Udon Soup Recipes: Thick and Chewy Noodles

noodle lovers! Ever found yourself craving something warm, hearty, and oh-so-satisfying? Well, lemme tell ya, you cant go wrong with udon soup. Those thick, chewy noodles just have a way of making everything better, right? Imagine slurping up a big bowl on a chilly day… Pure bliss! Now, let’s dive into some delicious udon soup recipes that are sure to hit the spot.

What’s the Deal with Udon?

Alright, before we get cookin, lets chat a bit about udon noodles. These Japanese noodles are famous for their thickness and chewy texture. Theyre usually made from wheat flour, water, and salt. Pretty simple, huh? But trust me, the simplicity is what makes them so versatile. You can pair them with almost anything, and theyll still taste amazing.

Classic Udon Soup Recipe

Lets start with the basics the classic udon soup. This ones a staple in Japanese cuisine, and for good reason. Its comforting, flavorful, and super easy to make.

Ingredients

• 200g dried udon noodles
• 4 cups dashi stock (you can make your own or buy it ready-made)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional, but adds a nice depth)
• 1 teaspoon sugar
• 1 spring onion, finely chopped
• Handful of baby spinach
• 2 boiled eggs (soft-boiled is perfect)

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a pot, combine the dashi stock, soy sauce, mirin, sake (if using), and sugar. Bring to a gentle simmer.
3. Add the cooked udon noodles to the broth and let them warm up for about a minute.
4. Divide the noodles and broth into bowls. Top with chopped spring onion, baby spinach, and a boiled egg.
5. Slurp away and enjoy! (Yes, slurping is totally okay its even encouraged in Japan!)

Now, doesnt that sound easy and delicious?

Spicy Miso Udon Soup

For those who like a bit of a kick, this spicy miso udon soup will be right up your alley. Its got that lovely umami flavor from the miso, paired with a spicy kick to warm you right up.

Ingredients

• 200g dried udon noodles
• 4 cups dashi stock
• 2 tablespoons red miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon chili paste (adjust to your spice preference)
• 1 garlic clove, minced
• 1-inch piece of ginger, grated
• 100g shiitake mushrooms, sliced
• 1 carrot, julienned
• 1 handful of bean sprouts
• 1 spring onion, finely chopped
• Sesame seeds and nori strips for garnish

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a pot, heat a bit of oil and saut the garlic and ginger until fragrant.
3. Add the dashi stock, miso paste, soy sauce, mirin, and chili paste. Stir until the miso paste is fully dissolved.
4. Add the shiitake mushrooms and carrots, and let simmer for about 5 minutes until theyre tender.
5. Add the cooked udon noodles to the pot and heat through.
6. Divide the soup into bowls and top with bean sprouts, spring onion, sesame seeds, and nori strips.
7. Get ready to feel that spicy goodness!

Tip: If youre feelin’ fancy, you can add a poached egg on top. The runny yolk adds a lovely richness to the soup.

Vegetarian Tempura Udon

Who doesnt love a bit of crispy tempura with their noodles? This vegetarian tempura udon is a fantastic combo of textures crunchy and chewy all in one bowl. Yum!

Ingredients

• 200g dried udon noodles
• 4 cups dashi stock (use kombu dashi for a vegetarian option)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 sweet potato, sliced into thin rounds
• 1 zucchini, sliced into thin rounds
• 1 bell pepper, sliced into strips
• 1 cup tempura batter mix (available in most Asian supermarkets)
• Oil for frying
• 1 spring onion, finely chopped
• Grated daikon radish (optional, for serving)

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer.
3. Prepare the tempura batter according to the package instructions.
4. Heat oil in a deep pan to around 350F (175C). Dip the sweet potato, zucchini, and bell pepper slices into the batter and fry until golden and crispy. Drain on paper towels.
5. Add the cooked udon noodles to the broth and let them warm up for about a minute.
6. Divide the noodles and broth into bowls. Top with the tempura vegetables and sprinkle with chopped spring onion.
7. Serve with grated daikon radish if you like, and enjoy the contrast of flavors and textures!

