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    Home » Recipes » Main Course

    Easy Udon Noodle Soup with Miso

    Sep 7, 2022 • Author: Joyce • 2 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    5 from 4 votes

    A quick and easy udon noodle soup made with leftover turkey, udon noodles, bok choy, and a simple miso soup. Ready from start to finish in 15 minutes!

    Thank you to Turkey Farmers of Canada for supporting this Turkey Udon Noodle Soup recipe post. I always appreciate and am thankful for the support, which helps keep this little blog running! All opinions expressed, recipes and photos are my own. For more turkey recipe ideas, check out their site at ThinkTurkey.ca! Please support your local Canadian turkey farmers today!

    A large bowl of turkey udon noodle soup with soft boil egg, leftover turkey and bok choy on top, with green onions on the side.
    Table of Contents
    • Ingredients for Turkey Udon Noodle Soup
    • How to Make Turkey Udon Noodle Soup
    • 15 Minute Udon Noodle Soup Broth
    • How to Make Soft-Boiled Eggs
    • More Cozy Recipes You May Like
    • More Turkey Recipes You May  Like
    • Recipe Card

    One of my favourite recipes to make on lazy days like these is a warm and comforting bowl of udon noodle soup.

    It's quick to make (15 minutes from start to finish if you use packaged or frozen udon noodles) and it's a great recipe to use up leftovers with, especially leftover turkey.

    Once you have the leftover turkey ready and shredded up, the hardest part of the recipe is making the broth, and that literally only takes 10-15 minutes of simmering. This recipe makes enough for 1 bowl of turkey udon noodle soup, but it can easily be doubled or tripled as well.

    If you're a fan of cozy noodle soups like I am, then definitely check out similar recipes like bun bo hue (Vietnamese spicy beef noodle soup), shrimp wonton noodle soup, and Khao Soi (Thai Coconut Curry Noodle Soup).

    Ingredients for Turkey Udon Noodle Soup

    Ingredients for Udon Noodle Soup (udon noodles, eggs, boy choy, miso, soy sauce, broth, star anise, turkey, sesame oil)
    • Turkey - For this recipe, I used leftover turkey. Since the turkey has already been cooked, it is very easy to prepare and quick to warm up in the noodle soup.
    • Vegetables - I like using bok choy in this recipe, but you can definitely substitute this with any vegetables you like!
    • Udon Noodles - For the udon noodles, I highly recommend using frozen udon noodles which are a lot chewier,more satisfying to eat and don't break as easily as the packaged ones. If you can't find the frozen ones, you can use the individually plastic packaged ones as well. If you want to use the dry udon noodles you can do that as well, but you will need to boil these ahead of time.
    • Broth - Any type of broth works well for this recipe. I like to make sure that it is either low sodium or has no salt added so you can have a bit more control on how salty you want the final broth to be.
    • Soy Sauce - I use light soy sauce or low sodium soy sauce for the broth. Do a taste test at the very end to make sure it is salty enough for you and adjust the final saltiness with salt if needed.
    • Miso - To keep the miso soup light and delicate, I like to use white or yellow miso in this. Red miso has a stronger flavour and will overpower this broth.
    • Star Anise - The star anise adds a bit more flavour to the broth. Definitely add it if you have it.
    • Sesame Oil - Add it at the very end when you turn off the heat - I find cooking it into the broth makes it lose some of its flavours.

    How to Make Turkey Udon Noodle Soup

    If you are using frozen or packaged udon noodles, you don't need to cook them ahead of time.

    I find it easiest to just run really hot tap water over it for 1 minute to defrost it, which will break it up into individual strands. This method keeps the noodles chewier as well, since par-boiling them ahead of time will overcook the noodles which creates a mushier and softer texture.

    Frozen udon noodles defrosted in a colander in preparation for turkey udon noodle soup

    It is super easy to prepare the leftover turkey, I like to just use my hand and rip the meat off the bones into small bite-sized shredded pieces. If you don't like getting messy,  you can also thinly slice it with a knife as well.

