Recipe

Udon Noodle

Chewy udon noodles in a quick soy-ginger broth with mushrooms, greens, and a choose-your-own protein. Cozy, practical, and weeknight fast.

By Matt Campbell

•

4.8

A steaming bowl of udon noodle soup with mushrooms, bok choy, sliced scallions, and a soft-boiled egg in a neutral stoneware bowl on a warm kitchen table

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Udon is my favorite kind of comfort food because it feels fancy and soothing, but it cooks like a weeknight meal that has your back. Thick, chewy noodles plus a savory broth is basically a guaranteed good mood. This version keeps ingredients accessible, uses a quick soy and ginger broth, and gives you options for protein depending on what is already in your fridge.

Udon noodles, mushrooms, bok choy, scallions, garlic, ginger, soy sauce, sesame oil, and broth arranged on a clean kitchen counter in consistent warm lighting

Why It Works

Fast flavor: A short simmer with ginger, garlic, and soy makes the broth taste like you tried harder than you did.
Great texture: Udon stays satisfyingly bouncy and the veggies keep a little bite.
Flexible: Go vegetarian with tofu, add leftover chicken, or make it feel special with shrimp.
Low drama: One pot if you cook frozen or vacuum-packed udon right in the broth, and still easy if you boil noodles separately.

Pairs Well With

Storage Tips

Best practice: Store noodles and broth separately if you can. Udon will keep drinking broth in the fridge and get extra soft (still tasty, just less bouncy).

Fridge: Broth and toppings keep 3 to 4 days. Cooked udon keeps 2 to 3 days.
Reheat: Warm broth gently on the stove until steaming. Add noodles at the end just to heat through.
Freezer: Freeze broth (without noodles) up to 2 months. Thaw overnight in the fridge.

Egg note: Peeled soft-boiled eggs keep best 2 to 3 days in the fridge.

Little save: If your noodles soaked up too much broth, add a splash of water or broth while reheating and taste for soy at the end.

Common Questions

What kind of udon should I buy?

Any udon works here. Frozen udon usually has the best chewy texture and cooks in a couple minutes. Vacuum-packed (shelf-stable) udon is also great and easy to find. Dried udon works too, it just needs a longer boil and sometimes a quick rinse.

Do I need dashi?

No. Traditional udon broth often uses dashi, but this recipe uses chicken or veggie broth plus soy and aromatics to get you a deeply savory bowl with pantry ingredients.

How do I keep udon from getting gummy?

Do not overcook it. If you are meal prepping, store noodles separate from broth.

Can I cook the udon in the broth?

Yes, and it is my favorite way for frozen or vacuum-packed udon. Add the noodles straight into the simmering broth for 1 to 3 minutes until loosened and hot. It keeps things truly one pot. If the broth gets a little cloudy from starch, it will still taste great.

Can I make it vegetarian?

Yes. Use vegetable broth and swap the protein for tofu or mushrooms. For extra depth, add a teaspoon of miso at the end (off heat) or a small pinch of MSG if you cook with it.

Is this spicy?

Not as written. Add chili crisp, sriracha, or a pinch of red pepper flakes if you want heat.

My broth tastes a little mild. What should I do?

Totally normal if you are using low-sodium broth and low-sodium soy sauce. Taste and adjust with an extra splash of soy sauce (regular soy is fine), or add a small pinch of salt. A squeeze of lime or a tiny drizzle of sesame oil can also wake things up.

How long do soft-boiled eggs keep?

For best texture, eat them the day you make them. If you peel them, store in the fridge and use within 2 to 3 days.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot or Dutch oven
Large pot for boiling noodles (optional)
Colander (optional)
Small saucepan (optional, for eggs)
Skillet (optional, for browning mushrooms)
Chef’s knife and cutting board
Microplane or grater (helpful for ginger)
Ladle

I started making udon on nights when I wanted something cozy but did not have the patience for a full ramen situation. The first time I tossed chewy noodles into a quick soy-ginger broth, I did that accidental happy dance at the stove. Now it is my go-to “I need comfort and I need it soon” bowl, and I love how it welcomes whatever is hanging out in the crisper drawer.

Serving note: This recipe makes 4 smaller bowls or 3 larger, more generous bowls, depending on how hungry your table is.