Seriously, folks, if you havent tried tempura with udon, youre missin’ out. It’s like a party in your mouth!

Chicken Curry Udon

Alright, for all you curry fans out there, this one’s for you. Chicken curry udon combines the rich, aromatic flavors of Japanese curry with those thick, chewy noodles. Perfect for when you need a little comfort food.

Ingredients

• 200g dried udon noodles
• 2 cups chicken broth
• 1 cup water
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• 2 tablespoons flour
• 2 tablespoons butter
• 1 onion, thinly sliced
• 200g chicken breast, sliced into thin strips
• 1 carrot, sliced
• 1 potato, diced
• 1 spring onion, finely chopped
• Pickled ginger (optional, for serving)

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a large pot, melt the butter over medium heat and add the flour to make a roux. Stir constantly until its lightly browned.
3. Add the curry powder and mix well, then gradually add the chicken broth and water, stirring to avoid lumps.
4. Add the soy sauce, mirin, and sake (if using).
5. Add the onion, chicken, carrot, and potato. Simmer until the vegetables are tender and the chicken is cooked through.
6. Add the cooked udon noodles to the pot and heat through.
7. Divide the soup into bowls and top with chopped spring onion and pickled ginger if desired.
8. Enjoy your bowl of comfort and warmth!

Imagine cuddling up with a big bowl of this on a rainy day. Mmm, perfection!

Vegan Sesame Udon

Vegans, rejoice! Heres a creamy,

nutty sesame udon recipe thats entirely plant-based. Its packed with flavor and super easy to whip up.

Ingredients

• 200g dried udon noodles
• 4 cups vegetable broth
• 2 tablespoons tahini (sesame paste)
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 small piece of ginger, grated
• 100g tofu, cubed and pan-fried until golden
• 1 carrot, julienned
• 1 handful of baby spinach
• 1 spring onion, finely chopped
• Sesame seeds and chopped cilantro for garnish

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a pot, heat a bit of oil and saut the garlic and ginger until fragrant.
3. Add the vegetable broth, tahini, soy sauce, mirin, rice vinegar, and sesame oil. Stir until the tahini is fully dissolved.
4. Add the carrot and baby spinach, and let simmer until the carrot is tender and the spinach is wilted.
5. Add the cooked udon noodles and tofu cubes to the pot and heat through.
6. Divide the soup into bowls and top with chopped spring onion, sesame seeds, and cilantro.
7. Enjoy the creamy, nutty goodness!

This one’s a real winner, especially if youre looking for a healthy yet satisfying meal.

Beef Udon Soup

Last but definitely not least, weve got beef udon soup. This ones rich, hearty, and packed with beefy flavor. Perfect for those days when you need a little extra protein in your life.

Ingredients

• 200g dried udon noodles
• 4 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• 200g beef sirloin, thinly sliced
• 1 onion, thinly sliced
• 1 carrot, julienned
• 1 spring onion, finely chopped
• 1 handful of bok choy or spinach
• 1 soft-boiled egg (optional)

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a pot, combine the beef broth, soy sauce, mirin, and sake (if using). Bring to a gentle simmer.
3. Add the onion and carrot, and cook until theyre tender.
4. Add the beef slices and cook until theyre just done beef cooks quickly, so keep an eye on it.
5. Add the cooked udon noodles and bok choy or spinach to the pot and heat through.
6. Divide the soup into bowls and top with chopped spring onion and a soft-boiled egg if desired.
7. Dig in and enjoy the beefy goodness!

There you have it, folks a collection of udon soup recipes to suit all tastes. Whether youre a spice lover, a vegan, or just in need of some good ol comfort food, theres an udon soup here for you. So, grab your chopsticks and get cookin!

Share Your Udon Creations!

Got a favorite udon recipe of your own? Or maybe youve tried one of these and added your own twist? Share your creations in the comments below or tag us on social media with your udon masterpieces. Let’s spread the noodle love!

Until next time, happy cooking and happy eating!