Best 4 Spicy Udon Noodle Soup Recipes

Indulge in the tantalizing flavors of Spicy Udon Noodle Soup, a culinary symphony of bold spices and comforting warmth. This delectable dish, deeply rooted in Japanese cuisine, marries the chewy texture of udon noodles with a symphony of aromatic ingredients. As you slurp each savory spoonful, a medley of flavors dances across your palate – the subtle heat of chili peppers, the umami-rich embrace of soy sauce and mirin, and the refreshing touch of ginger and scallions. This recipe collection offers three enticing variations to cater to diverse palates: a classic version for purists, a vegetarian rendition bursting with colorful vegetables, and a tantalizing seafood extravaganza brimming with succulent shrimp and the briny essence of the sea. Prepare to embark on a culinary journey that will awaken your senses and leave you craving more.

Here are our top 4 tried and tested recipes!

STIR-FRIED SPICY GARLIC UDON NOODLES

Stir-Fried Spicy Garlic Udon Noodles image

An umami and flavour-packed Stir-Fried Spicy Garlic Udon Noodles with minced tofu 'meat', mushrooms, lots of garlic, and scallions, coated in a spicy savoury sauce with a hint of sweetness. This noodle recipe is perfect for this days when you want something quick, satisfying, and super tasty.

Provided by Jeeca

Categories Main Course

Time 30m

Number Of Ingredients 17

Ingredients

14 oz instant fresh udon noodles ((I used 2 packets, see notes))
1 tbsp gochugaru (or other chili powder (see notes))
1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)
1 tbsp soy sauce
1 tbsp sugar (or to taste)
1 tsp sesame seeds
1 tbsp sesame oil
1 tbsp water
2 tbsp neutral oil
1/2 lb extra firm tofu (1/2 lb, mashed or crumbled (see notes))
1 tsp dark soy sauce
1 tbsp neutral oil
1 tbsp minced garlic
2 green onions or scallions (thinly sliced and divided)
3.5 oz shiitake mushrooms or other mushrooms of choice (sliced)
2-4 tbsp water (to cook down noodles (see notes))
Chopped green onion or scallions (for garnishing)

Steps:

If you're using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.
Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.
Heat a large wok or non-stick pan over medium high heat. Add in the oil.
One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.
Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It'll also start to dry up and resemble minced 'meat' as it cooks and the water evaporates.
Season the tofu with the dark soy sauce. Mix well.
Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.
Add 1 tbsp oil into the pan. Over medium heat, sauté the minced garlic.
Afterwards, add in half of of the chopped scallions or green onions. Cook for 1 minute.
Add in the shiitake mushrooms and then stir-fry for 2-3 minutes until tender.
Once the mushrooms are cooked to your liking, add in the noodles.
Pour the sauce over the noodles and mix well.
Leave the noodles to cook over medium high heat for 2-3 minutes.
Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.
Taste the noodles and feel free to season with some salt and upper, if desired. Once the noodles are cooked to your liking, turn off the heat.
Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!

Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 61 g, Protein 21 g, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1895 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 15 g

CHICKEN UDON NOODLE SOUP

Chicken Udon Noodle Soup image

This is a delicious chicken udon noodle soup.

Provided by Erin

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1 green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro

Steps:

Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Make-It-Your-Own Udon Noodle Soup image

This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)

Provided by Margaux Laskey

Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course

Time 30m

Yield About 3 servings

Number Of Ingredients 9

Ingredients

5 ounces dried udon (2/3 of an 8-ounce package) or 2 7-ounce packages fresh or frozen noodles (spaghetti or bucatini also work)
1 teaspoon sesame, olive, vegetable or canola oil
1 tablespoon olive oil
Fresh ginger, about 1-inch, peeled and finely minced, or grated on the smallest holes of a box grater
2 to 4 garlic cloves, peeled and finely minced, or grated on the smallest holes of a box grater
3 cups low-sodium vegetable or chicken broth
2 cups, total, fresh or frozen vegetables, like thinly sliced carrots, bok choy, mushrooms, snow or snap peas, green beans, baby corn, corn kernels, peas, edamame, fresh spinach
1/2 cup cubed firm tofu, precooked chicken, pork or beef (optional)
1 tablespoon white miso paste or 3 to 4 tablespoons soy sauce, plus more soy sauce as needed

Steps:

Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams

UDON NOODLE SOUP (KAKE UDON)

Udon Noodle Soup (Kake Udon) image

Thick chewy noodles served in soy sauce based dashi broth, this simple Udon Noodle Soup is called Kake Udon in Tokyo and Su Udon in Osaka.

Provided by Namiko Chen

Categories Soup

Time 15m

Number Of Ingredients 11

Ingredients

2 servings udon noodles
2⅓ cups dashi (Japanese soup stock; click to learn more) ((or 2⅓ cup water + 1½ tsp dashi powder))
1½ Tbsp soy sauce
1 Tbsp mirin
1 tsp sugar
⅛-¼ tsp kosher salt (Diamond Crystal; use half for table salt)
⅓ cup mentsuyu/tsuyu (concentrated noodle soup base)
2⅓ cup water
1 Tbsp mirin
1 green onion/scallion
shichimi togarashi (Japanese seven spice) ((for a spicy kick; optional))

Steps:

In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
Follow your mentsuyu bottle instructions to make the broth.
In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
Drain the noodles into a colander and run under cold water.
Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.

Nutrition Facts : Calories 271 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1 g, ServingSize 1 serving

Tips and Conclusion

Use fresh ingredients whenever possible. This will give your soup the best flavor.
Don't be afraid to experiment with different vegetables. You can add or remove any vegetables you like to make the soup your own.
If you don't have dashi, you can use chicken broth or vegetable broth instead. Just be sure to add a little extra salt to taste.
Serve the soup immediately after it's finished cooking. This will prevent the noodles from becoming soggy.
Garnish the soup with green onions, cilantro, or sesame seeds before serving. This will add a pop of color and flavor.

Conclusion

Spicy udon noodle soup is a delicious and easy-to-make dish that's perfect for a quick and easy meal. It's also a great way to use up leftover vegetables. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this spicy udon noodle soup a try. You won't be disappointed!