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I'm always on the hunt for quick, comforting meals that don't skimp on flavor. This udon noodle soup recipe has become my go-to when I'm craving something warm and satisfying. Slurping up thick, chewy noodles in a savory broth packed with mushrooms, spinach, and aromatic green onions never fails to hit the spot. Best part? You can whip this up in under 30 minutes, making it perfect for busy weeknights or lazy weekends. Trust me, once you try this, you'll be hooked!
Ingredients for Delicious Udon Noodle Soup
- Chicken or vegetable broth: Provides a flavorful base for the soup, adding depth and richness to the overall dish.
- Soy sauce: Adds a savory umami flavor to the broth, enhancing the taste of the soup.
- Mirin: Offers a touch of sweetness and balances the saltiness of the soy sauce in the broth.
- Miso paste: Infuses the soup with a complex, fermented flavor, creating a traditional Japanese taste profile.
- Udon noodles: Thick and chewy noodles that provide a hearty and satisfying element to the soup.
- Mushrooms: Bring an earthy flavor and meaty texture to the soup, adding depth and substance.
- Baby spinach: Adds a pop of color, nutrients, and freshness to the soup, balancing out the richness of the broth.
- Green onions: Provide a mild onion flavor and a crunchy texture, enhancing the overall taste and presentation.
- Sesame oil: Offers a nutty aroma and flavor, elevating the dish with a hint of richness and depth.
Essential Tools for Making Udon Noodle Soup
- Large pot: Essential for cooking the broth and noodles together in one pot.
- Stirring spoon: Needed to mix the ingredients and ensure even distribution of flavors in the soup.
Easy Udon Noodle Soup Recipe
Equipment
- Large pot
Ingredients:
Main Ingredients
- 8 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon miso paste
- 2 packs udon noodles
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 2 green onions sliced
- 1 tablespoon sesame oil
- to taste Salt and pepper
Read more: Instant Pot Chicken Noodle Soup Recipe
Instructions:
- In a large pot, bring the broth to a simmer. Add soy sauce, mirin, and miso paste. Stir until miso paste is dissolved.
- Add udon noodles and mushrooms. Cook according to package instructions for the noodles.
- Add spinach and cook for another 2-3 minutes until wilted.
- Stir in green onions and sesame oil. Season with salt and pepper.
- Serve hot and enjoy!
Nutrition value:
Keywords:
Tips for Making Udon Noodle Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed but do not add the noodles.
- Store the soup base in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup, add noodles, and cook until noodles are done.
Freezing Instructions
- Cool the soup completely before freezing.
- Transfer the soup to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating on the stovetop.
One interesting fact about this easy udon noodle soup recipe is that you can customize the broth by adding a splash of rice vinegar for a slightly tangy flavor twist. It adds a subtle depth to the soup that elevates the overall taste. Give it a try next time you whip up this dish!
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