Life-Changing Udon Noodles
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If you are under the impression you need to spend hours toiling over a pot of bones to make a highly seasoned broth to then make a good bowl of noodles, you must make Hetty McKinnon’s “life-changing” udon noodles from her latest book To Asia, With Love.
The broth is made with three ingredients — vegetable stock, soy sauce, and mirin — and after it comes to a simmer, it’s done. The rest of the broth’s flavor comes from garnishes: a pat of butter, a drizzle of sesame oil, a sprinkling of scallions, a pinch of sea salt, and lots of freshly cracked black pepper. The yolks of soft-boiled eggs impart the broth with a richness, and if you like a bit of spice, a spoonful of Sambal Oeleck or chili paste of choice seasons it further.
I love adding a heap of baby bok choy or other greens to make it a meal. If you like this idea, too, simply add them to the pot of boiling udon noodles, which typically cook in 1-3 minutes — the frozen udon noodles I buy cook in 1 minute, which is all the time most greens need.
Every time I make this soup, I am astounded by how quickly it comes together and by how flavorful and nourishing it is. In the intro to the recipe, Hetty writes that the recipe was inspired by a dish served at Shin Udon in Tokyo, the flavors and textures of which were “life-changing.”
About To Asia With Love
- Something I love about To Asia, With Love are the anecdotes, such as the one mentioned above. Many of the stories in TAWL are rooted in travel and discovery, which I think we all are craving right now.
- Like all of Hetty’s previous three books, To Asia, With Love is beautiful: its design, its photography, its recipes. In Hetty’s newsletter last fall, when she first shared this recipe, she described this book as her “most personal to date,” noting that it is “full of everyday Asian recipes made with simple ingredients (many of which you will already have in your pantry) along with personal stories of growing up in a Chinese household in Sydney.”
- I want to make everything in TAWL, namely the “restaurant greens”, which is my favorite thing to order at Chinese restaurants. I recently made the TAWL pad Thai salad, which was absolutely delicious (photo below). I’ll be sharing that recipe on my Instagram stories tomorrow, so follow along on Instagram if you’d like to try that recipe. I’ll keep it highlighted in my stories.
- There are two ways I keep up with Hetty: her Instagram and her newsletter. She is wonderful.
Friends! I have an extra copy of To Asia, With Love as well as a pair of TAWL chopsticks (photo below) along with some other Asian pantry treats. I’d love to give these goodies to one of you. To enter the giveaway, leave a comment below. Tell me where you will travel first when you get the chance. I’m dying to go to Italy to eat pizza, England to watch soccer games, and Vietnam for noodles. Where do YOU want to go? The giveaway has been closed. The winner is: Sunny. I’ve emailed you. Thanks to all of you for your wonderful comments 💕 Love reading about where we’ll all travel next 💕
PS: Hetty’s Sushi Salad (This recipe comes from Hetty’s last book, Family, and after discovering it, I made it on repeat for weeks. It’s one of my favorites.)
How to Make Life-Changing Noodles
First, get the broth going by combining vegetable stock, soy sauce or tamari, and mirin in a pot. Bring it to a simmer.
Meanwhile, halve small heads of baby bok choy or other greens of choice.
You’ll need udon noodles (or other) noodles for this soup. I can’t recommend buying frozen udon noodles enough. They cook in 1 minute, and couldn’t be more delicious.
What your stovetop will look like: 1 pot for the noodles and greens (if using), 1 pot for the eggs, and 1 pot for the broth.
Cook the eggs for 6 minutes (for very soft boiled eggs) or 7 minutes for less runny soft-boiled eggs. Transfer to an ice bath immediately.
Cook the noodles and greens for 1 to 3 minutes.
Drain.
Transfer greens and noodles to a bowl; then pour the broth over top.
Add a knob of butter, a drizzle of sesame oil, and a handful of scallions.
Top with soft-boiled eggs. Season with sea salt and lots of pepper.
Add some chili paste if you wish.
Enjoy!
