10 Minute Meal Udon Noodle Soup

This 10-Minute Udon Noodle Soup recipe is at the top of my son’s list for our Easy College Meal Series. He loves that it’s simple, nutritious, and filling. It really hits the spot when he wants a piping-hot bowl of homey comfort! I’ll show you how to make this classic Japanese meal in no time and customize it with your favorite toppings. Craving more easy Japanese noodle soups? Try my popular Soba Noodle Soup, Nabeyaki Udon, and Beef Udon recipes!

Why I Love This Recipe

Cooks in just one pot! There’s no need to boil the noodles in a separate pot with this quick method. I love the minimal equipment and clean up! A go-to comfort dish any time of year. Who can resist the hot savory soup and chewy, thick noodles? Without a doubt, it is soul food that will warm you from the inside out. Absolutely foolproof and beginner-friendly! This recipe proves that you can cook a delicious and affordable Japanese meal yourself, even if you’re in a tiny dorm room.

Ingredients for Easy Udon Noodle Soup

frozen udon noodles – I use thick and chewy frozen Sanuki udon Japanese noodle soup base (mentsuyu) and water – for the soup broth Shanghai bok choy or any greens soft or hard-boiled egg fried fish cake (satsumaage) – optional kamaboko (fish cake) – optional shichimi togarashi (Japanese seven spice) – optional

Find the printable recipe with measurements below.

Substitutions

Shanghai bok choy – You can use green cabbage, napa cabbage, or other leafy greens like spinach in place of the bok choy. Frozen udon noodles – If you don’t have frozen udon, simply add in pre-cooked noodles at the end of cooking. Mentsuyu – If you can’t find bottled Japanese soup base, you can make soup broth from scratch with a mixture of dashi (Japanese soup stock), soy sauce, and mirin instead.

How to Make Easy Udon Noodle Soup

Preparation

Step 1 – Cut the Shanghai bok choy. You’ll need half a head cut into two quarters. I like to slice through the bottom white part first, then use my hands to tear apart the two pieces.

Cooking

Step 2 – Boil the soup broth and cook the bok choy. Heat the mentsuyu (soup base) and water until boiling, then add the bok choy and cook for 45 seconds. Step 3 – Heat the frozen udon and fried fish cakes. The brand of frozen udon I use requires just 1 minute to reheat from frozen. Stir with chopsticks to loosen up the noodles in the boiling broth. Step 4 – Serve! Transfer everything to a large bowl and arrange the bok choy, fried fish cakes, kamaboko slices, and boiled egg on top. Sprinkle with optional shichimi togarashi and enjoy!

Variations and Customizations

Change up the toppings. You can use any toppings you like. Try deep-fried tofu pouches (aburaage), baked tofu, shiitake mushrooms, wakame seaweed, or store-bought tempura. You could also keep it simple with just sliced green onions! Use other noodles. You can use rice noodles or 100% buckwheat noodles (juwari soba) for gluten-free, and konnyaku noodles for a low-calorie option. Vegan/vegetarian versions. Standard store-bought bottles of mentsuyu from Japanese and Asian markets are not vegan/vegetarian friendly. Therefore, I encourage you to make your own mentsuyu at home. The good news is it’s super easy. First, make the Kombu Dashi or Vegan Dashi (both take just 20 minutes), and add sake, mirin, and soy sauce to the dashi. It’s as easy as going to the store!

What to Serve with Udon Noodle Soup

This udon noodle soup is easily a meal in itself, but it also pairs wonderfully with:

Yakitori – Serve the grilled chicken as an appetizer or savory bite. Japanese Cucumber Salad – A refreshing crunchy cucumber salad as a palate cleanser. Salmon and Shio Kombu Onigiri – Additional carbs for a big eater!

Storage and Reheating Tips

To store: You can keep the udon noodles and broth separately in airtight containers and store them in the refrigerator for up to 3 days. However, it’s best to prepare the udon noodles right before you assemble and serve. I don’t recommend freezing the leftovers.