If you're a fan of hearty, comforting soups, this Udon soup recipe is a must-try. With its easy rich broth, chewy udon noodles, tender turkey, and fresh bok choy, this soup is a delightful blend of flavors and textures. Topped with a soft-boiled egg, sesame oil, and green onions, it’s a dish that's as satisfying as it is delicious.
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Table of Contents
- What is Udon Soup?
- Why You’ll Love This Udon Soup Recipe
- Ingredients You’ll Need to Make Udon Soup
- How to Make Udon Soup (Step by Step)
- Joyce’s Tips For Making the Best Udon Soup
- Serving Suggestions
- Recipe Variation Ideas for Udon Soup
- Frequently Asked Questions
- How to Store Leftover Udon Soup
- Recipes To Use Up Leftover Miso Paste
- More Cozy Stews and Soup Recipes You May Like
- More Turkey Recipes You May Like
- Recipe Card
Udon soup is a traditional Japanese dish that's loved for its simplicity and versatility. Made with a flavorful broth, udon noodles, and a variety of toppings, it’s a dish that's easy to make at home and can be customized to your liking.
What’s best is that this miso udon soup recipe is incredibly quick to make - in just 15 minutes, you can have it ready if you use packed or frozen udon noodles! It’s also a great recipe to use up leftovers, especially some leftover turkey! Perfect for the day after Thanksgiving when you’re craving a comforting and delicious bowl of soup.
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).
Read on to learn exactly how to make this delicious udon soup recipe today!
What is Udon Soup?
Udon soup is a traditional Japanese dish that's as comforting as it is delicious. At its core, this recipe revolves around udon noodles, thick wheat flour noodles with a delightfully chewy texture, served in a flavorful broth. The soup is further enriched with a variety of ingredients such as tofu, turkey, beef, fish cakes, and an assortment of vegetables.
Making udon soup at home is definitely worth the effort. Not only does it allow you to control the quality of ingredients, but it also lets you adjust the flavor to your liking. Plus, there's something incredibly satisfying about slurping on udon noodles, soaking up the rich, savory broth, and biting into the tender pieces of turkey.
It’s a warm, hearty dish that's sure to impress your taste buds. Whether you're a fan of Japanese cuisine or just a lover of good food, this udon soup recipe is bound to become a favorite.
Why You’ll Love This Udon Soup Recipe
Delicious: The combination of ingredients like soy sauce, miso, star anise, and sesame oil create a umami rich and flavorful broth that pairs perfectly with the chewy udon noodles and tender turkey.
Easy to Make: This udon soup recipe is a breeze to whip up with leftover turkey, udon noodles, and bok choy. The instructions are straightforward and simple, making it ideal for beginners or those in a rush.
Quick: From start to finish, this recipe only takes about fifteen minutes. The prep time is minimal and the total time even includes making a soft boiled egg!
Family Favorite: The familiar flavor of turkey and the comforting warmth of the broth make this a dish loved by all members of the family. Plus, it is a great way to use up leftover turkey!
Versatile: The recipe is highly versatile. You can use any type of broth and adjust the saltiness to your preference. Also, you can choose between different types of miso and udon noodles, allowing you to tailor it to your taste buds.
Ingredients You’ll Need to Make Udon Soup
All you need are some incredibly simple, pantry-staple ingredients to make this delicious udon soup recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Turkey: This protein-rich ingredient adds a hearty touch to your udon soup. Using hand-shredded or thinly sliced pieces will give your soup a great texture. 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.
- Frozen Brick of Udon: Udon noodles are the star of this dish. Frozen udon noodles (which are usually sanuki udon) tend to have a more satisfying chewy texture. If you can't find the frozen ones, you can use the individually plastic packaged ones as well. If both are unavailable, you can use dry udon noodles, but remember to boil them ahead of time.
- Bok Choy: This green veggie adds a fresh and crunchy element to your soup. Cutting them in half allows them to cook evenly and soak up the broth's flavor. I like using bok choy in this recipe, but you can definitely substitute this with any vegetables you like!
- Large Egg: Eggs add an extra layer of richness to the soup. You can boil or poach it based on your preference.
For the Soup:
- Broth: The broth forms the soup's flavorful foundation. Using a low-sodium or no-salt broth allows you to control the soup's saltiness better.
- Miso: This ingredient adds a unique, umami flavor to your broth. Opt for white or yellow miso for a lighter, more delicate taste. Red miso has a stronger flavor and will overpower this broth.
- Soy Sauce: A staple in Asian cooking, soy sauce adds depth and color to your broth. Using light or low-sodium soy sauce lets you adjust the final saltiness to your liking. 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.
- Whole Star Anise: This spice gives your broth a warm, slightly sweet, and aromatic flavor.
For the Toppings/Garnishes:
- Sesame Oil: A drop of sesame oil at the end of cooking enhances the soup's aroma and flavor. To retain its flavor, add it after turning off the heat.
- Green Onions: Finely chopped green onions add a pop of color and a fresh, oniony flavor that compliments the rich broth.
How to Make Udon Soup (Step by Step)
Making this incredible udon soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation of Ingredients
Prepare the Bok Choy: Slice the bok choy in half and thoroughly wash the sand from the middle. Once clean, set it aside for later use.
Prep the Leftover Turkey: Either hand shred the leftover turkey or use a knife to cut into thin pieces. Set this aside as well.
Prepare the Udon Noodles: Place a frozen brick of udon noodles into a colander and run hot tap water over it for about a minute. This will help the noodles break apart into loose strands. Once done, set them aside.
