Asian Udon Noodle Soup

You know those nights when you’re craving something truly comforting, but you also don’t want to spend your entire evening in the kitchen? That exact feeling is what inspired this recipe. I wanted a big, steaming bowl of Asian-inspired noodle soup that was packed with flavor but didn’t require a ton of time or a long list of fancy ingredients. After plenty of delicious experimentation, I’m so excited to share my go-to recipe with you. This udon noodle soup is my weekly victory against boring dinners.

Try my 20-Minute Udon Stir Fry recipe.

Why You’ll Love This Recipe

Let’s be real, this isn’t just another soup recipe. This is your new go-to for, well, almost everything. Here’s why it’s about to become a regular in your rotation:

→ It’s Crazy Comforting. There’s something magical about slurping up those thick, chewy udon noodles in a savory, umami-rich broth. It’s a big, warm hug in a bowl that just soothes the soul.

→ Ready in a Flash. From chopping to slurping, you’re about 30 minutes away from dinner. It’s faster than ordering takeout and a million times more satisfying. Perfect for those “I want something awesome but I have zero energy” nights.

→ Totally Customizable. Like it spicy? Add more chili paste! Got some tofu or mushrooms hanging out in the fridge? Toss ’em in! This recipe is a fantastic base for whatever you’re craving or need to use up.

→ Restaurant-Quality at Home. Seriously, the combo of tamari, vegan oyster sauce, and sesame oil creates a depth of flavor that will make you feel like a master chef. Impress yourself, your family, or your friends with your killer culinary skills.

→ Feels Fancy, Without the Fuss. The gorgeous green bok choy and colorful toppings make it look like you spent hours on it. We’ll never tell it was actually super simple.

Try my Creamy Coconut Udon with Mushroom recipe.

What You’ll Need To Make

Okay, let’s geek out for a second on what makes this soup so darn good. It’s all about a few key players that bring the magic:

→ Udon Noodles: These are the heart of the dish! We’re using those delightfully thick, chewy wheat noodles that are just so satisfying to slurp. They’re the perfect vehicle for soaking up all that incredible broth.

→ The Savory Trio (Tamari & Vegan Oyster Sauce): This is where our deep, umami flavor comes from. Tamari gives us that rich, gluten-free salty kick, while the vegan oyster sauce adds a complex sweetness and depth that makes the broth taste like it simmered for hours.

→ Fresh Aromatics (Ginger & Garlic): The dynamic duo! We use them two ways: sliced ginger simmers right in the broth to infuse it with a warm, spicy note, while minced ginger and garlic get sizzled in the skillet to wake up their flavors and make your kitchen smell amazing.

→ Bok Choy: Our veggie star! It adds a fantastic fresh, slightly peppery flavor and a wonderful mix of textures tender leaves and crisp, juicy stems. It’s healthy, it’s delicious, and it just feels good in there.

→ The Crunchy Finish (Peanuts & Green Onions): Don’t you dare skip these! The roasted peanuts add a salty, crunchy contrast, and the fresh green onions give a little sharp bite. This combo right here is what takes each bowl from great to “can I have seconds?”

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 30 mins

Alright, friends, let’s get this cozy bowl of goodness going! It comes together super fast.

Step 1: The Flavor-Packed Broth

Grab your biggest pot and let’s build our flavor base. Pour in the veggie broth, then add your sliced ginger, tamari, rice vinegar, vegan oyster sauce, chili paste (as much as you dare!), and that pinch of sugar. Give it a good stir and crank the heat to high until it starts boiling.

Once it’s bubbling away, pop the lid on and reduce the heat to a low, gentle simmer. Let it hang out and get to know itself for a solid 10 minutes. This is the perfect time to do a little taste test add a pinch of salt or pepper if you think it needs it. After 10 minutes, fish out those big slices of ginger; they’ve done their job!

Step 2: Sizzle Your Veggies

While the broth is simmering, grab a large skillet. Heat the peanut oil over medium heat. Toss in the minced ginger and garlic and drizzle in that glorious sesame oil. Get ready for the best smell in the world! Sizzle for just a minute or two until it’s incredibly fragrant.

