BrokeAss Gourmet

BrokeAss Gourmet

Udon Noodle Soup

  • Prep Time 0:15
  • Cook Time 0:15
  • Estimated Cost $11.50

I love all noodles, but there is something about the chewy, seemingly endless udon noodle that really does it for me. I love udon cold with peanut sauce and cabbage, room temperature with sesame oil and black sesame seed, but most of all I like udon hot with vegetables in a spicy broth. This soup is equally delicious with shrimp, chicken or thin slices of beef.


  • 3 tbsp miso paste $2
  • 4 tbsp soy sauce Pantry
  • 1 small piece ginger, peeled and minced $1
  • 3 cloves garlic, sliced Pantry
  • 1 cup shitaki mushrooms, sliced $2
  • 6 oz. tofu, cubed $1.50
  • 1 cup white button mushrooms, sliced $1
  • 2 7-oz packages udon noodles (or 14 oz. loose udon noodles) $1
  • 2 scallions, sliced $1
  • 1 small bunch cilantro, chopped $1
  • 1/4 cup nori, snipped $1

Recipe Serves 2-4


  1. Fill a medium-sized pot with 10 cups water. Whisk in miso paste and soy sauce until you have a rich, dark broth. Bring to a light boil and add garlic, ginger and nori. Add the tofu. Taste and add more soy sauce if necessary. Stir in mushrooms and noodles and cook for 5 minutes. Add scallions and cilantro and remove from heat.
  2. Ladle into bowls and serve with Asian chili sauce.

Category: Meals

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What They're Saying

Spicy, on Apr 27, 09:12 PM, wrote:


Udon is tha bomb! Asian noodles are just the thing when you want something satisfying and cheap. Udon soup in SF is as classic as grilled cheese. What kind of miso paste should I use— white? yellow? Does it matter?

At the international food court in Emeryville, the Japanese noodle bar serves an udon (they also do soba, egg and other noodles) stir-fry. I know, I’m behind, but I never thought about udon in stir-fry as I’m too busy ordering it in soup! Slivers of carrots, napa cabbage, shiitake and maybe a little nori in a very mild stir-fry sauce that’s not teriyaki (still trying to sleuth that), add $1 for chicken, pork or dumplings thrown in. Et voile! Less than $8. The secret for taking this dish to another level…sprinkle with Mexican chili powder. Really.

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