Optional: Making a Soft-Boiled Egg
Boil the Eggs: Place a few eggs in a small pot, ensuring they fit snugly in a single layer. Fill the pot with cold water until it slightly covers the eggs. Place the pot on the stove over medium heat, add half a teaspoon of salt, and cover with a lid. Once the water starts to vigorously boil, set a timer for four minutes. If you like a more jammy and cooked eggs cook them for 5-6 minutes. Stay close to monitor when the water starts to boil.
Cool and Store the Eggs: After the timer ends, turn off the stove and run cold tap water over the eggs for approximately two minutes to stop the cooking process. Place the cooled eggs in the fridge until you're ready to use them. When you're about to eat or serve them, peel and slice the egg in half.
Making the Soup
Heat the Broth: 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.
Add the Soup Ingredients: Once the broth starts to simmer, add in miso, soy sauce and star anise. Let it simmer for ten minutes, stirring occasionally to dissolve the miso.
Finalizing the Dish
Combine the Ingredients: Once the broth is ready, remove the star anise. Add in the bok choy, udon noodles, and turkey, allowing it to cook for an additional minute.
Add the Final Touches: Turn off the heat and pour in the sesame oil. Transfer everything into a bowl, top it with green onions, and it’s ready to enjoy!
Your delicious Udon Soup is ready to serve!
Joyce’s Tips For Making the Best Udon Soup
Choose the Right Udon Noodles: For a chewy and satisfying texture, opt for frozen udon noodles. In case you can't find these, the individually plastic packaged ones will work just as well. If you choose dry udon noodles, remember they take a bit longer to prepare as you need to boil them ahead of time.
Control your Broth's Saltiness: Use a broth that's low sodium or salt-free. This lets you have more control over how salty your final soup will be. Adjust the saltiness with salt or soy sauce after a taste test at the end.
Select the Appropriate Miso: To keep your soup light and delicate, go with white or yellow miso. Red miso has a stronger flavor that may overpower your broth.
Add Sesame Oil Last: Add the sesame oil at the very end, just before you turn off the heat. Cooking it into the broth can cause it to lose some of its flavors.
- Start off your day with a warming bowl of this udon soup. It is hearty, full of flavor, and will keep you satisfied throughout the morning. Pair it with a side of Miso Garlic Chili Oil for an extra kick of flavor.
- Looking for a light lunch? This udon soup is perfect. Serve it alongside some Buttery Scallion Pancakes for a meal that's both satisfying and delicious. The scallion pancakes will compliment the soup and add a delightful crispiness.
- For a balanced dinner, pair the udon soup with Charred Lemon Garlic Edamame. The tangy and garlicky edamame will add a refreshing contrast to the savory soup.
- For a cozy, comforting dinner on a chilly evening, this udon soup is perfect. Pair it with a side of Roasted Okra, or gyoza for a meal that's packed with umami and flavor.
Recipe Variation Ideas for Udon Soup
This delicious udon soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Go Vegetarian: If you're looking to cut out meat from your diet, this variation is perfect for you. Replace the turkey with tofu or your favorite vegetables. You can add in some shiitake mushrooms for an earthy flavor and extra fiber.
Seafood Special: Seafood lovers, this one's for you! Swap the turkey with shrimp tempura or prawns. The delicious flavor of the seafood pairs extremely well with the savory udon broth.
Add Some Heat: Spice things up a bit with this variation. Stir in a teaspoon of red pepper flakes or a dollop of chili paste for a spicy kick. Remember to adjust the amount based on your heat tolerance!
Try some Beef: Who doesn't love a hearty beef soup? Replace the turkey with thinly sliced beef. The beef adds a robust flavor that compliments the udon noodles beautifully.
Frequently Asked Questions
Absolutely! While udon noodles bring a certain unique flavor and texture to the soup, you can substitute them with soba or wheat flour noodles if you prefer. If you're using dry noodles, remember to boil them first.
You can use any type of broth you like for this Udon soup recipe. Just make sure that it is either low sodium or has no added salt, allowing you to control the saltiness of the final broth.
Yes, feel free to add your favorite vegetables to the soup. Bok choy, scallions, shiitake mushrooms, and seaweed are some great options that complement the flavor of the broth and udon noodles.
If you don't have leftover turkey, you can substitute it with tofu or beef.
How to Store Leftover Udon Soup
Leftover udon soup can be stored in an airtight container in the refrigerator for up to 4 days. You can easily reheat the soup on the stove or in the microwave until it’s warm all the way through. Store the soup and noodles separately.
As for freezing, it is not recommended to freeze the udon noodles as they can lose their satisfying chewy texture. However, you can freeze the broth. Pour it into a freezer-safe container or bag, leaving some space for the broth to expand as it freezes. It can last up to a month in the freezer.
To thaw, leave the frozen broth in the refrigerator overnight. Then, reheat it on the stove, and add the noodles to it and any other garnishes you prefer.
Recipes To Use Up Leftover Miso Paste
More Cozy Stews and Soup 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)
- Japanese Curry Udon
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
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Turkey Udon Noodle Soup
Joyce's 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.
- 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
- 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
- ½ teaspoon sesame oil
- 2 tablespoons green onions finely chopped
- 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)
- 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 5-6 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 3 cups broth and wait for it to simmer.
- Once the broth starts to simmer, add in 1 tablespoon miso, 3 tablespoons soy sauce, and 1 whole star anise 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, and add ½ teaspoon sesame oil.
- Pour everything into a bowl, top it with green onions and enjoy!
*Nutritional information is calculated using online tools and is an estimate*
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