Description
This comforting Udon Noodle Soup features tender udon noodles in a flavorful vegetable broth enriched with soy sauce, sesame oil, ginger, and mushrooms. Baby bok choy is added at the end for a fresh, vibrant touch. Perfect for a quick, warming meal that balances savory umami flavors with a hint of spice if desired.
Ingredients
Scale
Broth Ingredients
- 8 cups vegetable stock
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch ginger, minced
Main Ingredients
- 4 cups mushrooms, sliced
- 9.5 ounces udon noodles
- 5 heads baby bok choy, ends removed
Optional
- Chili garlic sauce or sliced chilis
Instructions
- Prepare the Broth: In a large pot, combine vegetable stock, rice vinegar, soy sauce, sesame oil, and minced ginger. Bring the mixture to a boil to meld the flavors together.
- Simmer Mushrooms: Reduce heat to a gentle simmer and add the sliced mushrooms. Allow them to cook for about five minutes, letting their flavor infuse into the broth.
- Cook Udon Noodles: Add the udon noodles to the pot and boil for four minutes, or according to the package instructions, until they are tender but still chewy.
- Add Baby Bok Choy: Remove the pot from heat and immediately stir in the baby bok choy. Cover the pot and let the bok choy wilt in the hot broth for one to two minutes.
- Serve: Ladle the soup into bowls and serve hot. Optionally, add chili garlic sauce or sliced chilis for extra heat and flavor.
Notes
- You can substitute vegetable stock with mushroom broth for a deeper umami flavor.
- If udon noodles are unavailable, thick wheat noodles or soba noodles are good alternatives.
- Adjust the soy sauce quantity to control the saltiness of the broth.
- For a spicier version, add fresh sliced chilis earlier to infuse the broth with heat.
- This soup is best served immediately to maintain the texture of the noodles and bok choy.