Udon Noodle

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 bowls

Ingredients

Broth

6 cups low-sodium chicken broth (or vegetable broth)
3 tbsp low-sodium soy sauce, plus more to taste (regular soy sauce also works)
1 tbsp mirin (or 2 tsp honey or brown sugar)
1 tbsp rice vinegar (optional, for brightness)
1 tbsp toasted sesame oil
4 cloves garlic, thinly sliced
1 tbsp fresh ginger, grated (or very finely minced)

Sliced garlic and freshly grated ginger on a wooden cutting board in a home kitchen

Noodles and toppings

16 oz udon noodles (frozen, vacuum-packed, or dried)
8 oz mushrooms, sliced (shiitake or cremini)
3 cups baby bok choy, chopped (or baby spinach)
4 scallions, thinly sliced
1 cup shredded cooked chicken, cubed tofu, or raw shrimp (optional)
1 tbsp neutral oil (avocado, canola, or vegetable), if sautéing mushrooms

Optional finishing touches

2 to 4 soft-boiled eggs
Chili crisp or red pepper flakes
Toasted sesame seeds
Nori strips
Lime wedges

Instructions

Optional: soft-boil the eggs. Bring a small pot of water to a boil. Gently lower in the eggs with a spoon so they do not crack. Simmer 7 to 8 minutes for jammy yolks (timing varies with egg size and starting temp). Transfer to an ice bath, peel, and set aside.
Start the broth. In a medium pot, combine broth, soy sauce, mirin, rice vinegar (if using), sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.
Cook the mushrooms. You have two options:
- Easy: Add mushrooms straight to the simmering broth and cook 5 to 6 minutes until tender.
- More flavor: In a skillet, heat 1 tbsp neutral oil over medium-high heat. Sauté mushrooms until browned and a little crisp at the edges, 6 to 8 minutes. Add them to the broth.
Add protein (if using). Stir in cooked chicken or tofu to warm through for 2 to 3 minutes. If using raw shrimp, add and simmer just until pink and opaque, about 2 to 4 minutes depending on size. If using pre-cooked shrimp, add it at the very end just to warm through so it stays tender.
Cook the udon (pick your method).
- One-pot method (best for frozen or vacuum-packed): Add the noodles straight into the simmering broth and cook 1 to 3 minutes, gently stirring until loosened and hot.
- Separate pot method (best for dried, and helpful for meal prep): Boil noodles in a large pot of water according to the package. Drain. Rinse only if the noodles seem unusually starchy or if you are cooling them for storage. If you are serving right away, skip the rinse so they stay hot.
Add greens. Add bok choy to the broth and cook 1 to 2 minutes until just tender. If using spinach, stir it in off heat and let it wilt.
Assemble bowls. Divide noodles between 4 bowls (or ladle the one-pot version straight into bowls). Ladle hot broth, veggies, and protein over the top. Finish with scallions and any extras.
Taste and tweak. This is the part where you get to cook like a person, not a robot. If you used low-sodium broth and low-sodium soy, you might want an extra splash of soy (or a pinch of salt). Add a tiny drizzle of sesame oil for nuttiness, or a squeeze of lime for lift. Top with a halved soft-boiled egg if you made them.

Practical tips and variations

Make it creamy: Whisk 1 to 2 tbsp miso into a small bowl with hot broth, then stir it back into the pot off heat.
Make it spicy: Add chili crisp at the table so everyone can choose their own adventure.
More veggies: Thin-sliced carrots, snap peas, corn, or shredded cabbage all work. Add quick-cooking veg near the end so it stays crisp.
Meal prep move: Portion noodles into containers, store broth separately, and pour hot broth over noodles right before eating.

Nutrition information is estimated.

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Udon Noodle

Why It Works

Pairs Well With

Recommended

Japanese Curry Udon

Yaki Udon (Stir-Fried Udon with Veggies)

Homemade Shoyu Ramen

Tom Yum Soup

Storage Tips

Common Questions

What kind of udon should I buy?

Do I need dashi?

How do I keep udon from getting gummy?

Can I cook the udon in the broth?

Can I make it vegetarian?

Is this spicy?

My broth tastes a little mild. What should I do?

How long do soft-boiled eggs keep?

Udon Noodle

Ingredients

Broth

Noodles and toppings

Optional finishing touches

Instructions

Practical tips and variations