Udon Noodle Soup

An easy udon noodle soup that s light refreshing and packed with flavour. It makes a perfect low maintenance mid week meal once you ve made that flavoursome broth you can really get creative with the toppings. Stir in the mushrooms spring onions and some seasoning and serve.

Camila Farah

Udon noodle soup with plenty of vegetables seasoned with yakisoba sauce and sambal sauce is a nice comforting meal for cold evenings. I sued shiro miso it is the least salty. If you go for a different more salty miso reduce amount by a teaspoon or two. Top tips for this udon noodle soup. Once the soup base has come to the boil add the noodles and cook for 4 mins.

5 ounces dried udon 2 3 of an 8 ounce package or 2 7 ounce packages fresh or frozen noodles spaghetti or bucatini also work 1 teaspoon sesame olive vegetable or canola oil 1 tablespoon olive oil fresh ginger about 1 inch peeled and finely minced or grated on the smallest holes of a box grater. Do tno boil the soup with miso or it will become gritty. Add the spinach and cook for 1 min more until just wilted. If you don t have udon noodles you can use pasta noodles. Keep vegetable thinly sliced so they all cook quickly.

This udon noodle soup is so scrumptious. The broth is so full bodied the noodles are thick and the egg makes this soup one of the best soups i ve ever had. This udon noodle soup is so scrumptious. 5 ounces dried udon 2 3 of an 8 ounce package or 2 7 ounce packages fresh or frozen noodles spaghetti or bucatini also work 1 teaspoon sesame olive vegetable or canola oil 1 tablespoon olive oil fresh ginger about 1 inch peeled and finely minced or grated on the smallest holes of a box grater. Udon noodle soup with plenty of vegetables seasoned with yakisoba sauce and sambal sauce is a nice comforting meal for cold evenings.