Now, toss in your torn bok choy. Sauté it for a few minutes, just until the green parts are wilted and the stems are tender-crisp. So easy! Once it’s done, just set the skillet aside.

Step 3: The Grand Finale!

Time to assemble your masterpiece! Divide the warm, cooked udon noodles between four bowls. Pile the sautéed bok choy on top.

Now, ladle that fragrant, warm broth over everything. Finish it all off with a generous sprinkle of sliced green onions, a handful of fresh cilantro, and a crunchy shower of roasted peanuts.

Dive in and enjoy your homemade restaurant-quality soup! You totally nailed it.

Glycemic Index (GI): Medium (approx. 55-65)

Glycemic Load (GL): Medium (approx. 20-25)

Easy Ingredient Swaps

Here are some easy and delicious swap ideas for your Udon Noodle Soup, perfect for using what you have on hand.

Broth & Sauce Swaps

• Vegetable Broth: Chicken broth or mushroom broth work great for a non-vegan or even deeper umami option.
• Tamari: Regular soy sauce is a perfect substitute (just note it’s not gluten-free). For a coconut-based option, coconut aminos are a little sweeter but work well.
• Vegan Oyster Sauce: Regular oyster sauce (if you’re not vegan) or hoisin sauce mixed with a touch of extra soy sauce can mimic that sweet, savory flavor.
• Chili Paste: Sriracha, sambal oelek, or even a few shakes of red pepper flakes will give you that kick of heat.
• Peanut Oil: Any neutral oil like avocado oil, canola oil, or vegetable oil will work. For a different flavor profile, toasted sesame oil is amazing (just use it sparingly as it’s strong!).

Veggie & Protein Swaps

• Bok Choy: No bok choy? No problem! Try spinach (add it at the very end), kale, Swiss chard, or even shredded napa cabbage or broccoli florets.
• Add a Protein: Make it more filling by adding crispy baked tofu, shredded rotisserie chicken, cooked shrimp, or a soft-boiled egg on top.

Topping & Garnish Swaps

• Cilantro: Not a fan? Fresh Thai basil or mint would be a refreshing twist, or just skip it!
• Roasted Peanuts: Toasted sesame seeds, chopped cashews, or even crispy fried shallots would add a fantastic crunch.

Noodle Swaps

• Udon Noodles: The chewy texture is classic, but you can use ramen noodles, soba (buckwheat) noodles, rice noodles, or even spaghetti or linguine in a pinch!

The goal is to make this recipe work for you. Have fun experimenting

Try my 15-Minute Peanut Udon recipe.

Twist and Tweak Ideas

Here are some fun twists and tweak ideas to make this udon noodle soup your own, keeping that laid-back and friendly vibe.

Flavor Twists 🌶️

• Creamy Coconut Curry: Stir in a couple tablespoons of red or green curry paste when you sauté the ginger and garlic. Use full-fat coconut milk for half of the vegetable broth. Finish with a big squeeze of lime juice. Voilà, Thai-inspired curry udon!
• Miso-Ginger: For an extra layer of savory depth, whisk in 1-2 tablespoons of white or red miso paste into the finished broth at the very end (don’t boil it after adding miso to keep its probiotic benefits).
• Spicy Szechuan: Add ½ tsp of Szechuan peppercorns (lightly crushed) to the broth as it simmers for that famous tingly “ma-la” numbness. Remove them with the ginger slices. A drizzle of chili oil on top is a must!
• Citrus Zing: Brighten it all up by adding the zest of one lime to the broth and a big squeeze of juice into each bowl just before serving.

Veggie & Protein Power-Ups 🥦

• “Kitchen Sink” Veggie Load: Clean out the fridge! Add sliced mushrooms (sauté them first!), thinly sliced carrots, bell peppers, or edamame with the bok choy.
• Crispy Tofu Topping: For the ultimate texture, top your bowl with crispy air-fried or pan-fried tofu cubes. They’re perfect for soaking up the broth.
• “Cheesy” Umami Sprinkle: For a non-traditional but delicious twist, add a sprinkle of nutritional yeast on top. It adds a savory, almost cheesy flavor that works surprisingly well.

Fun Topping Bar Ideas 🥜

Turn dinner into an interactive experience! Set out small bowls with different toppings and let everyone build their own perfect bowl.

