When you need a meal that’s both incredibly comforting and lightning fast, a steaming bowl of homemade udon noodle soup is the answer. This isn’t just any noodle soup; it’s a delicate, savory, and restorative broth hugged by thick, chewy udon noodles. With a few pantry staples, you can create a deeply flavorful broth infused with ginger and shiitake mushrooms in about the same time it takes to boil water.
This recipe is your perfect blank canvas. It’s light yet satisfying, and the ultimate vehicle for cleaning out your veggie drawer. Whether you’re fighting off a chill, need a quick lunch, or just want a bowl of pure comfort, this udon noodle soup delivers. Let’s get cooking!
Why You’ll Love This Udon Noodle Soup
- 30 Minute Wonder: From pantry to bowl in half an hour, with most of that time being hands off while the broth brews.
- Surprisingly Simple Broth: The magic comes from simmering a few umami packed ingredients like dried shiitake mushrooms, tamari, and mirin. No need for store bought stock!
- The Ultimate Clean Out the Fridge Meal: Start with this base, then add whatever you have; spinach, tofu, leftover chicken, a soft boiled egg, or quick cooking veggies.
- Light & Nourishing: This soup is brothy and not overly heavy, making it a feel good meal that’s packed with flavor, not calories.
- Customizable Comfort: Adjust the saltiness, add spice with chili oil, or make it heartier with extra protein. It’s a recipe that adapts to your taste and pantry.
Let’s Make Udon Noodle Soup
The key to this recipe is allowing the dried shiitake mushrooms to slowly steep in the hot water, creating a deeply savory “dashi” style broth.
Ingredients You’ll Need
For the Broth & Noodles:
- 2-3 small dried shiitake mushrooms
- 1 ½ cups boiling water
- 2 teaspoons tamari (or soy sauce)
- 1 teaspoon mirin
- ½ teaspoon grated fresh ginger (or ¼ tsp ground ginger)
- ¼ teaspoon sugar
- 100g (about 3.5 oz) dried udon noodles
For Finishing & Garnish:
- A tiny splash of toasted sesame oil
- Fresh chives or green onions, thinly sliced
- Optional add ins: Sliced tofu, baby spinach, a soft boiled egg, sliced mushrooms, nori strips, sesame seeds, chili crisp
Step by Step Instructions
1Brew the Fragrant Broth: In a small saucepan, combine the dried shiitake mushrooms, boiling water, tamari, mirin, grated ginger, and sugar. Give it a gentle stir.
Place the saucepan over very low heat. Let the broth simmer gently for 20-25 minutes. This slow steeping is crucial; it extracts every bit of savory, earthy flavor from the mushrooms and allows the ginger to fully infuse the broth.
2Prep the Mushrooms & Noodles: After 20 minutes, remove the reconstituted shiitake mushrooms from the broth using a spoon. They will be plump and tender.
Carefully slice off and discard the tough stems. Thinly slice the mushroom caps and set them aside for garnish.
While the broth finishes brewing, cook the udon noodles according to the package directions (usually boiling for 4-5 minutes). Drain and divide between two serving bowls.
3Assemble the Bowls: Ladle the hot, strained broth over the noodles in each bowl. Top with the sliced shiitake mushrooms and a generous sprinkle of sliced chives or green onions.
4The Final Touch: Just before serving, add a few drops of toasted sesame oil to each bowl. This adds a nutty, aromatic finish that ties everything together. Serve immediately while piping hot!
Pro Tips for the Best Soup
- Don’t Rush the Broth: The 20 minute simmer is non negotiable for developing the best flavor. It transforms simple water into a complex, savory soup base.
- Taste and Adjust: Before pouring, taste your broth. Want it saltier? Add a dash more tamari. Want it brighter? A squeeze of fresh lime juice works wonders.
- Make it a Meal: This soup is a perfect framework. While the broth brews, quickly sauté some sliced fresh mushrooms, bok choy, or spinach to add in. Tofu puffs or a halved soft boiled egg are fantastic protein additions.
- Fresh vs. Dried Ginger: Freshly grated ginger will give you the brightest, most vibrant flavor. In a pinch, ¼ teaspoon of ground ginger can be used.
- Storage: This soup is best served fresh. However, you can store the plain broth (without noodles) in the fridge for 2-3 days. Reheat and cook fresh noodles when ready to serve.
This Udon Noodle Soup is proof that the most comforting meals are often the simplest. I hope it becomes your go to for a quick, cozy, and delicious bite.
Easy 30 Minute Udon Noodle Soup
Ingredients
- 2-3 dried shiitake mushrooms
- 1 ½ cups boiling water
- 2 tsp tamari or soy sauce
- 1 tsp mirin
- ½ tsp grated fresh ginger
- ¼ tsp sugar
- 100 g 3.5 oz dried udon noodles
- A few drops toasted sesame oil
- Sliced chives or green onions for garnish
Instructions
- In a small saucepan, combine dried shiitake mushrooms, boiling water, tamari, mirin, ginger, and sugar.
- Simmer over very low heat for 20-25 minutes to allow flavors to infuse.
- Remove mushrooms from broth. Discard tough stems and slice caps; set aside.
- Cook udon noodles according to package directions. Drain and divide between two bowls.
- Ladle the hot broth over the noodles. Top with sliced mushrooms and chives.
- Finish each bowl with a few drops of sesame oil. Serve immediately.
Notes
- Broth is Key: Don't skip the 20 minute simmer; it creates the flavorful base.
- Customize: Add tofu, spinach, a soft boiled egg, or chili oil to make it your own.
- Fresh Ginger: Highly recommended for the best flavor.
