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Udon Noodle Soup

Foodie Lit

Udon Noodle Soup 5 (2).jpeg

I love soup all year round. There is something, though, about fall, its cooler weather (up North crisper, down South less humid) that just cries out for soup, weekly certainly and daily, if you are lucky.

I made Udon Noodle Soup for the first time 2 weeks ago and have made it 3 times since. It’s that good! Make it hot with serrano pepper or milder according to taste. Don’t  leave out the shitake mushrooms—they give the soup a wonderful flavor! The soy sauce and sesame oil drizzled on top are delicious and also should not be left out. You may leave out the noodles to reduce calories—soup is just as delectable! Recipe is below.

The Advocate.jpg

“We simply assert that women, as they are, are unfit to vote.”

New York Times. March 18, 1859


Dr. Abbey Kaplan thought after her work as surgeon in the Civil War, she would easily be accepted as a surgeon in hospitals. That was not the case. But as Abbey had fought to be accepted as a surgeon during the Civil War, so now she fought many battles to have her voice heard. She realized that unless she could vote, she could not confront the many problems she was encountering. Despite the editorializing of The NY Times, eventually they were proven wrong.

Udon Noodle Soup

Serves 4


4 ounces Udon noodles

1 tablespoon olive oil 

1 ½ tablespoons minced fresh garlic

1 tablespoon fresh ginger, minced

1/2 teaspoon Serrano pepper, seeded and minced, optional if you don’t like heat

4 cups vegetable broth

1 tablespoon mirin

1 tablespoon soy sauce

1 tablespoon sesame oil

2 cups sliced Shitake mushrooms

1 cup diced carrots

1 1/2 cups Bok Choy stem and leaves, cut into 1-inch pieces

½ cup hot water

2 teaspoons red miso

1 (14 ounce) package extra-firm tofu, drained and cubed

1 tablespoon sesame oil, divided drizzled into filled soup bowls

1 tablespoon soy sauce, drizzled into filled soup bowls

½ cup scallions, thinly sliced for garnish

1. Cook Udon noodles according to package directions; drain, drizzle with sesame seed oil and set aside.

2. Heat oil in a large pot over medium heat. Add garlic, ginger, and serrano pepper, if using.  Cook about 1 minute. Add broth, mirin, and soy sauce.  Simmer. Stir in mushrooms and carrots. Simmer until the carrots are fork tender, for about 5- 6 minutes.  Stir in bok choy and cook until the vegetables are tender, about 4 minutes more.

3. Stir hot water and miso in a small bowl until smooth. Add to the pot. Stir in tofu and cook until heated through, about 3 minutes.

4. Ladle soup into bowls. Add noodles. Drizzle each bowl with toasted sesame oil and soy sauce. Sprinkle scallions on top.

Expandthetable suggestions


Cut the calories: Make the soup without the noodles. Still tastes terrific!

Heat: Add more or less Serrano pepper according to your taste

Other veggies: Add thin slices of bell peppers, a handful of spinach, peas and any favorite vegetable.

Allium free: Omit garlic. Substitute 2 raddishes, thinly sliced.

# soup 


Adapted from Eating Well

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