• Cooking Time:
  • Servings: 4
  • Preparation Time:


I’ve been inspired by the Korean udon and the Vietnamese noodle soups for this one. To make it a vegetarian soup, just omit the protein and use a vegetable broth.


  • Udon noodles, dried or frozen
  • Low-sodium chicken or vegetable broth
  • Half a lime
  • 2 handfuls of bok choy
  • ½ cup of matchstick carrots
  • ½ cup bite-sized broccoli
  • 1 bunch scallions or green onions diced into small pieces – separate white parts from green,
  • ½ cup mushrooms diced into small pieces
  • One bunch fresh cilantro (snip finely with scissors to get maximum flavor)
  • Feel free to add or substitute greens, like spinach, if you like
  • Protein optional:
  • 1 grilled chicken breast torn into bite-size pieces
  • or
  • 1 cup grilled shrimp (squeeze lime on raw shrimp, add salt and pepper, and drizzle a spoon of olive oil and broil it for 5 minutes.)
  • Seasoning:
  • Dashi: It’s a Japanese stock base made of dried kelp and fish. You can get dashi powder in any store that stocks Asian ingredients. You can also get a vegetarian version. Ask for the non-MSG variety.
  • Black pepper


  • Boil the udon noodles according to packet instructions until cooked, drain water.
  • Divide them amongst 4 bowls. Top with 2-3 bok choy leaves, green part of scallions, mushrooms, carrots, protein and half of the cilantro.
  • Separately, boil 3 cups of low-sodium chicken or vegetable broth seasoned with two teaspoons of dashi powder, white part of the scallions, half of the cilantro. Add salt, if broth needs it.
  • As soon as the broth boils, drop the broccoli in, simmer for 30 seconds and cover.
  • Divide up broccoli evenly among bowls, and ladle broth evenly on all and mix.
  • Add a squeeze of lime in all the bowls and top with a dash of freshly ground pepper for adults.
  • Soup is ready. This needs a soup spoon and a fork/chopsticks.

Categories: Misc. Soup/Stew 

Author Credit: Pallavi Gogoi

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