This savory and spicy soup stars thick, bouncy udon noodles in a flavorful broth made with garlic, ginger, soy sauce , and a kick from chili paste or gochujang . It’s loaded with shiitake mushrooms, bok choy , and scallions—perfect for a quick, soul-warming meal that satisfies every craving for comfort and spice.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsBroth
1 tbsp neutral oil (like avocado or canola)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp chili paste (sambal oelek, sriracha, or gochujang)
4 cups low-sodium vegetable or chicken broth
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp mirin or rice vinegar
1 tsp toasted sesame oil
Noodles & Toppings
2 portions fresh or frozen udon noodles (or ~7 oz dried)
1 cup sliced shiitake or cremini mushrooms
2 baby bok choy, halved lengthwise or chopped
2 scallions, sliced thin
Optional: soft-boiled eggs, tofu cubes, spinach, chili oil, sesame seeds
Prepare the Broth
1
In a medium pot, heat neutral oil over medium heat.
Add garlic and ginger , sauté for about 1 minute until fragrant.
Stir in chili paste , cook for another 30 seconds.
Pour in broth , soy sauce , and mirin . Bring to a gentle simmer for 5–7 minutes to allow flavors to meld.
Cook the Noodles
2
Meanwhile, cook udon noodles according to package instructions (fresh and frozen usually take ~2–3 minutes; dried may take 8–10).
Drain and rinse briefly under warm water to loosen. Set aside.
Add the Veggies
3
Add mushrooms to the simmering broth and cook for 3–4 minutes until tender.
Add bok choy and simmer for another 2–3 minutes , until just wilted.
Assemble the Soup
4
Divide noodles into bowls.
Ladle hot broth and veggies over the top.
Drizzle with sesame oil and top with sliced scallions .
Garnish & Serve
5
Add optional toppings like soft-boiled eggs , crispy tofu , chili oil , or sesame seeds .
Serve immediately while everything is piping hot and steamy.
Tips for Success
6
For extra heat, stir in chili oil , shichimi togarashi , or more sambal at the end.
Make it vegan by using veggie broth and skipping eggs.
Want a protein boost? Add cubed tofu , shrimp , or thinly sliced beef to the simmering broth.
Variations
7
Add miso paste for extra depth (whisk in just before serving).
Sub ramen or rice noodles if udon isn’t available.
Add a splash of coconut milk to mellow the spice and add richness.
Suggested Pairings
8
Drink: Green tea, cold Japanese beer, or yuzu soda
Serve with: Edamame, pickled cucumbers, or a seaweed salad
Occasion: Quick weeknight dinner, cozy weekend lunch, or spicy hangover cure
Ingredients Broth
1 tbsp neutral oil (like avocado or canola)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp chili paste (sambal oelek, sriracha, or gochujang)
4 cups low-sodium vegetable or chicken broth
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp mirin or rice vinegar
1 tsp toasted sesame oil
Noodles & Toppings
2 portions fresh or frozen udon noodles (or ~7 oz dried)
1 cup sliced shiitake or cremini mushrooms
2 baby bok choy, halved lengthwise or chopped
2 scallions, sliced thin
Optional: soft-boiled eggs, tofu cubes, spinach, chili oil, sesame seeds
Directions Prepare the Broth
1
In a medium pot, heat neutral oil over medium heat.
Add garlic and ginger , sauté for about 1 minute until fragrant.
Stir in chili paste , cook for another 30 seconds.
Pour in broth , soy sauce , and mirin . Bring to a gentle simmer for 5–7 minutes to allow flavors to meld.
Cook the Noodles
2
Meanwhile, cook udon noodles according to package instructions (fresh and frozen usually take ~2–3 minutes; dried may take 8–10).
Drain and rinse briefly under warm water to loosen. Set aside.
Add the Veggies
3
Add mushrooms to the simmering broth and cook for 3–4 minutes until tender.
Add bok choy and simmer for another 2–3 minutes , until just wilted.
Assemble the Soup
4
Divide noodles into bowls.
Ladle hot broth and veggies over the top.
Drizzle with sesame oil and top with sliced scallions .
Garnish & Serve
5
Add optional toppings like soft-boiled eggs , crispy tofu , chili oil , or sesame seeds .
Serve immediately while everything is piping hot and steamy.
Tips for Success
6
For extra heat, stir in chili oil , shichimi togarashi , or more sambal at the end.
Make it vegan by using veggie broth and skipping eggs.
Want a protein boost? Add cubed tofu , shrimp , or thinly sliced beef to the simmering broth.
Variations
7
Add miso paste for extra depth (whisk in just before serving).
Sub ramen or rice noodles if udon isn’t available.
Add a splash of coconut milk to mellow the spice and add richness.
Suggested Pairings
8
Drink: Green tea, cold Japanese beer, or yuzu soda
Serve with: Edamame, pickled cucumbers, or a seaweed salad
Occasion: Quick weeknight dinner, cozy weekend lunch, or spicy hangover cure
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