Udon Soup – An Easy Weeknight Meal

Easy Udon Soup Recipe

I originally found this simple recipe last year for Udon Soup with bok choy and a poached egg on an Easy Dinner post on The Kitchn. Since that finding I have made this soup easily once a month and it has become a staple in the house for sure.

Being a Florida native, there were very few soups I would have because let’s face it, here we are in the middle of November and it was still pushing 90 degrees there a few days ago. Living near Orlando’s Little Saigon area (now called ViMi last time I checked), there were a plethora of fantastic Asian noodle houses around. Vietnamese Pho was especially popular and so this udon soup brings me back there even for a bit. It is great for hangovers and really fills and warms the belly.

Did I mention how easy it was too??

I sometimes will tweak this to whatever I have on hand (in this case I added mushrooms) and it can be made into an easy vegetarian meal by replacing the broth. I still haven’t mastered how to make a poached egg so excuse the state of them in these pictures but hey…this is real life!

Easy Weeknight Udon Soup
Serves 2
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1099 calories
195 g
186 g
13 g
65 g
3 g
2710 g
4821 g
29 g
0 g
7 g
Nutrition Facts
Serving Size
2710g
Servings
2
Amount Per Serving
Calories 1099
Calories from Fat 110
% Daily Value *
Total Fat 13g
20%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 186mg
62%
Sodium 4821mg
201%
Total Carbohydrates 195g
65%
Dietary Fiber 26g
103%
Sugars 29g
Protein 65g
Vitamin A
1698%
Vitamin C
1484%
Calcium
210%
Iron
113%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 to 5 cups vegetable or chicken broth
  2. 1 stick whole cinnamon
  3. 2 large eggs
  4. 2 (7-ounce) packages fresh or frozen udon noodles
  5. 4 to 5 large bok choy leaves, sliced into ribbons
  6. 2 spring onions, thinly sliced
  7. 3 to 4 tablespoons soy sauce
Instructions
  1. Bring the broth to a simmer in a medium saucepan.
  2. Add the cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices.
  3. When finished, use a slotted spoon to remove the spices.
  4. Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes
  5. Then add the noodles and bok choy.
  6. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs.
  7. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose.
  8. Off the heat, gently stir in the soy sauce and the spring onions.
  9. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately
Adapted from The Kitchn
beta
calories
1099
fat
13g
protein
65g
carbs
195g
more
Adapted from The Kitchn
Punky Moms - A Parenting Website For The Alternative Parent http://punkymoms.com/

Want more vegetarian recipes? Check out our whole veggie section here

Don’t forget to pin this recipe for later!

EASY UDON SOUP

About Paula 173 Articles
Paula is an old school goth with a riot grrrl heart. Self-proclaimed #mamaboss at Punky Moms. Born in Miami Beach with a background in music business, she followed love and moved to the UK in 2012. She has one little boy named Oscar, a dashing English husband, and a furball terrier at home. She is trying desperately not to miss the Florida sun. You can follow her on IG @riotmthrrr

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