Udon Noodle Soup with Vegetables

A quick and tasty Japanese-style Udon Noodle Soup which takes less than 30 minutes to prepare! Perfect for weeknight dinners.

udon noodle soup on wooden board

Udon Noodle Soup

Comfort food to me is usually a big bowl of steaming noodle soup, no matter the weather. Even in the midst of a heatwave, you will find me hunched over a bowl of noodles, slurping away happily.

This Udon Noodle Soup is one of my favourite noodle soups, not least because it takes less than 30 minutes to make, plus it happens to be one of my fridge-raid specials!

Why This Recipe Works

  • This udon noodle soup takes less than 30 minutes to prepare!
  • Use your favourite vegetables or any leftover veges in your fridge.
  • Add leftover roast meat or even boiled eggs for added protein.
  • Stock up on udon noodles in your pantry, and you will always have a quick meal to hand with this recipe.
udon noodle soup with wooden chopsticks

What are Udon Noodles?

Udon noodles originate from Japan and are popular served in soups or stir-fries.

They are made from wheat flour and you will generally recognise them as thick, white noodles which have a soft and chewy texture.

Buying Udon Noodles

Udon noodles are generally available in two different varieties: dried and pre-cooked.

Dried udon noodles need to be rehydrated in hot water like most other dried noodles found in Asian cuisine. Dried udon noodles are typically thinner and less chewy than pre-cooked udon noodles.

Pre-cooked udon noodles are typically sold in vacuum-sealed packets, and which can be found either on the supermarket shelf or in the refrigerated section. They can generally be cooked straight from the packet, but I prefer to soak them first briefly in boiling water to loosen the tightly packed noodles.

I prefer the pre-cooked udon noodles because they are generally quicker to prepare, plus I prefer their thicker and chewier texture.

udon noodle soup in large bowl with vegetables

Udon Noodle Soup Recipe

A traditional Japanese udon noodle soup recipe uses miso (a paste made from fermented soya beans) to flavour the broth.

However, the recipe below is made using either vegetable or chicken stock.

In fact, this udon noodle soup happens to be one of my go-to-recipes when I need to clear out the vegetable tray in the fridge; you can use almost any vegetable you like, and even toss in some leftover roast meat or boiled eggs.

Hence, I like to make sure I always have lots of packets of udon noodles in the pantry so that I can make this udon noodle soup at a moment’s notice.

More Japanese Recipes

If you are looking for more Japanese recipes, you might also like:

Chicken Katsu Curry

Yakisoba (Japanese Stir-Fried Noodles)


Udon Noodle Soup with Vegetables

5 from 1 reviews

  • Author: Thanh | Eat, Little Bird
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: Serves 2-3
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Japanese

A quick and tasty Japanese-style Udon Noodle Soup which takes less than 30 minutes to prepare! Perfect for weeknight dinners.


  • 2 packets of pre-cooked, vacuum-sealed udon noodles (about 400 g)
  • 1 teaspoon sesame oil
  • 4 cups (1 litre) vegetable stock or chicken stock
  • 2 teaspoons light brown sugar or dark brown sugar
  • 1 star anise
  • 2 inch (5 cm) piece of ginger, sliced into thick coins
  • 3 tablespoons tamari or soy sauce, plus more to taste
  • 1 large handful fresh shitake mushrooms, sliced
  • 5 baby corn, halved lengthwise
  • 1 large handful snow peas, halved lengthwise
  • fresh coriander (cilantro) for garnish
  • fresh chillies or Togarashi (optional)


To prepare the noodles

  1. Place the udon noodles into a large bowl.
  2. Cover the noodles with boiling water.
  3. Use a pair of tongs or chopsticks to gently loosen and separate the noodles.
  4. Drain the noodles.
  5. Add the sesame oil to the noodles and toss briefly. The sesame oil will help prevent the noodles from sticking to each other.
  6. Set the noodles aside while you prepare the broth.

To prepare the broth

  1. In a large saucepan, bring the stock to a gentle simmer, together with the sugar, star anise, ginger and tamari (or soy sauce).
  2. Simmer the broth gently for about 5 to 10 minutes.
  3. Taste for seasoning.
  4. Remove the star anise and ginger slices.
  5. Add the vegetables to the broth and cook them for a few minutes.
  6. Add the noodles.
  7. Cook everything together for a few minutes, or until the noodles have softened.
  8. Use a pair of tongs to remove the noodles to two large noodle bowls.
  9. Ladle over the broth and vegetables.
  10. Garnish with coriander (cilantro) and chillies (optional).

Kitchen Notes

You can use whatever vegetables you like in this recipe. Some other suggestions include:
* bok choy or pak choi, sliced if large
* carrots, sliced thinly
* courgette (zucchini), sliced thickly
* button mushroons, sliced thickly
* broccoli, cut into small florets

Depending on what I have in the fridge, I also love to add:
* leftover roast chicken, sliced or shredded
* silken tofu, cut into large chunks
* hard-boiled egg, sliced in half

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

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1 comment

  1. Karen 8 September 2021

    Lovely, simple recipe. Sometimes I just want a big bowl of soup with lots of noodles and this recipe is a great comfort food.