• Fresh Herbs: Thai basil, mint, extra cilantro.
• Crunch: Wonton strips, fried garlic, more peanuts.
• Heat: Sliced fresh jalapeño, chili crunch oil, extra sriracha.
• Freshness: Bean sprouts, extra green onions.

Low-Carb / Gluten-Free Hack 🥒

• Noodle Swap: For a lighter option, ditch the noodles altogether and serve the broth and veggies over spiralized zucchini or yellow squash noodles (zoodles). For a gluten-free option, use 100% buckwheat soba noodles or rice noodles.

The best part about cooking is making a recipe your own. Don’t be afraid to play around and find your family’s favorite combination

Try my Vegan Udon Noodle Soup recipe.

Handy Tips for the Best Soup Ever!

Want to nail this recipe on the first try? Here are my pro tips (learned from a little trial and error!) to make your soup absolutely foolproof.

1| Don’t Skip Toasting the Aromatics: When you sauté the minced ginger and garlic, let it cook until it’s fragrant. That sizzle in the skillet is building a huge flavor base that makes all the difference. If you skip this, you’ll miss out on so much depth!

2| Taste and Tweak Your Broth: Broths and brands vary! After it simmers, give your broth a taste. Want more salt? Add a dash more tamari. Need more tang? A little extra rice vinegar. More heat? Go for that chili paste. Make it perfect for you.

3| Prevent Overcooked Noodles: If you’re not serving immediately, cook your udon noodles separately and add them to the bowl just before ladling the hot broth over them. This keeps them from getting mushy and soaking up all the broth while you’re getting everything else ready.

4| “Tear” the Bok Choy for More Flavor: Tearing the bok choy instead of chopping it with a knife creates more surface area for the oils and helps the leaves wilt down beautifully. It also gives it a cool, rustic look!

5| Prep Your Toppings First (Mise en Place): This recipe comes together fast! Slice your green onions, chop your cilantro, and have your peanuts measured out before you start cooking. It makes the process so smooth and stress-free.

6| Leftover Broth is Gold: If you have leftover broth, strain it and keep it in a jar in the fridge for up to 3 days. It makes an incredible base for a quick lunch just heat it up and pour it over some fresh noodles or rice.

Try my Vietnamese Chicken Noodle Salad recipe.

Budget-Friendly Hacks for Your Udon Soup

Love good food but love saving money even more? Same here! Here’s how to make this soup kind to your wallet:

1| DIY Vegetable Broth: Store-bought broth is convenient, but making your own is practically free! Save veggie scraps like onion skins, carrot peels, celery ends, and mushroom stems in a freezer bag. When it’s full, simmer them in water for an hour, strain, and boom homemade broth!

2| Swap Those Noodles: Udon noodles are delicious, but they can sometimes be pricier. Spaghetti or linguine make a fantastic and ultra-cheap substitute. For an Asian-style noodle, ramen noodles (without the seasoning packet) are also a great affordable option.

3| Simplify the Sauces: If you don’t already have tamari or vegan oyster sauce, consider using regular soy sauce instead of tamari. For the oyster sauce, a little extra soy sauce + a pinch of brown sugar can mimic that sweet-savory vibe in a pinch.

4| Bulk Up with More Veggies: Meat and specialty ingredients are expensive; vegetables are not! Stretch this soup further by adding shredded carrots, sliced cabbage, or mushrooms. They’re cheap, filling, and add great texture and nutrition.

5| Grow Your Own Herbs: Cilantro and green onions are easy to regrow! Place the root ends of green onions in a glass of water on a windowsill, and they’ll sprout new shoots in days. A small pot of cilantro is also cheap to maintain and beats buying a whole bunch each time.

6| Buy Peanuts in Bulk: Instead of buying small, expensive containers of roasted peanuts, check the bulk bin section at your grocery store. You can buy exactly the amount you need for just a few cents, and it’s almost always cheaper per ounce.

7| Use Powdered or Jarred Ginger: Fresh ginger is amazing, but if it’s not in the budget, ground ginger works in the broth (use about ¼ teaspoon). For the sauté, jarred minced ginger is a great affordable alternative that lasts forever in the fridge.

