Udon Noodle Soup
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
1 serving
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Course
Main Course
Udon Noodle Soup
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This verson of udon noodle soup is inspired by the Japanese Kake Udon, but made with a mash up of Chinese, Korean, and Vietnamese technique and ingredients because that's what's in my fridge!
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Ingredients
Broth
- 2 cups water
- 3-5 pieces Kelp or 1 piece of kombu
- 1.5 tbsp soy sauce
- 1 tbsp mirin
- 1.5 tsp mushroom broth powder
- MSG optional, pinch
- 1 tsp ginger grated
- 1 green onion greens and whites finely diced but separated
- 1/2 cup cabbage diced
- 1/4 cup corn frozen, sweet
To serve
- 1 udon noodles frozen is better, but the shelf-stable one is fine, portion of
- 1 vegan folded egg patty I used JustEgg, thinly sliced***
- 1 tsp sesame oil toasted
- green onion diced tops of
- 2 cilantro finely chopped, sprigs
- shiitake mushrooms optional, marinated
Instructions
- In a pot, bring water to a boil with dried kelp/kombu, soy sauce, mirin, mushroom broth powder, MSG, grated ginger and the whites of the green onion. Let simmer for about 5 minutes.
- Add diced cabbage and frozen corn and let simmer for another 10 minutes.
- It's typically better to cook the udon separately in a pot of water and then drain + rinse before adding to a bowl, but I am lazy. I add my frozen udon straight into the pot. Stir to submerge the noodles and cook for 5 minutes. In the last minute of cooking, add the sliced folded vegan egg patty to heat through.
- Transfer to a bowl to serve, and top with toasted sesame oil, green onion tops, cilantro, and marinated mushrooms (optional).
Notes
- ***Since these are usually frozen, I usually toast them lightly until thawed, then slice to go on top of my soup.
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