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This simple Vegetable Udon Noodle Soup is ready in just 30 minutes but tastes like its been simmering for hours. It’s easy to make for a quick dinner and is vegetarian and vegan.
Table of Contents
Udon noodle soup is one of those recipes I come back to again and again. I’ve been making variations of this soup for years, testing different broths, seasonings, and toppings to keep it simple but flavourful. Many of my noodle soup recipes have become reader favourites, like my Vegetarian Miso Ramen Recipe and my Thai Coconut Soup, and now this vegetable udon soup has been added to the list!
Unlike richer ramen broths, udon soup is traditionally made with a clear, lightly seasoned broth that lets the noodles shine. This version is vegetarian and vegan friendly, has 14 grams of protein per serving, uses easily accessible grocery store ingredients, and is perfect when you want something warm and nourishing without feeling too heavy.
Recipe Highlights
- Ready in 30 minutes: Simple ingredients and minimal prep make this an easy weeknight meal. Also try this Crispy Gochujang Tofu for another quick easy meal.
- Light but satisfying: Thick udon noodles paired with a savoury broth are filling without being heavy.
- Customizable: Add your favourite vegetables, proteins, or toppings.
- Meal-prep friendly: Prep a big batch for the week ahead for easy lunches and dinners.
Key Ingredients And Substitutions
- Udon noodles: for this recipe, I use vacuum-sealed cooked udon noodles which can be found at most supermarkets. You can substitute with any noodles you like, such as ramen like I use in this ramen noodle stir fry or rice noodles like I use in this or gluten-free noodles if needed
- Vegetable broth: use a good quality vegetable broth or stock for this recipe for best results.
- Mirin: If you don’t have mirin you can add 1 tbsp rice wine vinegar, sherry or sake. If you don’t have any of these you can also add 1/2 tbsp of honey or agave for some sweetness.
- Bok choy: Use any type of veggies you love. If you have extra bok choy use it to make some 15 minute sesame ginger noodles.
*This is just a recipe overview. The full recipe can be found below in the recipe card.
How To Make Udon Noodle Soup
Step 1: Heat the avocado oil in a large pot on medium heat then add the scallions, garlic and ginger and sauté for 2 minutes.
Step 2: Add the vegetable broth and bring to a light boil, then cover and let simmer on low heat for 20 minutes.
Step 3: Once the broth has finished simmering, use a strainer and remove the aromatics from the broth. Then bring the broth to a light boil and add the tamari, sesame oil and Mirin.
Step 4: Add the udon noodles and bok choy and stir together until the udon noodles are soft. Serve right away.
Recipe Variations
- Add protein: try adding some soft tofu or for non-vegetarians some chicken, shrimp or prawns. (I like to add soft tofu like I use in this vegetarian mapo tofu and it can be added directly at the end of the bowl of soup.)
- Add toppings: cilantro, sesame seeds, sriracha, wakame (seaweed), green onions and bean sprouts would all make delicious toppings to this udon soup!
- Add more veggies: add in whatever vegetables you love like snow peas, mushrooms, Chinese broccoli, cauliflower or spouts.
How To Store
For best results, store the broth separately from the noodles. The broth will keep in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Jess’s Tips
- Choosing udon noodles: You can fresh udon, vacuum sealed udon, or frozen udon. All work perfectly well in this recipe!
- Use a flavourful broth: A good stock makes a big difference in this simple soup.
- Simmer longer if you have time: Letting the broth simmer for up to an hour deepens the flavour.
- Don’t overcook the noodles: Add them at the end so they stay chewy, not mushy.
- Season to taste: Broth brands vary, so adjust tamari or mirin as needed.
- Serve right away: Udon soup is best enjoyed fresh. If serving later add and cook the noodles right before serving.
Frequently Asked Questions
Udon soup uses thick, chewy udon noodles and a light, clear broth. Ramen typically uses thinner noodles and richer, often creamy or spicy broths like this Coconut Curry Ramen.
You can freeze the broth, but not with the udon noodles and vegetables. The noodles and vegetables will become soggy when frozen.
Yes! Udon soup is made with a simple broth, udon noodles and bok choy for a healthy meal. Each serving of udon soup has 383 calories, 2 grams of fibre and 15 grams of protein
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Spicy Thai Butternut Squash Soup
If you tried this Udon Noodle Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Udon Noodle Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main
- Method: Boil
- Cuisine: Japanese
- Diet: Vegetarian
Description
This easy Udon Noodle Soup with vegetables is ready in just 30 minutes for a quick and easy meal!
Ingredients
- 1 tbsp avocado oil
- 2 scallions, cut in half
- 3 garlic cloves
- 3 slices of ginger (slice about 2cm thick pieces)
- 1 lire vegetable broth
- 1–2 tbsp tamari
- 1/2 tsp sesame oil
- 1 tbsp mirin (can sub sake, rice wine vinegar or sherry)
- 500 grams of udon noodles
- 2 cups baby bok choy
- 1 pack of soft tofu (optional)
Instructions
- Heat the avocado oil in a large pot on medium heat, then add the scallions, garlic and ginger and saute for 2 minutes.
- Add the vegetable broth and bring to a light boil, then cover and let simmer for 20 minutes. This will infuse the soup with flavour.
- Remove the lid from the soup and bring it back up to a light boil. Add the tamari, mirin, sesame oil udon noodles and bok choy and cook for 3-4 minutes or until the noodles are tender.
- Taste and adjust seasoning if needed and serve.
- If adding soft tofu, add the tofu directly to your bowl.
Notes
Use fresh, packaged, or frozen udon noodles depending on what you have.
Fresh udon cooks in 2 to 3 minutes, while packaged udon only needs a minute to loosen.
Thaw frozen udon before using so the noodles separate easily.
Use a good quality broth since the soup is lightly seasoned.
Add the noodles at the end so they stay chewy and not overcooked.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 383
- Sugar: 3g
- Fat: 7g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 14g
Really enjoyed this one. it was super satisfying and came together without much effort. The broth was flavorful, and it felt like a takeout-style meal, but made at home. I’ll definitely be keeping this in mind for when I want something warm and comforting.