Alright, so picture this: you’re cozied up on a chilly day, and all you want is something warm and delicious that feels like a hug in a bowl. That’s where my ultimate udon noodle soup comes into play—packed with flavors like soy, ginger, and sesame, it’s like a little trip to comfort town without leaving your kitchen.
I enjoy a warm bowl of udon noodle soup, especially with the robust flavors of shiitake mushrooms and bok choy. A blend of chicken broth, soy sauce, and a whisper of ginger forms the nourishing base, while mirin and sesame oil add an unctuous sweetness and aroma.
This is a perfect chilly evening dish. Ingredients:
– Chicken broth
– Soy sauce
– Ginger
– Udon noodles
– Shiitake mushrooms
– Bok choy
– Mirin
– Sesame oil.
Ingredients
- Udon Noodles: Rich in carbohydrates, providing energy and a chewy texture to the soup.
- Chicken or Vegetable Broth: A flavorful base, rich in minerals and vitamins, enhancing the umami taste.
- Soy Sauce: Adds a salty, umami depth; a source of sodium and amino acids.
- Mirin: Sweet rice wine that balances soy sauce with mild sweetness.
- Ginger: Aromatic root with anti-inflammatory properties, offering a warm, spicy note.
- Garlic: Adds aromatic flavors; known for immune-boosting and heart health benefits.
- Shiitake Mushrooms: Earthy flavor with antioxidants and immune-boosting qualities.
- Bok Choy: Leafy green, rich in vitamins A, C, and K, offering a crunchy texture.
Ingredient Quantities
- 8 oz (225 g) udon noodles
- 4 cups (960 ml) chicken or vegetable broth
- 2 cups (480 ml) water
- 1/4 cup (60 ml) soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 teaspoon sugar
- 1-inch piece of ginger, sliced
- 2 cloves garlic, minced
- 4 shiitake mushrooms, sliced
- 1 carrot, julienned
- 1 cup bok choy, chopped
- 1 green onion, sliced
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Nori strips for garnish (optional)
- Sesame seeds for garnish (optional)
- Can I use dried udon noodles instead of fresh?You can indeed use dried udon noodles. Just be sure to follow the package directions for cooking them before adding to the soup.
- What can I use as a substitute for mirin?You can use a small amount of sugar mixed with water or rice vinegar as a substitute if you don’t have mirin.
- Is there a vegetarian option for this soup?Certainly! Replace the chicken broth with vegetable broth and leave out the sake if you want.
- How can I add protein to this soup?Tofu, cooked chicken, or shrimp can be added to increase the protein content.
- Can I make this soup spicy?Indeed, if you want an extra spicy kick, you can add a dash of chili oil or a few slices of fresh chili peppers.
- How do I store leftovers?Leftover food should be placed in a secure container that will not let air enter and kept in the fridge until it is eaten. It can stay there safely for about 3 days. After that, your leftovers are not good anymore. The rule of thumb is to heat them up to a temperature of at least 165 degrees Fahrenheit. You can accomplish this on a range top. Just do not rush the process.
- Can I use other vegetables?You can customize the soup with vegetables like spinach, bell peppers, or snow peas, according to your taste.
- 8 oz (225 g) udon noodles
- 4 cups (960 ml) chicken or vegetable broth
- 2 cups (480 ml) water
- 1/4 cup (60 ml) soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 teaspoon sugar
- 1-inch piece of ginger, sliced
- 2 cloves garlic, minced
- 4 shiitake mushrooms, sliced
- 1 carrot, julienned
- 1 cup bok choy, chopped
- 1 green onion, sliced
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Nori strips for garnish (optional)
- Sesame seeds for garnish (optional)
How to Make this
1. Prepare the udon noodles according to the instructions on the package, then drain and set them aside.
2. In a big saucepan on medium heat, mix the chicken or vegetable broth with water.
3. In the pot, combine the soy sauce, mirin, sake, sugar, ginger slices, and minced garlic. Stir to mix thoroughly. Slowly bring the mixture to a simmer.
4. Add the shiitake mushrooms that have been sliced and reduce to a simmer, allowing the pan to cook undisturbed for about 5 minutes.
5. Add the julienned carrot and chopped bok choy, and keep cooking until the vegetables are tender, about 3 to 4 minutes.
6. Add the udon noodles to the pot and mix them gently into the soup to reheat them.
7. Sesame oil is drizzled into the pot, and then combined with the other ingredients. Those ingredients are then seasoned with salt and pepper to taste.
8. To serve the soup, ladle it into bowls and top with green onions that have been sliced.
9. You can optionally finish each serving with nori strips and sesame seeds to add some flavor and texture.
10. Savor your comforting bowl of hot udon noodle soup.
Equipment Needed
1. Pot or large saucepan
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Ladle
7. Strainer or colander
8. Spoon for stirring
9. Bowls for serving
FAQ
Udon Noodle Soup Recipe Substitutions and Variations
Use soba noodles or rice noodles instead of udon noodles for a different texture and flavor.
Substituting chicken or vegetable broth with mushroom broth makes for a heartier, umami-rich taste.
If mirin is unavailable, use this mixture in its place: combine rice vinegar and add a pinch of sugar to it.
When sake is not available, use dry white wine or leave it out altogether.
Use tamari in place of soy sauce for a soy sauce alternative that is gluten-free.
Pro Tips
1. Boost Umami Flavor For an extra depth of flavor, consider adding a small amount of dashi powder or a piece of kombu (kelp) while simmering the broth. Remove the kombu before serving.
2. Control the Heat To prevent the noodles from becoming too soft, cook them until just al dente when preparing separately. They’ll soften further when added to the soup.
3. Enhance Aromatics Lightly toast the minced garlic and sliced ginger in the sesame oil before adding them to the broth. This step intensifies their flavors and adds richness to the soup.
4. Add Protein To make the dish more substantial, consider adding sliced cooked chicken, tofu cubes, or a soft-boiled egg to your bowl before serving.
5. Vegetable Variety Feel free to experiment with additional vegetables like baby corn, spinach, or snap peas. They can add color and nutrition to the dish, and the cooking times may need slight adjustments.
Udon Noodle Soup Recipe
My favorite Udon Noodle Soup Recipe
Equipment Needed:
1. Pot or large saucepan
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Ladle
7. Strainer or colander
8. Spoon for stirring
9. Bowls for serving
Ingredients:
Instructions:
1. Prepare the udon noodles according to the instructions on the package, then drain and set them aside.
2. In a big saucepan on medium heat, mix the chicken or vegetable broth with water.
3. In the pot, combine the soy sauce, mirin, sake, sugar, ginger slices, and minced garlic. Stir to mix thoroughly. Slowly bring the mixture to a simmer.
4. Add the shiitake mushrooms that have been sliced and reduce to a simmer, allowing the pan to cook undisturbed for about 5 minutes.
5. Add the julienned carrot and chopped bok choy, and keep cooking until the vegetables are tender, about 3 to 4 minutes.
6. Add the udon noodles to the pot and mix them gently into the soup to reheat them.
7. Sesame oil is drizzled into the pot, and then combined with the other ingredients. Those ingredients are then seasoned with salt and pepper to taste.
8. To serve the soup, ladle it into bowls and top with green onions that have been sliced.
9. You can optionally finish each serving with nori strips and sesame seeds to add some flavor and texture.
10. Savor your comforting bowl of hot udon noodle soup.