dashi broth
- 1 Tbsp White miso paste
- 1 Tbsp Soy sauce
- 2 Tsp Sesame oil
- 1 Clove Garlic
- 1 Tsp Ginger
- 1 Cup Shiitake mushrooms
- 1/2 Cup Baby spinach or bok choy
- 2 Optional Soft-boiled eggs
- To Granish Scallions
- To Granish Nori strips, sesame seeds
Instructions
- Heat the Broth: In a medium pot, warm the dashi broth over medium heat.
- Sauté Aromatics: In a separate pan, sauté garlic and ginger in sesame oil for 30 seconds.
- Build the Base: Add sautéed aromatics to the broth. Stir in soy sauce and miso paste until dissolved.
- Add Veggies: Toss in mushrooms and let them soften (about 3–4 mins). Then add spinach for the last minute.
- Cook Udon Separately: In boiling water, cook noodles as per package instructions. Drain and rinse under cold water briefly to stop cooking.
- Assemble: Divide noodles into bowls. Ladle hot broth and veggies over the noodles. Top with soft-boiled egg, scallions, nori, and sesame seeds.
Notes
- Flavor First: Udon is all about balance — don’t rush the base. Gently warming your aromatics in sesame oil before adding miso and soy sauce creates a savory depth that mimics long-simmered broth in minutes.
- Noodle Know-How: Always rinse cooked udon under cold water. It locks in that signature bounce and keeps your broth clean and smooth, not cloudy or gummy.
- Elevate Your Bowl: Treat toppings as part of the experience. A soft-boiled egg, a few sheets of nori, or a splash of chili oil can take your soup from simple to stunning.
- Smart Storage: To avoid soggy noodles, store them separately from the broth. Reheat the broth gently — boiling it can dull the miso and overpower delicate veggies.
- Your Bowl, Your Rules: This soup adapts. Go vegan, add seafood, spice it up, or clean out your veggie drawer. The framework is solid — the flavors are yours to play with.
FAQs
If you’re chasing comfort, depth, and a bowl of pure happiness — this quick and easy udon noodle soup is your answer. Whether it’s a busy weekday or a cozy Sunday night, this one delivers every time.
