Delicious Homemade Udon Soup (Quick & Easy Noodle Soup)

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.

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.

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.

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.

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!

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.

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.

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