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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Asian Udon Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions