Asian Udon Noodle Soup Recipe

Name: Asian Udon Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound udon noodles or soba noodles; 3 cups stock vegetable; 1 tablespoons vegetarian oyster sauce or regular oyster sauce; 2 teaspoons soy sauce, tamari; 1 tablespoon rice vinegar; 2 teaspoons rice vinegar; 4 1/2 teaspoons sesame oil; 1/4 cup ginger freshly minced; 1 clove garlic minced, or to taste; 2 tablespoons canola oil or other vegetable oil; 4 cups bok choy 3/4 pound, cut crosswise into 3/4-inch pieces; 1 1/2 cups mushrooms, shiitake 3 1/2 ounces, stemmed and thinly sliced; 1/2 pound tofu extra firm, cut into 1/2-inch cubes; 2 medium carrots cut into match sticks; 4 each scallions, spring or green onions thinly sliced, for garnish; 1/2 cup cilantro freshly chopped, for garnish

Servings: persons

3/4 pound udon noodles or soba noodles
3 cups stock vegetable
1 tablespoons vegetarian oyster sauce or regular oyster sauce
2 teaspoons soy sauce, tamari
1 tablespoon rice vinegar
2 teaspoons rice vinegar
4 1/2 teaspoons sesame oil
1/4 cup ginger freshly minced
1 clove garlic minced, or to taste
2 tablespoons canola oil or other vegetable oil
4 cups bok choy 3/4 pound, cut crosswise into 3/4-inch pieces
1 1/2 cups mushrooms, shiitake 3 1/2 ounces, stemmed and thinly sliced
1/2 pound tofu extra firm, cut into 1/2-inch cubes
2 medium carrots cut into match sticks
4 each scallions, spring or green onions thinly sliced, for garnish
1/2 cup cilantro freshly chopped, for garnish

1
Bring a medium pot of well-salted water to a boil.
2
Add the noodles and cook, stirring, until tender, about 8 minutes.
3
Transfer to a colander and run under cold water to cool slightly.
4
Drain well.
5
In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 teaspoons of the sesame oil.
6
Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds.
7
Add the bok choy and mushrooms, sprinkle with the remaining 2 1/2 teaspoons sesame oil and 3/4 teaspoon of salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 8 minutes.
8
Add the chicken broth mixture, tofu, and carrots and bring to a boil.
9
Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, about 7 minutes.
10
Divide the noodles evenly among 4 bowls.
11
Spoon the vegetables, tofu, and broth over the noodles.
12
Sprinkle with the scallions and cilantro leaves.
13
Serve warm.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound udon noodles or soba noodles, 3 cups stock vegetable, 1 tablespoons vegetarian oyster sauce or regular oyster sauce, 2 teaspoons soy sauce, tamari, and more.

Yes, Asian Udon Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Udon Noodle Soup

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