Udon Soup Recipe

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Lunch/Dinner

Cuisine: Japanese

Diet:

Servings:

Calories: 431kcal

Author: Allie Petersen

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
13.5 oz 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 , 13.5 oz 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