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A bowl of udon noodle soup with bok choy and tofu

Udon Noodle Soup

  • Author: Jessica Hoffman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Boil
  • Cuisine: Japanese
  • Diet: Vegetarian


A simple and delicious udon noodle soup ready in 30 minutes.


Units Scale
  • 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
  • 12 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)


  1. Heat the avocado oil in a large pot on medium heat, then add the scallions, garlic and ginger and saute for 2 minutes.
  2. 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.
  3. 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.
  4. Taste and adjust seasoning if needed and serve. 
  5. If adding soft tofu, add the tofu directly to your bowl.


Use a good quality vegetable broth for this recipe. 

If you have time, let the broth simmer for 60 minutes to infuse it with even more flavour!


  • Serving Size: 1/2 of the recipe
  • Calories: 383
  • Sugar: 3g
  • Fat: 7g
  • Carbohydrates: 59g
  • Fiber: 2g
  • Protein: 13g

Keywords: udon noodle soup, nabeyaki udon, udon broth, vegetarian udon noodle soup