Last night I dediced to throw something together for dinner using a bunch of the vegetables and various other things we’ve had sitting around for a little while, and I came up with a Vegetable Udon Soup Recipe. The best soups are created when the goal is to use up lots of leftovers and things that have been sitting around for a while, and that exactly how this soup came about. Both Chrys and I thought it turned out great and really enjoyed it. If you give it a shot, I hope you enjoy it too.
Vegetable Udon Soup
“A light broth based soup with a variety of vegetables and hearty Udon noodles. A great winter warm-up soup and a Japanese take on the traditional Chicken Noodle Soup.”
Ingredients:
- 1/2 large onion, coarsely chopped
- 1/4 medium cabbage, quarter inch slices
- 6 heads baby Bok Choy, coarsely chopped
- 3 stalks celery, quarter inch slices
- 12 baby carrots, quartered
- 1 bunch green unions, coarsely chopped
- 1/2 bunch fresh parsley, coarsely minced
- 6 cloves garlic, coarsely minced
- 4 7oz(200g) packs of Udon noodles
- 6 cups chicken broth/stock, low fat & sodium preferred
- 1 tablespoon olive oil
- 1/2 tablespoon ginger powder
- 2 tablespoons soy sauce
- salt and pepper to taste
Directions:
- Add onion, cabbage, bok choy, celery, carrots, garlic, olive oil, ginger powder, soy sauce and salt and pepper to a large stock pot on medium-high heat. Stir often and cook until vegetable begin to soften or reduce in size roughly 50%, approximately 5 minutes.
- Add chicken stock/broth, reduce to medium heat and let simmer for 5 minutes.
- Bring soup to a light rolling boil and add Udon noodles, boiling for 3 minutes, or time indicated by Udon noodle package.
- Once the Udon noodles are fully cooked, soft but not mushy, add minced parsley and green onions.
- Stir thoroughly, simmer for 1 minute and serve.
Information:
This Vegetable Udon Soup Recipe will make 6 – 8 servings and is great on its own, as an appetizer or as a side dish. Substitute any and all vegetables you’d like in this recipe. Experiement with different vegetables, stocks/broths, noodles or even add meat/seafood for a heartier soup. If serving this soup as a meal, a piece of toasted rye bread makes for a great accompaniment.
Feedback:
If you try this soup, or make a modified version of it, I’d love to know how it turns out. Please leave a comment here.
Enjoy!
thanks for the great recipe! i have never cooked with udon noodles before so i was a little nervous, but it turned out great. i halved the recipe for just 2 of us and we still had leftovers. it needs a little bit more flavor for my taste, so next time we will add some more seasonings… but your base recipe was perfect. thanks again!
well, usually udon is with shrimph and fish.. but i think vegetables is very good too, nice idea, i’ll try it..thanks for the recipe
I made you soup last night exactly following your recipe, but I added some shrimp from Celebrity Foods that I had in the freezer. It came out wonderful. Next time I think I will add some fish also.
Thank you so much for the recipe! It was great! I changed some of the veggies (just because of what I had on hand. I added zucchini, sugar snap peas, and bean sprouts (which I added when I added the parsely). I did not put in cabbage (didn’t have any). I also add a little lemon to my soup once in the bowl.
It was amazing!
I made this tonight because I was really craving udon soup. I added some new ingredients: nappa cabbage, silken tofu and sliced crimini mushrooms sauteed in a little sesame oil and low sodium soysauce. I also used fresh ginger instead of powder. Also, no green onion or parsley and white pepper and sesame oil instead. It came out great and I look forward to making it again
This was a great recipe, though not very authentic as I remember udon from when I was teaching in Japan. It doesnt matter though – udon is what you make of it – and this was certainly delicious enough to be made again.
Thanks for the recipe. I have also added tempura vegetables, like broccoli and carrots, which add a new texture to the soup.