Healthy Meal Prep
Japanese Udon Vegetable Soup Recipe

Japanese Udon Vegetable Soup


If you love pho, try this inspired, easier version using packaged broth and udon noodles plus lots of crunchy, fresh toppings for a weeknight meal.


  • 2 (32 fluid ounce) containers beef broth
  • 2 (10 ounce) packages udon noodles
  • 1 ½ cups thinly sliced napa cabbage
  • 1 cup bean sprouts
  • ½ cup matchstick-cut sliced carrots
  • ½ cup matchstick-cut sliced celery
  • ½ cup matchstick-cut seeded cucumber
  • 1 jalapeno, sliced
  • ½ cup pea pods
  • 2 teaspoons chile-garlic sauce (such as Sriracha), or to taste
  • 2 teaspoons hoisin sauce, or to taste


  1. Heat broth in a saucepan over medium heat until hot, about 5 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
  3. Pour broth equally into 4 serving bowls and add noodles. Top each bowl with cabbage, bean sprouts, carrots, celery, cucumber, jalapeno, pea pods, chile-garlic sauce, and hoisin.

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Nutritional Information

Japanese Udon Vegetable Soup

Servings Per Recipe: 4
Calories: 464.2
% Daily Value *
protein: 33 %
carbohydrates: 29 %
exchange other carbs:
dietary fiber: 9 %
fat: 5 %
saturated fat: 3 %
vitamin a iu: 62 %
niacin equivalents: 40 %
vitamin b6: 13 %
vitamin c: 35 %
folate: 15 %
calcium: 9 %
iron: 13 %
magnesium: 10 %
potassium: 17 %
sodium: 101 %
thiamin: 7 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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