    Bok choy should be sliced in half and then quickly washed under cold tap water to remove any sand and debris, set them aside to be added to the broth when you're ready to serve it!

    Bok choy sliced in half and turkey hand shredded on a cutting board in preparation for udon noodle soup

    15 Minute Udon Noodle Soup Broth

    The simple miso broth for the recipe is super easy to make. You can put everything into the pot at the same time and let it simmer for 10-15 minutes - just make sure to add the sesame oil at the very end once the final dish is done. I find this keeps the sesame oil more flavourful.

    Once the broth is done, you can put in the thawed udon noodles, shredded leftover turkey, boy choy and cook it for 1 minute to warm everything up together and voila! You have a comforting bowl of turkey udon noodle soup!

    If you feel like making the soup even more creamy and comforting, you can also add some miso butter on top and let the miso butter melt right into the soup!

    A large bowl of turkey udon noodle soup with soft boil egg, leftover turkey and bok choy on top

    How to Make Soft-Boiled Eggs

    Whenever I have a bowl of noodle soup, I love adding soft-boiled eggs to it. I like my eggs jammy, but slightly runny in the centre.
    It's super easy to make soft-boiled eggs, you just need to use a timer (I use my oven timer).

    To make soft-boiled eggs:

    1.  I start off by adding eggs into a pot - make sure you use a small pot that fits all the eggs into a single layer snugly (I like to make extra and store them in the fridge for breakfast or for noodle soups the next day).
    2. Fill the pot with cold water until it just covers the eggs and place the pot over the stove and set it to medium heat.
    3. Add ½ teaspoon of salt into the water and put a lid over the pot.
    4. It's important that you don't leave the stove during this step. Wait for the water to start to vigorously boil, once the water starts to boil set a timer for 4 minutes (if you like the yolk less runny, set the timer for 5 minutes).
    5. Once the timer is up, remove the pot from the stove and run the eggs under cold tap water for 2 minutes. Make sure that while you are running the eggs over cold water, you are also pouring out the hot water out as well. We want to stop the cooking process.
    6. Keep them in the fridge, until you are ready to use them and only peel it when you are ready to eat them!
    A large bowl of turkey udon noodle soup with soft boil egg, leftover turkey and bok choy on top, with green onions on the side.

    More Cozy Recipes You May Like

    • Bo Kho - Vietnamese Beef Stew
    • Bun Bo Hue - Spicy Vietnamese Beef Noodle Soup
    • Kimchi Soondubu (Spicy Korean Soft Tofu Stew)
    • Khao Soi (Thai Coconut Curry Noodle Soup)
    • Tom Yum Goong (Thai Hot and Sour Soup)
    • Easy Oven Roasted Turkey Thighs with Coffee Rub

    More Turkey Recipes You May  Like

    • Easy Oven Roasted Turkey Thighs with Coffee Rub
    • Herb Roasted Turkey Legs
    • Thai Basil Turkey Fried Rice
    • Korean Fried Popcorn Turkey

    If you made this Turkey Udon Noodle Soup recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

    Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

    Recipe Card

    Turkey Udon Noodle Soup

    A quick and easy udon noodle soup recipe made with leftover turkey, bok choy and a simple miso broth. Ready from start to finish in 15 minutes!
    Print Pin Rate Save Recipe Saved!
    Course: Main Course
    Cuisine: Asian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    1 bowl
    5 from 4 votes

    Recipe Notes

    • For the udon noodles, I like to use the ones that come frozen in individual brick form. The frozen udon noodles are a lot chewier and satisfying to eat. If you can't find the frozen one, you can use the individually plastic packaged ones as well - it would be prepared the same way. If you want to use the dry udon noodles you can do that as well, but it will take a bit longer to prepare since you need to boil them ahead of time.
    • Any type of broth works well for this recipe. I like to make sure that it is either low sodium or has no salt added so you can have a bit more control on how salty you want the final broth to be.
    • I use light soy sauce or low sodium soy sauce for the broth. Do a taste test at the very end to make sure it is salty enough for you and adjust the final saltiness with salt if needed.
    • To keep the soup light and delicate, I like to use white or yellow miso in this. Red miso has a stronger flavour and will overpower this broth.
    • Add the sesame oil in at the very end when you turn off the heat - I find cooking it into the broth makes it lose some of its flavours.

