Japanese Udon Noodle Soup Recipe

Name: Japanese Udon Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Or Vegetable Oil; 1/2 whole Yellow Onion, Diced; 1 teaspoon Red Pepper Flakes; 1 teaspoon Freshly Cracked Black Pepper; 3 cloves Garlic, Minced; 3 whole To 4 Whole Chicken Sausage Links (or Whatever Sausage You Have Around); 5 stalks Kale, Leaves Removed; 1 quart Chicken Stock Or Broth; 2 teaspoons Soy Sauce; 2 teaspoons Fish Sauce; 2 teaspoons Rice Wine Vinegar; 1 teaspoon Hot Chili Oil; 8 ounces, weight Japanese Udon Noodles

Servings: persons

2 Tablespoons Olive Or Vegetable Oil
1/2 whole Yellow Onion, Diced
1 teaspoon Red Pepper Flakes
1 teaspoon Freshly Cracked Black Pepper
3 cloves Garlic, Minced
3 whole To 4 Whole Chicken Sausage Links (or Whatever Sausage You Have Around)
5 stalks Kale, Leaves Removed
1 quart Chicken Stock Or Broth
2 teaspoons Soy Sauce
2 teaspoons Fish Sauce
2 teaspoons Rice Wine Vinegar
1 teaspoon Hot Chili Oil
8 ounces, weight Japanese Udon Noodles

1
Heat a soup pot over medium/high heat. Add a few drizzles of olive oil, about 2 Tablespoons. If you'd prefer to use vegetable oil, that is fine as well.
2
Dice up your onion and throw that into the pot. Add a pinch of red pepper flakes and some black pepper.
3
Mince your garlic and add that too.
4
Dice your sausage and chop the kale. Get those into the pot. Give it a stir. Get everything well coated.
5
Add enough to stock or stock/water to cover the mixture. Add a few shakes (about 2 teaspoons each) of soy sauce, fish sauce, rice wine vinegar and about 1 teaspoon of chili oil.
6
Kick the heat to high and let it come up to a boil. Once it gets to a nice rolling boil, bring it down to low, cover the pot and let it simmer for about 20 - 25 minutes.
7
Taste and re-season if necessary.
8
Bring the heat back up to a rolling boil. Add your noodles and cook for about 10 minutes (follow the cooking directions on the package).
9
And serve!

525

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 13 ingredients. The key ingredients include: 2 Tablespoons Olive Or Vegetable Oil, 1/2 whole Yellow Onion, Diced, 1 teaspoon Red Pepper Flakes, 1 teaspoon Freshly Cracked Black Pepper, and more.

Yes, Japanese 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!

Japanese Udon Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions