Udon Noodle Soup

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
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Udon noodles are a thick, wheat noodle used in Japanese cuisine, usually served in a light broth. This one is touched with a bit of fresh ginger and garlic, and has healthy bok choy added to the mix to give some greens. The poached egg perched on top gives a lovely richness to this soup, and since it's not heavy or thick, this recipe is perfect for warm spring days. Kids oftn love slurping the noodles and it could make a wonderful addition to your lunchbox rotation!

A light delicious soup perfect for spring.


4 cups chicken stock

2 tbsp low sodium soy sauce

4 cups roughly chopped baby bok choy  (white and leafy greens separated)

2 garlic cloves

thumb sized piece of fresh ginger

1 green onion, sliced thinly

one 200 gram package of fresh udon noodles

sesame seeds and sesame oil to garnish

4 poached eggs


1. In a medium sized saucepan heat a small amount of oil over medium heat and saute the ginger and garlic until fragrant. Add the white ends of the bok choy and continue to stir and saute until they are softened.

bok choy

2. Stir in the broth and bring the works to a gentle boil. Add the udon noodles and bok choy leaves, then cook for about 3-5 minutes. Meanwhile, poach the eggs.

udon noodle soup

3. To serve, put some noodles in each bowl-this can be tricky as they are kind of slippery, so I find tongs work best for this. Ladle some broth over top and sprinkle with green onions and sesame seeds. Place an egg gently in the bowl and drizzle some sesame oil over top.