Happy cooking your wallet and your stomach will thank you! 😊

Try my Chili Garlic Noodles recipe.

Let’s Make It a Meal! Serving Ideas & Pairings

This soup is a star on its own, but if you want to turn it into a full feast or mix things up, here are some of my favorite ways to serve it:

1| The Classic Cozy Night In: Keep it simple! Just a big, deep bowl of this steaming soup, a comfy couch, and your favorite show. It’s the ultimate solo comfort meal.

2| DIY Soup Bar for a Crowd: Hosting friends? Set up a build-your-own-bowl bar! Keep the broth, noodles, and bok choy in separate pots. Then lay out small bowls of toppings: extra peanuts, cilantro, green onions, chili oil, lime wedges, and soft-boiled eggs. Everyone gets exactly what they want.

3| Pair with a Crispy Appetizer: Serve smaller portions of the soup alongside a starter. Veggie spring rolls, crispy potstickers, or edamame sprinkled with sea salt are perfect for dipping and sharing.

4| Add a Refreshing Side: Balance the warm, savory soup with a light, crunchy side. A simple cucumber salad (sliced cucumbers with a little rice vinegar, sesame oil, and salt) or a bright side salad with a ginger-sesame dressing is absolutely perfect.

5| Make it a Protein-Packed Feast: For the hungry folks in your life, add an extra source of protein right on top. Crispy baked tofu, a soft-boiled egg, or even some pan-seared shrimp will make it incredibly hearty and satisfying.

6| Chopstick Skills, Anyone? For a fun, interactive meal (especially with kids!), forget the spoons! Provide chopsticks for fishing out the noodles and veggies and Asian-style soup spoons for sipping that delicious broth.

No matter how you serve it, the goal is to enjoy every flavorful, slurpable bite

Try my Asian Mushroom Noodles Stir Fry recipe.

Storage & Reheating Tips

Made a big batch? Lucky you! Here’s exactly how to store and reheat your soup so it tastes just as amazing tomorrow.

Storing Your Soup:

• The Golden Rule: Store Broth and Noodles Separately! This is the most important tip! Udon noodles are thirsty and will continue to soak up the broth, becoming super soft and mushy if left in it. For the best leftovers, keep the broth, noodles, and toppings in their own containers.
• Let It Cool: Allow the broth and veggie mixture to cool to room temperature before storing. Don’t leave it out for more than 2 hours to keep it safe.
• Fridge Life: Store everything in airtight containers.
  • Broth: Will stay good for 3-4 days.
  • Noodles: Toss them with a tiny drop of oil to prevent sticking and store for 2-3 days.
  • Pre-cooked Bok Choy & Toppings: Store separately for 2-3 days.

Reheating Like a Pro:

• Reheat the Broth Alone: Pour the amount of broth you want into a pot and warm it gently over medium heat on the stove until simmering. The microwave works too just heat it in a microwave-safe bowl in 30-second intervals, stirring in between.
• Revive the Noodles: The best way to reheat noodles is to dunk them in a colander into the simmering broth for just 30-60 seconds to warm through. You can also briefly run them under hot water to loosen them up.
• Assemble Fresh: Place your warmed noodles and bok choy in a bowl, pour the piping hot broth over everything, and then add your fresh garnishes (green onions, cilantro, peanuts). This keeps the toppings crisp and bright!

Can You Freeze It?

• Broth: Yes! The broth freezes beautifully for up to 3 months. Freeze it in a sealed container or even in ice cube trays for single portions.
• Noodles & Veggies: Not really. Unfortunately, the noodles and bok choy will become very soft and mushy when thawed. It’s best to only freeze the broth and add fresh noodles and veggies when you reheat.

Try my One Pan Tofu and Vermicelli Noodle Stir-Fry recipe.

Final Thoughts

And there you have it! A ridiculously flavorful soup that’s pretty much guaranteed to become a new favorite. I love how this recipe always feels a little bit fancy but is honestly so simple to pull off. I really hope it brings as much comfort and joy to your table as it does to mine. Give it a try and let me know what you think. Now, if you’ll excuse me, I have a very important date with a second helping.

Recipe Card