Authentic, homemade Japanese udon noodle soup

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Japanese udon noodle soup

Udon noodles are Asian wheat noodles. They are different than others due to their unique properties. They can be added to any recipe as they soak in sauces and have incredibly chewy texture. Japanese love tempura vegetables and meat, so they use it in their soups, too.

In Japan, they serve it in small portions and add different types of sauces, meat and vegetables. You can experiment, too, and substitute recipe sauce for your favorite option. This is an authentic soup that can satisfy even the pickiest eater.

Authentic, homemade Japanese udon noodle soup

If you need a meal for cold days, we have the perfect recipe. It features colorful veggies, noodles, and healthy nutrients presented in a spicy and sweet broth.

Course Lunch & dinner
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 461 kcal


To form the flavoring compound:

  • 5 cups meat broth
  • 6 slices fresh ginger
  • 3 cloves crushed garlic
  • 1 chopped green onion

For the chicken udon:

  • 1 tbsp canola oil
  • 3.5 oz fresh shiitake mushrooms
  • 2 tsp minced peeled ginger
  • 1/2 cup sliced carrots
  • 1/4 cup sake or rice wine
  • 1 tbsp soy sauce
  • 1 minced garlic clove
  • 4 cups cooled and shredded chicken breast
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 8 slices cooked egg
  • 15 oz udon noodles
  • 1/4 cup sliced green onions
  • 10 oz cut bok choy


  1. Heat a deep pan over a medium heat for a couple of minutes. Add canola oil, carrots and the mushroom caps. Sauté the mixture. Put garlic and ginger, sauté for 1 more minute. Vegetables will deliver a balanced taste and become chewy and soft.

  2. Cook the flavoring compound. Separate the stems from the caps of mushrooms, safe them for later. Cut the cups. Mix together the stems, ginger, broth, onions and garlic. Put everything in a deep pan.

  3. Wait until the mixture boils. Simmer time takes around 17 minutes. Remove the mixture from the pan. Let the mix rest. Now you need to remove the solids. Take a clean spoon to discard them.

  4. Add sake, wait for. Reduce the heat to low, pour in the stock. Add pepper and soy sauce, give a season a taste. Add bok choy and meat, simmer for a minute (wait until the chicken is warm). Check noodles package instructions, cook accordingly. Enjoy the meal.

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