Best 7 Udon Noodle Soup Recipes

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.

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.

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.

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 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.

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.