    Ingredients
     

    • 1 cup leftover turkey hand shredded, or sliced into thin pieces
    • 1 frozen brick of udon
    • 2 bok choy cut in half
    • 1 large egg

    Soup Ingredients

    • 3 cups broth no salt or low sodium, meat or vegetetable
    • 1 tablespoon miso white or yellow miso
    • 3 tablespoons soy sauce
    • 1 whole star anise

    Toppings/Garnishes

    • ½ teaspoon sesame oil
    • 2 tablespoons green onions finely chopped
    Prevent your screen from going dark

    Instructions
     

    Preparation

    • Slice the bok choy in half and wash out the sand from the middle. Set aside
    • Hand shred the leftover turkey and set aside. (You can also use a knife to cut thin pieces as well, if you don't want to get messy)
    • Place a frozen brick of udon noodles into a colander and run hot tap over it for 1 minute, until they break apart into loose noodles. Set aside.

    Making a Soft Boiled Egg (Optional)

    • Place a few eggs in a small pot. Make sure the eggs fit snug within the pot in a single layer.
    • Fill the pot with cold water until it covers the eggs slightly
    • Place the pot on the stove over medium heat, add ½ teaspoon of salt and cover it with a lid.
    • Once the water starts to boil vigrously, set a timer for 4 minutes. (If you want the yolk slightly less runny, set the timer to 5 minutes) - Make sure you don't leave the stove area so that you can watch exactly when the water starts to vigrously boil
    • Once the timer is up, turn off the stove and run cold tap water over the eggs for approximatley 2 minutes to stop the cooking process. Pour out some of the hot water slowly while you are doing this.
    • Place the eggs in the fridge, until you are ready to use them. Peel and slice the egg in half when you are right about to eat or serve them.

    Making the Soup

    • Set a medium sized pot on the stove and set the temperature to medium heat.
    • Add in the broth and wait for it to simmer.
    • Once the broth starts to simmer, add in the rest of the ingredients under 'Soup Ingredients' into the pot and let it simmer for 10 minutes, stirring it occasionally to dissolve the miso.

    Putting It Together

    • Once the broth is done, remove the star anise.
    • Add in the bok choy, udon noodles and turkey and let it cook for 1 minute.
    • Turn off the heat, pour in the sesame oil.
    • Pour everything into a bowl, top it with green onions and enjoy!

    Nutrition

    Calories: 747kcal | Carbohydrates: 56g | Protein: 90g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 316mg | Sodium: 3759mg | Potassium: 5360mg | Fiber: 18g | Sugar: 23g | Vitamin A: 75474IU | Vitamin C: 758mg | Calcium: 1837mg | Iron: 19mg

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)

    More Main Course

    • Chinese Scrambled Eggs and Shrimp
    • Chinese Stir-Fried Ketchup Shrimp
    • Canh Chua (Vietnamese Sweet and Sour Soup)
    • Three Cup Chicken (三杯鸡, Taiwanese San Bei Ji)

    Reader Interactions

    Comments

    1. Josie says

      October 01, 2019 at 8:01 pm

      5 stars
      Udon noodles is nice and I love its smooth texture. I love this simple and fast recipe, The soup base is quite different ... because you added Star Anise, very little Miso broth in would bring out an unique flavour of the soup. WOW ! My kids asked me to make more of this recipe, Said put chicken meat instead of pork meat.
      Here another thumb-up for you !!! Joyce.

      Reply
      • Joyce says

        October 08, 2019 at 11:18 am

        Hi Josie,
        Udon noodles are my favourite too, and not that it's fall around here I am eating it allll the time! Miso is such a easy way to whip up a bowl of noodles right? 🙂

        Reply

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