Quick and Easy Udon Noodle Soup

Prep Time
Cook Time
Ready In

"When I go out for sushi I usually like to start off my meal with a bowl of udon soup. I came up with a quick version of this one day when I was too lazy to get done up to go out to eat and wanted this soup. It is as the title claims, quick and easy. Make sure you use the low-sodium broth the recipe calls for or you will have a very salty soup."

Original recipe yields 4 servings


  • Serving Size: 1 (323.5 g)
  • Calories 364.7
  • Total Fat - 6.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 71.8 mg
  • Sodium - 1282.1 mg
  • Total Carbohydrate - 62.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 2.1 g
  • Protein - 14.7 g
  • Calcium - 79.5 mg
  • Iron - 4.7 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 1 mg

Step 1

Cook noodles as per directions on package; drain and set aside.

Step 2

In a saucepan, bring the chicken broth to a boil and remove from heat.

Step 3

Mix the miso paste and a ladleful of hot broth in a small bowl.

Step 4

Pour into saucepan.

Step 5

Divide the noodles into 4 serving bowls.

Step 6

Pour equal amounts of broth over the noodles.

Step 7

Add 1 teaspoon each of the oyster sauce and chives to each bowl and serve.

Tips & Variations

No special items needed.