Udon Noodle Soup topped with mushrooms, carrot, green onions, jalapeno and sesame seeds
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4.25 from 4 votes

Udon Noodle Soup

An easy Udon Noodle Soup that’s light, refreshing and packed with flavour. It makes a perfect low maintenance mid-week meal & once you’ve made that flavoursome broth you can really get creative with the toppings!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entree
Cuisine: Gluten-free option, oil-free option, vegan
Servings: 5 servings
Calories: 320kcal
Author: Melanie McDonald


  • 4 teaspoons sesame oil , OPTIONAL
  • 1 medium onion , chopped
  • 1 thumb sized piece fresh ginger , chopped
  • 4 cloves garlic , chopped
  • ¼ teaspoon ground cinnamon , or 1 cinnamon stick (added whole)
  • 2 sticks lemon grass
  • 2 - 4 star anise , 2 gives a very subtle flavour, 4 will make it more pronounced
  • 8 cups / 2 litres flavourful stock/ broth , I highly recommend Pacific Natural Foods Mushroom Broth
  • 60mls / ¼ cup tamari or soy sauce
  • 800 grams udon noodles , or any other kind of noodle (rice noodles are great if you need to keep the recipe gluten-free)

Toppings (quantities are just a guide. Use as much or as little of each as you like and feel free to add any extras. See my list of topping ideas in my post above.

  • around 300 grams / 4 cups sliced mushrooms , sliced
  • 2 medium carrots , julienned (cut into thin matchsticks)
  • 2 jalapenos sliced into thin rounds
  • 1 bunch green onions , chopped into rounds
  • 1 sprig fresh mint for each bowl , cilantro works well too
  • sesame seeds for sprinkling , OPTIONAL


  • Warm a large pan over a medium heat and add 2 teaspoons sesame oil (to make oil-free sauté in a few tablespoons of water instead, adding more throughout as needed to stop sticking). 
  • Sauté the onions and ginger together until the onion is beginning to caramelize, then add the garlic and cook, stirring frequently, for another few minutes. 
  • Slit the lemon grass lengthways with a sharp knife then bash it with a rolling pin (it helps the flavour come out!). Add it to the pan with the the star anise and cinnamon then pour over the broth and tamari/soy sauce. 
  • Simmer for around 30 minutes then sieve it to remove all of the add-ins and return the liquid to the pan. Keep it on a 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 2 teaspoons of sesame oil until golden brown. Use water to sauté them to make oil-free. Once golden, 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 by putting noodles in the bottom, ladling over the hot broth, then covering with toppings of choice. Finish with an optional sprinkling of sesame seeds. 



The broth will keep for up to one week in the fridge and freezes well. 
Only cook as many noodles as you will eat as they do not keep well in the broth. They get too soft and a bit slimy. They are much better when cooked fresh each time and it only takes a few minutes anyway so it's no hardship. 


Serving: 1of 5 servings | Calories: 320kcal | Carbohydrates: 61g | Protein: 10.4g | Fat: 4.9g | Saturated Fat: 0.9g | Sodium: 1200mg | Fiber: 5.3g | Sugar: 4.5g | Vitamin A: 4400IU | Vitamin C: 23.1mg | Calcium: 60mg | Iron: 2.2mg