Udon noodle soup
Thick, chewy udon in a savory soy and ginger broth with spinach and a jammy egg on top, a big comforting bowl in 25 minutes.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $3.90 a serving
- 340 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 2 green onions, thinly sliced
- 1 tsp fresh ginger, grated
- 4 cups chicken broth
- 1 tbsp mirin
- 2 large eggs
- 2 udon noodles, 7 oz packs
- 2 cups baby spinach
- 1 tsp sesame seeds (optional)
- 1 tsp sriracha (optional)
From your pantry
- 2 tbsp soy sauce
Each serving has about 340 calories, 16 g protein, 53 g carbs and 7 g fat, and costs about $3.90 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No chicken broth? Vegetable broth or bone broth works.
- No baby spinach? Kale or arugula works.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
the green onions and the ginger.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Bring the broth, soy sauce, mirin and ginger in a medium over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Turn the heat to low so it barely bubbles.
Low heat
Crack the eggs one at a time into a small cup and gently slide them into the broth. Cover and cook for 5 to 6 minutes, until the whites are set and the yolks are jammy.
Low heatTimer: 5 min 30 sec
Dolly’s tip: Keep it at a bare simmer. A rolling boil tears the eggs apart.Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Lift the eggs out onto a plate with a slotted spoon.
Turn the heat up to medium-high, add the udon and cook for 2 to 3 minutes, gently loosening the noodles with a fork.
Medium-high heatTimer: 2 min 30 sec
Stir in the spinach for 30 seconds, until it .
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 30 sec
Divide the noodles and broth between two big bowls and top each with an egg, the green onions, sesame seeds and a little sriracha.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Chinese tomato egg soup
20 min
Ginger egg drop soup with corn and spinach
15 min
Korean soft tofu stew
25 min
Hot and sour soup
30 min
30-minute dinners ›One-pan dinners ›What to make with eggs and spinach ›