Go Back
+ servings
Logo of The Forked Spoon showing Spork
Blue bowl filled with udon noodle soup made with bok choy, snap peas, green onions, and a poached egg.
4.79 from 37 votes

Udon Noodle Soup

This Udon Noodle Soup is an easy, comforting, and nutritious noodle soup recipe made with thick udon noodles in a delicious umami broth. Enjoy this delicious soup with all of your favorite udon toppings and additions, including green onions, bok choy, snap peas, and poached egg.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 servings
Calories: 207kcal


  • 5 cups vegetable broth - or low-sodium chicken broth
  • 2 whole star anise
  • 1 whole cinnamon stick
  • 2 teaspoon sugar
  • 2 tablespoon soy sauce
  • 2 tablespoon fresh lime juice
  • 2 servings udon noodles - 6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles
  • 3 green onions - chopped (plus more for serving)
  • 10 oz. fresh sugar snap peas
  • 6 oz. fresh bok choy - washed and chopped or left whole
  • 2 large eggs - for poaching (optional)
  • Fresh cilantro - chopped, for serving
  • Crushed red chili flakes - for serving


  • In a medium saucepan, bring the vegetable (or chicken) broth to a low boil. Reduce heat to medium-low and add the star anise and cinnamon stick. Cover, and allow the broth and spices to simmer for approximately 10 minutes to infuse the flavors of the spices into the broth. Uncover and carefully remove the spices with a slotted spoon.
  • Bring a separate pot of water to a boil. Cook the udon noodles according to the package directions. Once cooked, drain and rinse with cool water. This will help to remove some of the excess starch.
  • Add the sugar, soy sauce, and fresh lime juice to the broth.
  • Add the green onions, sugar snap peas, and bok choy to the soup. Mix well to combine. Return the soup to a simmer and continue to cook until the vegetables have softened (about 3-5 minutes).
  • Remove from heat and season to taste. Add additional soy sauce or salt, if needed. Divide the udon noodles and soup between two bowls and garnish with fresh cilantro and red pepper flakes. Top with a poached egg or boiled egg, if desired.


  • This soup is best enjoyed immediately as the noodles will dissolve within the broth over time. Freezing is not recommended.


Calories: 207kcal | Carbohydrates: 30g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 3494mg | Potassium: 681mg | Fiber: 6g | Sugar: 17g | Vitamin A: 7021IU | Vitamin C: 131mg | Calcium: 205mg | Iron: 6mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.