I love really simple dinners – especially when it’s just the two of us… or is it that I always make really simple dinners when it’s just the two of us because I run out of time? Either way, one of my favorite go-to dinners to make is a big batch of soup. I just throw a bunch of ingredients in the pot, make a tasty broth, and let it cook until we’re ready to eat.
Recently, I thought about a soup my now husband and I used to love back when I was in school and he would visit. We would often go to a sushi restaurant close by and would always order our favorite udon soup. For us, ordering soup at a sushi restaurant was rare, but we couldn’t resist it, it was so delicious!
After thinking (and craving!) about that soup, I decided to surprise my husband by recreating it for dinner one night. He (I’m pleased to say) loved it-and so did I! The first time I made this Easy and Authentic Udon Noodle Soup I used ramen noodles. This time however, I decided to make those irreplaceable udon noodles…from scratch. I can’t believe I had never attempted to make them before. Homemade pasta had been out of my capabilities, or so I thought…
I know making the noodles looks and sounds like a big process, but trust me, it’s much easier than it sounds. It simply takes a couple of hours to rest.
As I mentioned, this is one of those soups you throw together and leave alone-my favorite part 😉
What’s also great about this soup is that it doesn’t need hours to cook. It only takes about 45 minutes from start to finish. So if you need to make something quickly in time for dinner, that doesn’t taste like you just whipped it up, then this is a great option!
The homemade udon noodles are soooo delicious and simple but do take some time to rest-as most doughs need. If you don’t have that kind of time, or if these seem too daunting, then use ramen or fettucine noodles-but I would recommend making them at some point. They are delicious and very authentic.
You can find the recipe for Homemade Udon Noodles HERE.
I hope you enjoy this Easy and Authentic Udon Noodle Soup! It’s so comforting and delicious!
- 10 cups chicken stock
- 4 tablespoons soy sauce
- 4 tablespoons toasted sesame oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons fresh ginger, minced
- 8-10 carrots, ½ inch slices
- Chicken soup flavoring powder
- 2 bunches baby bok-choy
- 1 bunch scallions, sliced diagonally
- 10 oz baby bella mushrooms, sliced
- 1 package Ramen or fettucine noodles or homemade udon noodles
- 1 pack of extra firm tofu, cut into half inch cubes
- Crispy onions, for garnish
- Bring chicken stock, soy sauce, sesame oil, garlic powder, onion powder, ginger and carrots to a boil. Cover and simmer for 20 minutes or until the carrots are slightly tender.
- Taste the broth to see if there is enough chicken flavor. At this point, I usually whisk in some chicken soup powder, a couple of tablespoons at a time, to enhance the flavor.
- To prepare the baby bok-choy, trim the very end of the stem off. Separate the bok choy, and rinse under running water.
- Add in the bok-choy, scallions, mushrooms, noodles, and tofu. Simmer for 6-7 more minutes. Season with salt and pepper to taste.
- Top each serving with crispy onions. Serve hot.