Japanese broth with udon noodles recipe

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  • Healthy


3 - 4




5 min


15 min

Nutrition per portion

Calories 250 kCal 13%
Fat 6g 9%
  -  Saturates 2g 10%

Udon noodles with mixed mushrooms and finely sliced fillet steak makes a great healthy supper in 20 minutes. This simple noodle recipe is perfect if you fancy making something quick and delicious.


  • 175g dried udon noodles or use rice noodles
  • 1.5 litres vegetable or beef stock (use 3 cubes)
  • 5cm piece of fresh root ginger, sliced into thin slivers
  • 1 sachet miso instant soup paste (or use frozen Thai herbs or some Thai green curry paste, to taste, for a Thai version)
  • 1-2tbsp fish sauce or soy sauce, to taste
  • 1 red chilli, deseeded and thinly sliced
  • 1 large clove garlic, thinly sliced, optional
  • 250g mixed mushrooms — button, shiitake, oyster, thinly sliced or torn into bite-sized pieces
  • 100g mangetout, cut into fine strips
  • 150g finely sliced fillet steak
  • 2 spring onions, trimmed and shredded, optional
  • Lime wedges, to serve


  • Cook the noodles in a large pan of boiling salted water, according to pack instructions until tender, for 6-8 mins. Drain them, then rinse in cold water and set aside.

  • Meanwhile, heat the stock with the ginger in a large pan. Whisk in the miso paste (or Thai herbs/paste) and fish or soy sauce. Bring to the boil, then add the chilli, garlic and mushrooms and simmer for 3 mins.

  • Add the mangetout and then the meat. Simmer for 2 mins. Season to taste with more fish or soy sauce.

  • Divide the noodles between 3-4 warm bowls and spoon the hot broth over. Sprinkle over shredded spring onions, if using, and serve with lime wedges.

Top tip for making Japanese broth with udon noodles

For a vegetarian option, leave out the meat, double up on the mushrooms and add more mangetout and 1 sheet of nori seaweed (from supermarkets), torn into small pieces.

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