Easy Udon Noodle Soup
In the mood for a comforting bowl of hot noodle soup? Make this one-pot Easy Udon Noodle Soup in just 10 minutes! With a light, savory broth and thick and chewy Japanese noodles, this recipe hits the spot every time.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ head Shanghai bok choy ((you can substitute with napa cabbage, green cabbage, or spinach))
- 1½ cups water
- ¼ cup mentsuyu (concentrated noodle soup base)
- 1 serving udon noodles ((frozen, about ½ lb/250 g per serving; I like to use frozen Sanuki udon from Asian/Japanese markets))
- 2 pieces satsumaage (fried fish cakes) ((optional))
- 2 slices kamaboko (fish cake) ((optional))
- 1 soft or hard-boiled egg ((sliced in half))
- shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))
Instructions
- 1
Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
- 2
Trim the stem end of a head of Shanghai bok choy and cut it in half lengthwise. I slice through the bottom white part with my knife, then pull apart the two halves with my hands. Cut ½ head Shanghai bok choy in half again so you have two quarters. Reserve the rest of the bok choy for another use.
- 3
To Cook the Udon Noodle Soup
- 4
Add 1½ cups water and ¼ cup mentsuyu (concentrated noodle soup base) to a saucepan or electric pot. Cover with a lid. Heat the saucepan over medium-high heat or on Mode II (600W) for the electric pot.
- 5
When the broth is boiling, add the bok choy. Cover the pot and cook for about 45 seconds, depending on the bok choy's size.
- 6
Next, add 1 serving udon noodles (no need to defrost) to the boiling soup broth. Add 2 pieces satsumaage (fried fish cakes) on top of the frozen noodles. Cook the noodles according to the package instructions. This brand of frozen udon noodles requires reheating for 1 minute. Using chopsticks, stir the noodles to loosen them up.
- 7
To Serve
- 8
Transfer the noodles and soup broth to a large bowl and arrange the bok choy and fried fish cakes on top. Add 2 slices kamaboko (fish cake) and 1 soft or hard-boiled egg.
- 9
If you'd like, sprinkle shichimi togarashi (Japanese seven spice) on top for a spicy kick. Enjoy!