This udon soup recipe is error-proof and speedy! If you don’t enjoy cooking very much or struggle with elaborate dishes, this one should be manageable. It only takes 20 minutes!
Why the udon noodles? I got them on sale. I saw this recipe by from the New York Times that was basically a “DIY” udon soup how-to, so I took inspiration from there. It can really be anything you want.
Despite its simplicity, this udon recipe is flavorful: boiled carrots, soft onions, and wilted kale. The chewy noodles taste great with the soft boiled eggs, which is probably my favorite part!
For the noodles
Udon soup typically has delicious meat and plenty of different savory flavors, but this a very stripped down dish that is cost effective, lower sodium and very gentle on the stomach. I think kids would love this one too!
I recommend following the instructions on the noodle pack for best results, but I boiled mine for around five minutes. Once strained, you could add a drizzle of olive oil on them to keep them from sticking together.
I used extremely basic condiments so the only ingredient you might need to hunt down are the udon noodles. I got mine at a local market, but check the Japanese or international noodle aisle at a larger grocery store.
For the udon soup broth
I used lower sodium chicken broth, but if you prefer a saltier taste (which is common), feel free to use regular chicken broth. Or, you can supplement the two cups of water for additional chicken broth to give the udon soup a more full-bodied taste.
That’s pretty much it! This is a perfect dish to use up leftover vegetables, so throw in tomatoes, peppers or other goodies you might need to get rid of.
Looking for more soup recipes? Try out my Roasted Red Pepper Soup with Carrot and Potato or Crock Pot Chicken Tortilla Soup with Lime Chips. Both fast and simple!
Easy Veggie Udon Noodle Soup
Equipment
- large pot
- small pot
- cutting board
- knife
- strainer
Ingredients
- 9.5 oz udon noodles
- 4 cups chicken broth
- 1 cup shredded cabbage
- 3 cups chopped kale
- 6 tbsps soy sauce
- 2 cups water
- ½ white onion chopped
- 2 garlic cloves peeled and chopped
- 12 baby carrots sliced
- 4 sprigs rosemary chopped
- eggs soft boiled, for serving
- red pepper flakes for serving
- parsley for serving
Instructions
- Cook the udon noodles according to the package instructions. Boil water in a large pot and cook the noodles for 4-6 minutes. Strain in a strainer and set aside.
- Fill a small pot with water and bring it to a boil over high heat. Cook as many eggs as you'd like for serving (I did one per bowl). Submerge the eggs slowly into the water and boil for 6 minutes. Then remove the eggs with a large spoon and place them in an ice bath or a cold bowl of water. Wait to cool and peel before serving.
- Meanwhile, pour the chicken broth and 2 cups of water into a large pot and bring to a boil over high heat. Add the garlic, onion, cabbage and rosemary and boil for an additional 2 minutes. Then add the soy sauce and stir.
- Add the kale and cooked noodles. Stir until the kale wilts.
- Pour the noodle soup in a bowl and top with the egg, slicing it in half. Top with red pepper flakes and parsley. Enjoy!