Such a good one! To Asia, With Love
This is the pad Thai salad from TAWL. Follow along on Instagram for the recipe tomorrow, April 7th.
PrintLife-Changing Udon Noodles
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
From Hetty McKinnon’s To Asia, With Love
Notes:
- Every recipe in To Asia, With Love is vegetarian. Hetty’s note from the book: To veganise this recipe, omit the eggs and use vegan butter.
- You may find you might want more of the broth (it’s so good), so just keep the ingredients handy — the veg stock, tamari or soy, and mirin. I often make a double batch of broth.
- Scale the recipe as needed. I often make a half recipe, which is perfect for Ben and me. Note: In the video, I make a half recipe, but I do not halve the amount of soy sauce — I use 2 tablespoons instead of 1.5 tablespoons. One of you noted that this made for a salty broth, so please keep this in mind if halving the recipe. Start with 1.5 tablespoons and add more salt to taste.
Ingredients
- 4 large eggs
- 800 g (1.75 lbs.) udon noodles
- 1/4 to 1/2 lb. of greens such as baby bok choy, optional
- 500 ml (2 cups) vegetable stock
- 3 tablespoons tamari or soy sauce
- 2 teaspoons mirin
- 4 scallions, thinly sliced
- 80 g (6 tbsp) butter, cubed, or to taste, see recipe
- 1 tablespoon sesame oil or to taste
- sea salt and black pepper to taste
- Sambal Oelek or other chili paste, optional
Instructions
- Bring a small saucepan of water to a boil. Add the eggs and set the timer for 6 minutes. As soon as the buzzer goes, immediately drain the eggs into a colander and run under cold water (or transfer to an ice bath) until they are completely cold. (This will make very soft-boiled eggs – if you prefer a firmer yolk, cook them for another minute.) Peel and set aside.
- Cook the udon noodles (and greens if using) in a large saucepan of salted water according to the packet instructions until al dente. This should only take 1–3 minutes, depending on whether your noodles are fresh, vacuum-sealed, or frozen. Drain, then scoop the hot noodles (and greens) into four bowls.
- Meanwhile, combine the stock, tamari or soy sauce, and mirin in a small saucepan and place over low heat until hot.
- Pour the hot broth over each bowl of noodles (and greens), and top with a soft-boiled egg. Add a knob of butter and allow it to melt into the noodles. Add the scallions and scatter a generous amount of black pepper over the noodles (use as much pepper as you like, but this dish is intended to be very peppery). Finish with a little drizzle of sesame oil and sprinkle with sea salt.
- If you like spicy, stir in a spoonful of Sambal Oelek or hot sauce of choice.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
This post may contain affiliate links. Please read my disclosure policy.
378 Comments on “Life-Changing Udon Noodles”
Hi Ali, this looks amazing. Can’t wait to try! Hetty is right, I do have most of these ingredients already at home!! The first place I’ll travel to is either France, or somewhere tropical 🙂
So many places I want to go to such as Singapore, Tokyo, Paris, Italy, Greece, South Africa to name a few but first and foremost Hawaii for a family vacation before my oldest leaves for college.
I’d love to go to Italy and eat alllll the pasta! But really, anywhere but here!
Cannot wait to try this! Oh – as for travel, we are thinking Greece!
Gosh, this looks good! Can’t wait to try it!
I, like you, can’t wait to go to Italy! I did my study abroad in Florence and it’s one of my favorite places. That said, with two littles (ages 3 and 1), long haul flights are probably off the table for a while. I am most looking forward to a weekend away with my husband, hopefully to Captain Whidbey on Whidbey Island (north of Seattle near our home) or I would really like to take the train to Vancouver BC when the border opens.
Hi Ali! I love Asia, I’m addicted to Asian food. My mom said I will turn Asian soon since I cook noodles all the time 😄 First trip after all this is definitely Vietnam. I’ve been there previously, but by for it’s my favorite place on earth! Especially Hoi An, no place like it! This time I would love to go to the north, to Sapa, to see the mountains…. fingers crossed it will be possible next year!
I love your recipies, focaccia turned amazingly, thank you for all your tips and tricks!
