Fragrant Udon Noodle Soup that's light, refreshing, and packed with flavour. Once you've made the easy and flavoursome broth you can make up and enjoy delicious, varied bowls in minutes!
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"I absolutely love LOVE this recipe of yours 🥰...The flavours are just beautiful. Thank you so much for sharing it. I've tried quite a few of your recipes & there isn't one that I don't like."
- Lisa ⭐️⭐️⭐️⭐️⭐️ More reviews →
This delicious Udon Noodle Soup features a warm, fragrant broth flavoured with star anise and lemon grass, and thick, hearty udon noodles that make the otherwise fresh and light soup really satisfying to eat.
The toppings are completely customizable and I give lots of ideas below. Here I used sautéed mushrooms, raw carrot matchsticks, green onion, jalapeños, fresh mint, and sesame seeds.
I love this recipe because it is so convenient. Once you've made the broth it keeps for a week in the fridge (or the freezer for up to 3 months) and you can make super quick and easy lunches or dinners with it. Just cook some noodles, plop them into a bowl, pour over some hot broth then top with whatever fresh veggies and herbs you have on hand.
Mel x
Topping Ideas
Anything goes when it comes to toppings. Here are some of my favourites:
- Firm or silken tofu (dice it small or slice it thin and you can add it raw. It will warm up in the hot broth. Or you can cook it to make it crispy for some contrast).
- Fresh cilantro, Thai basil, parsley, and mint.
- Lime wedges.
- Peanuts, cashews, and sesame seeds.
- Bean sprouts and snow peas.
- Raw carrot sliced into very thin matchsticks.
- Thinly sliced celery.
- Green onions.
- Sliced jalapenos.
- Sauteed mushrooms.
- Finely shredded greens like bok choy, chard, kale, or napa cabbage. No need to cook. They will wilt in the hot broth.
- Chili crisp or hot sauce.
It's fun to have all of the toppings prepped and in bowls on the table. That way everybody can help themselves and customize their bowls with whatever they like best.
Recipe FAQs
Yes. Any type of noodle will be good in place of the udon noodles. Rice noodles work particularly well and are a good alternative if you need the recipe to be gluten-free.
Recipe
Udon Noodle Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon oil , any neutral oil (divided)
- 1 medium onion , diced
- 1 thumb sized piece fresh ginger , chopped
- 4 cloves garlic , sliced
- ¼ teaspoon ground cinnamon , or 1 cinnamon stick
- 2 sticks lemon grass
- 2 to 4 star anise , 2 gives a very subtle flavour, 4 will make it more pronounced
- 8 cups (2 litres) flavorful stock
- ¼ cup (60 mls) soy sauce or Tamari
- 24oz (680 grams) fresh or frozen udon noodles , or about 16oz (453g) if dried
Toppings & quantities are a guide. Use as much or as little of each as you like and feel free to add extras. See my list of topping ideas in the post above.
- around 4 cups (300 grams) sliced mushrooms , sliced
- 2 medium carrots , julienned (cut into thin matchsticks)
- 2 jalapenos , sliced very thinly
- 1 bunch green onions , sliced
- 1 bunch fresh mint or cilantro , or Thai basil
- optional toasted sesame oil , for drizzling
- optional sesame seeds , for sprinkling
INSTRUCTIONS
- Warm a large pan over medium heat and add 2 teaspoons of the oil. Sauté the onions and ginger until the onion is translucent, then add the garlic and cook, stirring frequently, for another 2 minutes.
- Slit the lemon grass lengthways with a sharp knife then bash it all over with a rolling pin or something heavy (it helps the flavor come out!). Add it to the pan with the star anise and cinnamon then pour over the broth and soy sauce.
- Bring to a simmer and cook for 30 minutes, then sieve to remove the add-ins. Return the liquid to the pan and place over low heat to keep warm.
- While the broth is simmering prepare your toppings. Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 1 teaspoon of oil until golden brown. Once cooked remove from the heat and set aside.
- Bring a large pan of water to a rolling boil and cook the noodles as per the directions on the packet. When cooked, drain and rinse in cold water to stop them cooking any more.
- Assemble your bowls. Put some the noodles in the bottom of each bowl, ladle over the hot broth, then cover with your toppings. Finish with a drizzle of toasted sesame oil and a sprinkling of sesame seeds.
NOTES
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One Texan says
Really flavorful and delicious, and comforting for a cold day, especially when you're not feeling well.
I made mine yesterday with chicken broth and added a carrot, peeled and cut up into two pieces to simmer with the broth. I toasted some scallion with the sesame oil & garlic, but left the onion and the ginger knob whole so i can rempve them later (not a fan of bits).
I also added 5 cups of water and 4 tablespoons of chicken boullion granules, and a couple dashes from a small salt shaker, plus 2 teaspoons of brown sugar to cut the acidity of the salt, star anise & cinnamon stick.
I let simmer for an hour and prepped an udon bowl with a variety of seafood balls (shrimp, fish and calimari that came in a frozen bag which i boiled separately), steamed gailan vegetables, some cut up bella mushrooms, then poured on the hot broth and garnished with chopped green onions & cilantro, and added some sriracha & balck pepper. Very flavorful and yummy. My 26 year old daughter liked it as well. Recipe was very similar to my wonton soup broth without thd anise. Next time i will add dashi granules to the soup for added flavor & saute the mushroom a bit before serving. Thank you for the great recipe.
Lisa Lloyd says
I absolutely love LOVE this recipe of yours 🥰...The flavours are just beautiful. Thank you so much for sharing it. I've tried quite a few of your recipes & there isn't one that I don't like.Keep up the good work Mel.
Much love from Brisbane Australia 😊
Melanie McDonald says
Thank you Lisa! I'm really pleased you're enjoying this and my other recipes!
Marita Lietz says
This is delicious! I now make this broth frequently so I have access to fast and tasty udon. Thank you.
East Bay says
I made this recipe this evening and Was so looking forward to t being so yummy. The cinnamon overpowered the dish. I think using less cinnamon or just leaving it out completely would of made the soup turn out delicious. ?
Alexa P Donahue says
Fabulous recipe. the flavors are spot on. the best dinner we've had in ages!
Anita L Burkam says
I made this--absolutely stellar. Going to make some more this week. It's especially nice to make the broth ahead and then just cook the noodles and assemble the soup when you want a quick, tasty meal. I add bean sprouts for texture and tofu for protein. The fresh herbs really elevate this from tasty to divine.
A Virtual Vegan says
Hi Anita. I'm so glad you enjoyed the soup and thank you for taking the time to leave a comment!
Katarina says
Excellent! Very filling in itself and stuffed with lots of greens and other yummy goodies, yum!
Do Vinh says
This looks absolutely delicious!