Description
A comforting and flavorful Udon Noodle Soup featuring tender udon noodles, fresh baby bok choy, and savory mushrooms simmered in a fragrant vegetable broth infused with ginger, soy sauce, and sesame oil. This quick and easy soup is perfect for a warming meal any day of the week.
Ingredients
Scale
Broth
- 8 cups vegetable stock
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch fresh ginger, minced
Soup Components
- 4 cups mushrooms, sliced
- 9.5 ounces udon noodles
- 5 heads baby bok choy, ends removed
Optional Garnishes
- Chili garlic sauce
- 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 over medium-high heat, allowing the flavors to meld.
- Simmer Mushrooms: Reduce the heat to a simmer and add the sliced mushrooms to the pot. Let them cook gently for five minutes until tender and infused with the broth’s flavor.
- Cook Udon Noodles: Add the udon noodles to the simmering broth and continue boiling for an additional four minutes, or according to the package instructions, ensuring the noodles are cooked through but still chewy.
- Add Bok Choy: Remove the pot from heat and immediately add the baby bok choy. Cover the pot and allow the bok choy to wilt softly for one to two minutes, preserving its vibrant color and subtle crunch.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with chili garlic sauce or sliced fresh chilis for an extra kick of heat.
Notes
- Adjust the soy sauce and vinegar to taste for preferred saltiness and acidity.
- For added protein, consider topping the soup with tofu or a soft-boiled egg.
- Use fresh udon noodles for best texture; dried can be substituted but may require different cooking times.
- To make the soup spicier, increase the amount of chili garlic sauce or add fresh sliced chilis to the broth.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
