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Easy Vegetable Udon Noodle Soup

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A quick and comforting udon noodle soup with chewy noodles, mushrooms, carrots, bok choy, and an aromatic ginger-garlic broth. This vegetable-packed soup comes together in about 30 minutes and can easily be customized with tofu, miso, or extra vegetables.

Ingredients

  • 16 ounces (450 g) fresh or frozen udon noodles
  • 6 cups (1.4 liters) low-sodium vegetable broth
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 3 garlic cloves, minced
  • 8 ounces (225 g) shiitake, cremini, or button mushrooms, sliced
  • 2 medium carrots, about 1 cup thinly sliced
  • 2 baby bok choy, about 3 cups chopped, stems and leaves separated
  • 4 green onions, sliced, white and green portions separated
  • 2 cups fresh baby spinach, optional
  • 1 small red bell pepper, thinly sliced, optional
  • 1 tablespoon rice vinegar
  • 2 tablespoons white or yellow miso paste, optional
  • 1/4 teaspoon red pepper flakes or 1–2 teaspoons chili oil, optional
  • 2 teaspoons sesame seeds, for serving

Instructions

  1. Prepare the vegetables. Slice the mushrooms and carrots, separate and chop the bok choy stems and leaves, mince the garlic, grate the ginger, and slice the green onions.
  2. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and carrots and cook for 3–5 minutes, stirring occasionally, until the mushrooms begin to soften.
  3. Add the garlic, ginger, and white portions of the green onions. Cook for 30–60 seconds, stirring constantly, until fragrant.
  4. Pour in the vegetable broth, soy sauce, and rice vinegar. Add the optional red pepper flakes.
  5. Bring to a gentle boil, reduce the heat, and simmer for 5 minutes.
  6. Add the bok choy stems and optional bell pepper. Simmer for 2–3 minutes, until they begin to soften while retaining some texture.
  7. Add the udon noodles and bok choy leaves. Cook according to the noodle package directions, usually 2–3 minutes for fresh or frozen udon, gently separating the noodles as they soften.
  8. Add the optional spinach during the final minute and stir until just wilted.
  9. If using miso, place the miso paste in a small bowl and whisk it with about 1/2 cup hot broth until smooth. Reduce the soup to low heat and stir the miso mixture into the pot. Avoid vigorously boiling the soup after adding the miso.
  10. Taste and adjust with additional soy sauce, rice vinegar, or chili oil as desired.
  11. Divide the noodles, vegetables, and broth among 4 bowls. Garnish with the green portions of the green onions, sesame seeds, and optional chili oil. Serve immediately.

Notes

  • Fresh or frozen udon noodles provide the chewiest texture. Cooking time varies by brand, so follow the package directions and avoid overcooking.
  • For meal prep, cook and store the udon separately from the broth. Add the noodles while reheating individual servings to prevent them from absorbing too much liquid.
  • For extra protein, add 14 ounces of cubed firm tofu or 1 cup shelled edamame.
  • Other suitable vegetables include broccoli, cabbage, snow peas, corn, zucchini, and additional mushrooms. Add firm vegetables earlier and delicate vegetables near the end.
  • For a spicier soup, serve with chili crisp, chili oil, sriracha, or additional red pepper flakes.
  • Check the labels on udon noodles, broth, miso, and other seasonings if preparing the recipe strictly vegan, as formulations vary.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Add extra broth or water during reheating if the noodles have absorbed liquid.

Nutrition

Find it online: https://thefamilycooking.com/easy-vegetable-udon-noodle-soup/