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.
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.
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 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.
Divide noodles into bowls.
Ladle hot broth and veggies over the top.
Drizzle with sesame oil and top with sliced scallions.
Add optional toppings like soft-boiled eggs, crispy tofu, chili oil, or sesame seeds.
Serve immediately while everything is piping hot and steamy.
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.
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.
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
2 servings