Udon Noodle Soup Recipe

Name: Udon Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large carrots, diagonally sliced; 3 stalks celery, diagonally sliced; 1/2 small head cabbage, sliced; 1 small onion, chopped; 1/2 (8 ounce) package snow peas; 1 1/2 teaspoons olive oil; 1 dash sesame oil; 1/2 cup quartered mushrooms; 4 cloves garlic, thinly sliced; 3 slices fresh ginger root; salt and ground black pepper to taste; 4 cups chicken broth; 4 cups fresh udon noodles, or to taste; 1 (8 ounce) can sliced water chestnuts, drained; 3/4 (17.6 ounce) jar yakisoba sauce; 3 tablespoons soy sauce; 1/2 lemon, juiced; 1 teaspoon sambal sauce, or to taste; 1 teaspoon balsamic vinegar; 3 white onions, thinly sliced; 1 cup bean sprouts, or more to taste

Servings: persons

2 large carrots, diagonally sliced
3 stalks celery, diagonally sliced
1/2 small head cabbage, sliced
1 small onion, chopped
1/2 (8 ounce) package snow peas
1 1/2 teaspoons olive oil
1 dash sesame oil
1/2 cup quartered mushrooms
4 cloves garlic, thinly sliced
3 slices fresh ginger root
salt and ground black pepper to taste
4 cups chicken broth
4 cups fresh udon noodles, or to taste
1 (8 ounce) can sliced water chestnuts, drained
3/4 (17.6 ounce) jar yakisoba sauce
3 tablespoons soy sauce
1/2 lemon, juiced
1 teaspoon sambal sauce, or to taste
1 teaspoon balsamic vinegar
3 white onions, thinly sliced
1 cup bean sprouts, or more to taste

1
Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.
2
Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.
3
Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.
4
Ladle soup into bowls and top with sliced onions and bean sprouts.

1641

kcal

Calories

Fat

202

Carbs

111

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 21 ingredients. The key ingredients include: 2 large carrots, diagonally sliced, 3 stalks celery, diagonally sliced, 1/2 small head cabbage, sliced, 1 small onion, chopped, and more.

Yes, 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.

Udon Noodle Soup

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