Can’t wait to try this recipe, looks delicious! I would go to Paris for the baguettes and New Zealand for the views!
Oh, there are so many places to see, but Portugal and Morocco are very high on my wish list. I was just starting to consider trips there when covid started, so I can’t wait until I can start planning again!
Absolutely love Hetty! I’m hoping to travel to see my mom (who I haven’t seen in over a year!) in San Diego. I grew up there and I miss the feeling and smells so much. Plus doing random errands like Costco runs with my mom.
This recipe looks incredible! I can’t wait to try it.
The first place I’ll go is the New Mexico mountains. My soul needs that mountain and desert air.
I, too, am dying to get to Vietnam for an epic food adventure!!!!!!
These noodles ARE life changing! I’d travel to Colombia for my friend’s wedding, or South Africa for my honeymoon that we had to cancel last March 😊
I’d like to travel to Hawaii and eat enjoy the wonderful seafood and Asian dishes.
Dying to go to Thailand!! Would love to take a cooking class there to experience making some authentic dishes in between soaking up the beautiful beaches. For now, looks like I’ll just have to make this recipe to satisfy my craving for noodles 🤪
Last fall, as all extra-curricular activities remained cancelled, my 12 year old began using the time to study Japanese. She practices everyday, leaving notes in Japanese around our house and mixing phrases into her speech. For school, she researched and created a 2 week itinerary for a visit to Japan. I hope to take her on the trip she envisioned! Meanwhile, it would be great to give her a taste of Asia with this book.
The list feels endless!! I always long for Italy as it is my absolute favorite place to visit. A sailing trip in Croatia or Greece is also very high on my list! Looking forward to trying these yummy looking noodles!!
These noodles look delicious! As for our first travel adventure —- Italy! We had a trip planned for our tenth anniversary last year…can’t wait to get it back on the calendar!
Would love to head to Seattle to visit my son. And make these noodles for him!!
!
ALI, THIS LOOKS SO GOOD!! I am so interested in this book! I have such a long list of places that I want to go – and food I want to eat there. I’ve been yearning for a trip to London and then on to Edinburgh and the wilds of Scotland. But a trip to Paris and Provence also sounds like heaven right about now. Fresh, warm baguette, olives, cheese, fresh fruit, wine, hmmmm…
I will travel to lithuania to see my grandmothers and the veggies and fruits they grow in their garden. The freshness and flavors of all the produce they grow is insane!
Gryte
Can’t wait to try this recipe! So many places I’d love to travel but to name a few- Israel, Italy, or Japan. Too hard to choose! Thank you for sharing thoughtful and delicious recipes, my family and I owe it to you for many amazing meals!
NYC – Buvette for steamed eggs, Dante for a Negroni and jazz. Walk the Highline, soak in the city.
Hawaii to visit my kids
Seattle to visit another kid
Chicago to visit kids and grandson
Iowa to visit my parents
🥰
Looks great! I have a package of Udon noodles in the pantry! I am heading to Italy as soon as possible for some buffalo mozzerella and prosciutto! with olive oil and some crusty bread and a lovely tuscan red!
Hi Ali. City of love for me. FRANCE without a doubt 😍
Uh YUM! I want to go literally everywhere! Japan, Italy, Greece, South America, Iceland… But first up will be somewhere more affordable in the states, most likely New Orleans 🥳
Love this recipe! So fresh! I can’t wait to travel again. My trip of a lifetime to Japan was canceled and I am so excited to finally go.
Love Hetty’s recipies. I can’t wait to go see my best friend and her newborn baby in Canada and my partner in India.
I love noodles and pad Thai so both of these recipes excite me so much! We went to Vietnam right before the pandemic, and I miss that part of the world so much- I would love to go back to Japan or somewhere like Croatia!
This looks amazing! I’d go anywhere after a year of barely leaving the house. Dream spots are Japan, Italy, Africa, or anywhere tropical!
This looks amazing and I will be making it soon!
I love all the veggies you added! I’d like to travel to Greece.