Vegetable Udon Soup Recipe

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.”


  • 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


  1. 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.
  2. Add chicken stock/broth, reduce to medium heat and let simmer for 5 minutes.
  3. Bring soup to a light rolling boil and add Udon noodles, boiling for 3 minutes, or time indicated by Udon noodle package.
  4. Once the Udon noodles are fully cooked, soft but not mushy, add minced parsley and green onions.
  5. Stir thoroughly, simmer for 1 minute and serve.


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.


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.