With winter coming up (way too quickly) what better meal to warm you up than a spicy soup?
Udon soup has these thick delicious noodles that absorb flavour and make for a great, filling meal. It’s super healthy, packed with veggies and is flexible to your personal taste and spice tolerance.
I looked all around on food blogs and in cookbooks for an udon soup recipe that I wanted to make, but none of them were quite was I was looking for. This is my own recipe, first time making it and wouldn’t change a thing!
This soup is also very easy to re-heat or take for lunch in a thermos, and is sure to impress whoever you’re serving it to. It just looks good, tastes good and isn’t that hard to make!
Ingredients
- 2 tbsp. sesame oil
- 2 tbsp. vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 5 button mushrooms, thinly sliced
- 1 red bell pepper, thinly sliced
- 5 cups vegetable broth
- 1 1/2 tbsp. sriacha hot sauce (or your favourite hot sauce)
- 1 lime, juiced
- 2 tbsp. soy sauce
- 1 tbsp. miso paste
- 1 tbsp. red chili garlic paste
- 1 egg, beaten
- 2 packs udon noodles (around 2 cups)
- Shredded red cabbage and carrot, for garnish
Method
In a large saucepan, heat sesame and vegetable oil on medium-high heat. Add onion, garlic and ginger and let cook for 2-3 minutes, until they begin to look slightly soft. Stir in mushrooms and red bell pepper; let cook for another few minutes until all the vegetables begin to look soft and the onions begin to brown slightly.
Add in broth, hot sauce, lime juice, and soy sauce. Gently stir to allow ingredients to mix, then bring to a low boil. Add in miso paste and chili garlic paste. Stir and let simmer for 1-2 minutes.
Bring soup back up to a boil point, and quickly stir in beaten egg. It should appear to “web” in the soup- it will be white and thin.
Keeping the soup at a high heat, add udon noodles. Let boil for 2 minutes, then turn heat down. Simmer everything gently stirring for another 3 minutes. Serve hot with red cabbage and carrot.
Eat up! I ate two bowls right after I was finished and I am super happy with how it turned out. I’ll definitely be making this again in the future!
the vegetarian ginger 
that does look good!
Thank you!
Make some for me
You can have some tomorrow night!
Found this on Pinterest and I have to tell you, it looks amazing!!! I LOVE these kind of soups, thank you so much for the recipe!
Thanks for the kind comments 🙂 glad you like it!
Wow, that soup looks so colorful and delicious! Way more interesting than a typical udon soup recipe.
looks excellent, although I would wait until after it comes off the heat to add the miso paste. simmering even for a short time will kill off the active live bacteria in it that is so good for you. just thin some of the paste with a bit of the warm stock and then stir in after you take it off the heat.
Hi Ahsen, Good point, I just added it in for the taste though, not the effect 🙂 thanks for the tip though!
Oh wow. I made this on the weekend and let me tell you – it was to die for! So delicious – I did it exactly as directed and could not have been more pleased with the results. So, so, so yummy! Thanks for sharing this delicious recipe. TRY IT, people – it’s sooo fantastic, AND, if you have typical Asian cooking ingredients, it’s extremely economical, too!
Thanks again!
So glad you enjoyed it 🙂
Thanks for the kind comment, I’d like to try making some more vegetarian Asian soups soon. This one went so quickly in my house I need to make more!
isn’t miso made with fish though…?
Miso paste itself does not contain fish, it’s just fermented soybean paste. A lot of the time when you order miso soup in restaurants they will put shaved bonito flakes on it (fish) but if you’re making it at home, you can leave that out.
This was fantastic! It was the perfect meal for winter nights. Excited to have another quick go-to meal =)
So glad you enjoyed it 🙂
hi 🙂 this looks really yummy. i have all the ingredients but worried my boyfriend might not like it and dont want to waste any.
just wondering how long it will keep for?
and if it will freeze well?
Thank you 🙂
Hi there! Sorry for the late reply I remember reading this and I thought I’d answered you! I am honestly not sure about freezing BUT I know that if you want it to be good for several days in the fridge, I’d recommend cooking everything as ususal except for the noodles–just add those in whenever you’re about to eat it. Prevents that “slimey” texture. Hope that helps a little bit 🙂
Looks beautiful. How many servings does this recipe make?
4 servings 🙂
I’m making this tonight! I’m going to add tofu 🙂
How’d it go?
I just have to say that this soup was fantastic! I will definitely be making it again…and again =)
Hi Eileen, so happy to hear you liked it! I want to make it again soon, maybe I’ll do a post re-visit.
This was fantastic! I just made it with my girlfriend and it tasted awesome, thanks for sharing this recipe.
Hi Christian, so glad to hear it was a success! Thanks for using my recipe 🙂