Miso Udon Noodle Soup Recipe

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This Udon Noodle Soup Recipe is so incredibly flavorful, packed with copious amounts of fresh seafood, chewy udon noodles, and an amazing seafood broth made in just 20 minutes! And it's good for you!

Warm, flavor packed soup that is good for you? I'll take 3 please! Who doesn't love a steaming hot bowl of udon noodle soup on a cold day? Or, if we're being honest, on a hot day too?

I'll eat soup anytime guys. I don't care what the weather is like. Especially a light soup like this seafood noodle soup.

I forgot to mention the best part (ok, the second best, obviously flavor is the best)...this udon noodle soup recipe takes less than 30 minutes to make. Does it get any better??

Don't forget to warm up with this incredible Instant Pot Cheesy Turkey Ramen or this Instant Pot Curry Split Pea Soup.

What is udon noodle soup?

Udon noodles are a thick wheat flour based noodles that tend to be on the chewier side. The soup is typically made with these noodles in a steaming hot dashi broth, veggies and protein. For this recipe, we are using fresh seafood and mushrooms.

Why This Recipe Works

The use of fresh seafood gives the soup a very fresh quality with excellent flavor.

Dashi powder adds an extra umami flavor to the fish broth.

Udon noodles are thick and chewy - perfect for use in soups.

It is super quick and easy for weeknights, plus it's good for you. 

The Ingredients

First off, if you haven't already, head over to this post on the top Essential Ingredients for Cooking Japanese Food. This will help you to understand some of the ingredients we'll be using for this udon noodle soup recipe. 

Fresh seafood is a must in this recipe. I use fresh manila clams (small clams), white fish, and shrimp for this recipe, but feel free to use any seafood you like. If you use clams, be sure you clean the outside really well. Any kind of firm white fish will work.

The enoki mushrooms are one of my favorite parts of this dish. If you've never used them before, they are a long very thin type of mushroom, used often in Japanese cooking.

My local grocery store sells them, but I can also find them at the Asian market. If you're unable to find them, you can just leave them out - but really, see if you can find them!

Japanese fish cake can be found at any Japanese food market, but if you don't have access to one, you can substitute imitation crab meat or just leave it out entirely.

The Togarashi seasoning is Japanese chili pepper. Is is somewhat spicy, so use as little or as much as you'd like to season your soup.

And the poached eggs are totally optional. But seriously...poached eggs...who can resist a delicious poached egg in a warm bowl of noodle soup???

Step By Step Instructions

I cannot reiterate enough how easy this udon noodle soup is to make. It's noodle slurping at its best guys...

Heat the butter over medium heat in a dutch oven or large saucepan. Add the cleaned clams, cover and steam for about 2 minutes.

Add the garlic and shrimp, cover and steam another 2 minutes, or until all the clams have opened and the shrimp is pink.

Remove shrimp and clams with a slotted spoon and set aside. Discard any clams that have not opened. Add the water, dashi powder, sake, mirin and miso to the pot. Simmer for 5 minutes.

While the broth is simmering, heat the udon noodles in boiling water for 1 minute. Divide the warm noodles into 4 bowls. Add the enoki mushrooms and noodles to the bowls.

Add the fish to the broth and cook for 30 seconds to 1 minute, until no longer opaque. Remove the fish and divide among the soup bowls along with the clams and shrimp. Ladle the broth into each bowl. Top with sliced fish cake, poached egg (optional), togarashi and sliced green onions.

Cook's Tips

Let the clams soak in water for 10 minutes to release some of the dirt. If you can't find manila clams, any small clams will work for this recipe.

Fresh seafood is a must in this recipe. I use fresh manila clams (small clams), white fish, and shrimp for this recipe, but feel free to use any seafood you like. If you use clams, be sure you clean the outside really well. A firm white fish works best so it keeps it's form in the soup.

There is no substitute for enoki mushrooms, but you can omit them if you are unable to find them.

Japanese fish cake can be found at any Japanese food market, but if you don't have access to one, you can substitute imitation crab meat or just leave it out entirely.

The Togarashi seasoning is Japanese chili pepper - adjust the amount used to your spice preference. 

The poached eggs are optional but highly recommended if you like a runny egg in your soup.

Freezing Instructions

The broth can be made and frozen in advance, however I do not recommend freezing the noodles. I also don't love freezing the seafood, but it can be done to make meal nights easier.

Just make the seafood and broth part of the soup and freeze in an airtight container for up to 1 month. Thaw in the fridge overnight and reheat on the stove top until it simmers, then remove from heat. Add the fresh cooked udon noodles.

Tools Used

- Dutch oven
- Soup ladle

Rate the recipe and leave a comment to let me know how it turned out!

Udon Noodle Soup recipe

This Udon Noodle Soup Recipe is so incredibly flavorful, packed with copious amounts of fresh seafood, chewy udon noodles, and an amazing seafood broth made from miso paste and dashi powder.

4.90 from 19 votes

Print Rate

Course: Main Course

Cuisine: Japanese

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 354kcal

Author: Danielle Wolter

Ingredients

• ▢ 15 oz. udon noodles
• ▢ ½ lbs. fresh manila clams, scrubbed clean
• ▢ 1 tbsp. butter
• ▢ 1 garlic clove minced
• ▢ ½ lbs. shrimp, peeled and deveined
• ▢ 5 cups fish stock
• ▢ 3 tsp. dashi powder
• ▢ 2 tbsp. sake
• ▢ 3 tbsp. white miso paste
• ▢ 1 tbsp. mirin
• ▢ 4 oz. fresh white fish, cut in 1" pieces
• ▢ 4 oz. enoki mushrooms
• ▢ 8-16 slices Japanese fish cake
• ▢ ¼ cup green onions (for garnish)
• ▢ 4 eggs, poached (optional)
• ▢ Togarashi (for garnish)

Cook ModePrevent your screen from going dark

Instructions

• Heat the butter over medium heat in a dutch oven or large saucepan.
• Add the clams, cover and steam for about 2 minutes. Add the garlic and shrimp, cover and steam another 2 minutes, or until all the clams have opened and the shrimp has started to turn pink.
• Remove shrimp and clams with a slotted spoon and set aside. Discard any clams that have not opened.
• Add the water, dashi powder, sake, mirin and miso. Simmer for 5 minutes.
• While the broth is simmering, heat the udon noodles in boiling water for 1 minute. Divide the warm noodles into 4 bowls and add enoki mushrooms.
• Add the fish to the broth and cook for 30 seconds to 1 minutes, until no longer opaque. Remove from broth and divide among soup bowls with the clams and shrimp.
• Ladel the broth into each bowl. Top with sliced fish cake, poached egg (optional) and sliced green onions.

Expert Tips:

Cook's Tips:

1. Let the clams soak in water for 10 minutes to release some of the dirt. If you can't find manila clams, any small clams will work for this recipe.
2. Fresh seafood is a must in this recipe. I use fresh manila clams (small clams), white fish, and shrimp for this recipe, but feel free to use any seafood you like. If you use clams, be sure you clean the outside really well. A firm white fish works best so it keeps it's form in the soup.
3. There is no substitute for enoki mushrooms, but you can omit them if you are unable to find them.
4. Japanese fish cake can be found at any Japanese food market, but if you don't have access to one, you can substitute imitation crab meat or just leave it out entirely.
5. The Togarashi seasoning is Japanese chili pepper - adjust the amount used to your spice preference. 
6. The poached eggs are optional but highly recommended if you like a runny egg in your soup.

Nutrition

Serving: 1.5cups | Calories: 354kcal

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[nutrifox id="23231"]