bowl of vegetable udon noodle soup with chopsticks set on top

Easy Vegetable Udon Noodle Soup

Course Soup
Cuisine Asian
Keyword asian soup, asparagus, noodles, udon, udon soup, vegetable udon, vegetarian udon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1


  • 2 teaspoons toasted sesame oil divided
  • 3-4 asparagus spears chopped
  • 1/2 cup mushrooms such as shiitake or king oyster sliced
  • 3 tablespoons soy sauce divided, plus more to taste
  • 2 tablespoons white miso paste
  • 1 garlic clove minced
  • 1 teaspoon freshly grated ginger
  • 2 cups vegetable broth
  • 2-3 ounces fresh udon noodles
  • 1 head baby bok choy halved
  • 1 scallion chopped


  1. Add 1 teaspoon sesame oil to a skillet over medium heat. Add asparagus and cook for 2-3 minutes or until asparagus is fork tender. Add 1 tablespoon soy sauce during  the last minute of cooking. Remove from skillet and set aside.

  2. Add remaining teaspoon sesame oil and add mushrooms. Cook for 2-3 minutes, adding 1 tablespoons soy sauce during the last minute. Remove from skillet and set aside.

  3. Add remaining tablespoon soy sauce, miso paste, garlic, ginger and vegetable broth to a medium sized pot. Bring to a simmer over medium heat, stirring until miso paste dissolves.

  4.  Add udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked. Taste broth and add more soy sauce if desired. Transfer to a bowl and garnish with scallions.