Udon Soup with Red Curry Broth

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My husband and I have always loved udon soup, especially when out to eat. However – to be completely honest – the authentic version was tough for us to replicate due to the requirement for complex, hard-to-find ingredients. This udon soup, while different from the original version, has an incredibly easy and flavorful unique red curry broth that uses simple ingredients you can find at your local grocery store. While traditional udon soups don’t have many veggies, this soup gains flavor and vibrance from savory shiitake mushrooms, crisp baby bok choy, and vibrant carrots. The steps are easy to follow and in less than 30 minutes you have a warm and comforting soup, perfect for the colder months.

Udon Soup Ingredients

  • Udon noodles*
  • Shiitake mushrooms
  • Baby Bok Choy
  • Garlic & Ginger
  • Red Curry Paste
  • Low Sodium Vegetable Broth
  • Soy Sauce or Tamari
  • Brown Sugar
  • Fresh Lime Juice

*See below for more information.

See recipe card for full ingredient list and quantities.

Where do I buy udon noodles?

I generally use dry udon noodles out of convenience because they have them at most grocery stores in the Asian food aisle. If you are lucky, you may be able to get your hands on some fresh udon noodles from a local Asian grocery store. FYI if you end up using fresh or frozen udon, the conversion is 5 oz (140g) dried udon ≈ 10–12 oz (280–340g) fresh or frozen udon. This is because fresh/frozen udon already contains moisture so they tend to weigh more, vs dried udon will rehydrate in the soup.

▶︎ Most udon noodles are vegan, but make sure to check the package!

What is in udon soup base?

In this recipe, you will make a rich, flavorful broth from garlic, ginger, red curry paste, low sodium vegetable broth, coconut milk, soy sauce, lime juice, and brown sugar. The addition of the mushrooms also adds flavor to the broth.

How do you eat udon noodle soup?

This udon soup is best enjoyed with chopsticks and a large spoon to get every last drop of that delicious broth!

How to Make Udon Soup

Cook the Mushrooms

In a large pot or saucepan, begin heating 1 tbsp sesame oil over medium heat. Add your sliced shiitake mushrooms and cook for about 4-5 minutes, or until they are softened. Set them aside in a separate bowl.

Next up: Bok Choy

Add another tbsp of sesame oil to the pan. Add you sliced baby bok choy. Cook for 3-4 minutes, rotating occasionally, until they have a little sear to them. Then add your minced garlic and ginger, stirring well, and cook for another minute.

Sauté with carrots & red curry

Add your julienned carrots and red curry paste. Give it a good stir so the red curry paste is coating the veggies. Cook for 1 minute.

Simmer

Add back in your mushrooms along with the vegetable broth, soy sauce, coconut milk, and brown sugar. Bring it to a simmer for 5 minutes, uncovered.

Add your Udon

Add your udon noodles to the simmering broth and cook for another 4-5 minutes until the noodles are cooked through.

Finish off with fresh lime juice and chopped cilantro. Taste your soup- add more soy sauce if you prefer a saltier broth. Enjoy!

Storage Tips

Store leftover soup in the fridge in an airtight container for up to 3 days. The noodles will absorb the broth over time, so add more vegetable broth or water if needed to get that “soupy” consistency back. This will dilute the flavor slightly so feel free to add in a tsp more red curry paste if your soup, if needed. 

Reheat in the microwave or stovetop.

I don’t recommend freezing udon noodle soup.

What else can I add to udon soup?

For protein additions, consider some crispy air fryer tofu or shelled edamame.

You can add other veggies you like such as napa cabbage, baby bella mushrooms (instead of shiitake, or in addition to), sugar snap peas, sliced red bell pepper, and more!

What can I put on top of udon noodle soup?

Try out one of these toppings:

  • Diced green onions for vibrant flavor and color
  • Chili crisp for a spicy kick
  • Toasted sesame seeds for a nutty flavor

Can I use other types of noodles for udon soup?

You definitely can! Technically it won’t be udon soup anymore, but still delicious! You can try soba noodles (made from buckwheat), lo mein, rice noodles or even simple spaghetti noodles. Adjust the noodle cooking time as needed.

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Udon Noodle Soup

Allie Petersen
This udon soup has an incredibly easy and flavorful red curry broth that uses simple ingredients you can find at your local grocery store. While traditional udon soup doesn't have many veggies, this soup gains a boost of flavor from savory shiitake mushrooms, crisp baby bok choy, and vibrant carrots. The steps are easy to follow and in less than 30 minutes you have a warm and comforting soup, perfect for the colder months.
5 from 1 vote

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch/Dinner
Cuisine Japanese
Servings 4
Calories 431 kcal

Ingredients
  

  • 2 tbsp sesame oil split
  • 5 oz sliced shiitake mushrooms
  • 1 baby bok choy sliced lengthwise into strips (see photos above)
  • 3 cloves minced garlic
  • 2 tsp ginger paste or grated ginger
  • 1 cup julienned carrots
  • 1.5-2 tbsp red curry paste add 2 tbsp for a richer flavor
  • 3 cups low sodium vegetable broth
  • 1 can full-fat coconut milk
  • 1 tbsp soy sauce or tamari for a gf option
  • 1 tsp brown sugar
  • 5 oz dried udon noodles
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp freshly chopped cilantro

Optional Toppings

  • diced green onion
  • chili crisp

Instructions
 

  • In a large pot or saucepan, begin heating 1 tbsp sesame oil over medium heat. Add your sliced shiitake mushrooms and cook for about 4-5 minutes, or until they are softened. Set them aside in a separate bowl.
    2 tbsp sesame oil, 5 oz sliced shiitake mushrooms
  • Add another tbsp of sesame oil to the pan. Add you sliced baby bok choy. Cook for 3-4 minutes, rotating occasionally, until the slices have a little sear. Then add your minced garlic and ginger, stirring well, and cook for another minute.
    1 baby bok choy, 3 cloves minced garlic, 2 tsp ginger paste or grated ginger
  • Add your julienned carrots and red curry paste. Give it a good stir so the red curry paste is coating the veggies. Cook for 1 minute.
    1 cup julienned carrots, 1.5-2 tbsp red curry paste
  • Add back in your mushrooms along with the vegetable broth, soy sauce, coconut milk, and brown sugar. Bring it to a simmer for 5 minutes, uncovered.
    3 cups low sodium vegetable broth, 1 can full-fat coconut milk, 1 tbsp soy sauce, 1 tsp brown sugar
  • Add your udon noodles to the simmering broth and cook for another 4-5 minutes until the noodles are cooked through.
    5 oz dried udon noodles
  • Add the fresh lime juice and chopped cilantro. Taste your soup- add more soy sauce if you prefer a saltier broth. Enjoy!
    1 tbsp freshly squeezed lime juice, 2 tbsp freshly chopped cilantro

Notes

Storage: Store leftover soup in the fridge in an airtight container for up to 3 days. The noodles will absorb the broth over time, so add more vegetable broth or water if needed. This will dilute the flavor slightly so feel free to add in a tsp more red curry paste to your soup, if needed. 
Tips:
▶︎Add a protein to this soup like crispy air fryer tofu or shelled edamame. 
▶︎If you want a “brothier” soup, consider adding an extra cup of vegetable broth. 
▶︎If you can’t get your hands on shiitake mushrooms, feel free to use sliced baby bella or cremini. 

Nutrition

Calories: 431kcalCarbohydrates: 38gProtein: 10gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 734mgPotassium: 446mgFiber: 5gSugar: 8gVitamin A: 7505IUVitamin C: 18mgCalcium: 74mgIron: 4mg
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5 from 1 vote (1 rating without comment)

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