Best Udon Noodle Soup Recipes

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

CHICKEN UDON NOODLE SOUP

Steps:

• Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
• Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

PORK AND UDON NOODLE SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
• To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

UDON NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.
• Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.
• Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.
• Ladle soup into bowls and top with sliced onions and bean sprouts.

JAPANESE MUSHROOM AND TOFU UDON NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cold water to stop the cooking; set aside.
• Combine water and kombu in a large soup pot over medium heat; bring to a gentle simmer. Turn off heat and pour through a fine sieve or strainer. Pour broth back into the soup pot and discard the kombu. Add mushrooms, kimchi, bell pepper, green onions, miso, soy sauce, rice vinegar, mirin, maple syrup, ginger, sesame oil, garlic, lime juice, salt, and pepper. Bring to a simmer and cook for 15 minutes. Turn off heat and adjust seasoning, if necessary.
• While soup is cooking, heat oil in a large skillet over medium-high heat. Add tofu cubes and fry on each side until browned, 1 to 2 minutes per side. Remove tofu to a paper towel-lined plate to drain. Add tofu to the soup.
• Divide udon noodles amongst 4 bowls. Ladle the hot broth-tofu mixture over top and serve immediately.

UDON NOODLE SOUP WITH CHICKEN AND SHRIMP

Steps:

• In a large wok or large saucepan sprayed with cooking spray, cook chicken over medium high heat for 4 minutes or until meat is barely cooked.
• Add gingerroot and garlic and cook for 1 more minute. Set aside.
• In a large saucepan, bring stock and soy sauce to a boil. Add udon noodles; redturn to a boil. Reduce heat to medium high; cook for 4 minutes or until noodles are tender.
• Add bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender crisp.
• Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.

UDON NOODLE SOUP WITH SPRING GREENS, SPRING ONIONS, AND WILD MUS

Steps:

• Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
• Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
• Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
• Serve immediately.

JAPANESE UDON NOODLE SOUP

Steps:

• Cook the udon noodles according to the package directions; drain and set aside.
• In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
• Cook until the carrots are crisp-tender, 1-2 minutes.
• Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
• Add the mushrooms, cook for 30 minutes, and remove from heat.
• Place the miso on a medium bowl and add a ladleful of hot broth.
• Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
• Do not let the soup come to a boil, or the mixo will lose some of its flavor.
• Taste the soup for saltiness and add soy sauce to taste.
• Stir in the scallions.
• With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
• Ladle in the soup and serve hot.

PORK AND UDON NOODLE SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes. To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired. Simple Roasted Pork Shoulder: Preheat the oven to 425 degrees F. In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

SPICY UDON NOODLE SOUP

Steps:

• Bring chicken stock and water to a boil in a large pot. Add linguine and serrano pepper; cook until linguine is tender yet firm to the bite, about 10 minutes.
• Stir napa cabbage, kielbasa sausage, onion, and mushrooms into the pot. Simmer, stirring occasionally, until onion softens and kielbasa is heated through, 8 to 10 minutes.
• Season soup with salt and white pepper. Serve garnished with cilantro.

UDON NOODLE SOUP

Steps:

• In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
• Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.