The Forked Spoon · by Jessica Randhawa★ 4.8 (52)
Udon Noodle Soup Recipe
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 25%
CARBS 64G75% OF CAL
6G FIBER0G ADDED0G INTRINSIC44G OTHER14G TOTAL SUGAR
FAT 4G10% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This udon noodle soup features thick chewy noodles in a fragrant umami-forward broth with star anise and cinnamon. Topped with eggs, greens, and fresh herbs, it's a warming, deeply satisfying bowl.
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Nutrition & ingredients
Ingredients
serves 2- 5 cups vegetable broth (or low-sodium chicken broth)
- 2 whole star anise
- 1 whole cinnamon stick
- 2 teaspoon sugar
- 2 tablespoon soy sauce
- 2 tablespoon fresh lime juice
- 2 servings udon noodles (6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles)
- 3 green onions (chopped (plus more for serving))
- 10 oz. fresh sugar snap peas
- 6 oz. fresh bok choy (washed and chopped or left whole)
- 2 large eggs (for poaching (optional))
- Fresh cilantro (chopped, for serving)
- Crushed red chili flakes (for serving)
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 25%
CARBS 64G75% OF CAL
6G FIBER0G ADDED0G INTRINSIC44G OTHER14G TOTAL SUGAR
FAT 4G10% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 2753mg
- Total sugar
- 14g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 805mg
- Calcium
- 183mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.