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”
Looks delicious! I hope ro go to Spain with my family soon, amd have some paella.
That cookbook looks great! I have one of her other books and really enjoy it.
I would love to travel to Canada and maybe take a train ride across the continent…
We are hoping to get to London to see some cousins. These noodles look great!
Would love to get back to China. The sight, sounds, and smell of food walking among the street vendors.
We are dreaming of visiting Costa Rica and spending time in that luscious natural paradise.
That soup looks incredible.
Prince George, British Columbia to see my favorite cousin. It’s been nearly two years since we have been able to laugh together in person!!!
Hi Ali!
I love your recipes and can’t wait to try this one from Hetty McKinnon. Your recommendations are always spot on.
When travel is possible again, I want (need!) to go back to Italy.
Looks delicious! Hoping to go to Croatia as soon as things open up.
I have not been able to travel outside of British Columbia or my community for over a year, so once restrictions ease I want to travel within our beautiful province to the Okanagan and wine country! Amazing BC wines, artisan cheeses and spectacular Okanagan produce await and I can’t wait!!
Ali, I would love to try this recipe; however, I cannot eat gluten. Do you have a suggestion for gluten free noodles that would replace udon and still have the same yumminess?
This all looks amazing! Mt short list for when we can safely travel again is Mexico for beach time and tacos, Vietnam for the best coffee and noodles, and France for all the pastries and wine!!!
I’ll have to make this soon, looks incredible and I am all about yummy and quick ❤️ First, I need to go to the mountains (CO) but internationally I’m dying to visit Ireland.
I can’t wait to try this recipe, and can’t wait until I receive a copy of To Asia With Love!
Even once COVID is over, I won’t be able to travel until I finish law school and take the bar exam. But fingers crossed my husband and I can then take a bar trip to Japan! We’re longing to explore the countryside, eat good food, do some forest bathing, and spend some time in the hot springs.
I can’t wait to make this!! I have been dreaming of visiting Japan once it’s safe to travel again.
Where do I want to go when we all can travel again? So many places… but top of the list is Italy, where my husband has been promising to take me for too long to admit. I want to see Pompeii, and the Blue Grotto, and Rome. Next up: Aix-en-Provence, France for the lovely weekly markets, old town, and national “France overseas” archives (I’m a historian and that’s my favorite archive in the world). I’d love a copy of TAWL! Udon noodle soups and stir fries have become a passion during lockdown when I cannot easily go to my favorite local ramen shop.
This recipe sounds delicious, and the photos are gorgeous!
Honestly, I would just like to feel comfortable going to Boston to see my son and his family! For now I’ll keep “travelling” with my cooking.
I’m looking forward to trying this udon noodle recipe!
We are hoping to go to northern Italy–lake country. Also all the places you mentioned. Basically, all of the places. So excited to travel again!
I can’t wait to go back to India and see my grandparents! They are eagerly waiting to meet their great-grand baby! My grandmother makes the most delicious food and I miss it more than ever! As always, I love cooking your recipes at home and my family loves eating them! Hahah
I love Asian food and I’m dying to try this recipe!
My travel wish is this: my daughter is in an advanced violin performing group and we were supposed to travel to Chile and Easter Island last summer–the kids were going to perform with Chilean violinists to crowds that numbered in the hundreds and we were excited to get to know our new friends there. Fingers crossed that our rescheduled trip can happen! (but, honestly, chances are not looking good…)
This recipe looks amazing! Can’t wait for bok choy to be in season. I can’t wait to take my daughter to France to eat pain au chocolates
Belize is first on my list to travel to! My aunt has moved there in the last couple of years and my birthday is right around the corner, so I’m seeing a birthday trip in my future 😍
Hello! I have a trip planned to palm springs in May, and Hawaii over new years! Haven’t thought about bigger trips yet!!!
So excited to make this soup this week! And I would love to make more recipes from To Asia, With Love. I would love to go to Spain once we are able to, but I have also been eyeing the Philippines too!
The recipe looks amazing!! 🤩 I would love to go to Italy and Hawaii!
Trying this tonight! I’d love to go back to the Italian countryside.
Everything from this book looks so good! I live in Seattle and I think the first place I would travel to is New York to see my family, it’s been so long!
I’d go to Hawaii and relax on the beach.
Thank you for this! I’m not about the destination but with whom. I can’t wait for a reunion with dear girl friends spread across the US.
This book looks beautiful! I really want to do a family vacation to the Upper Peninsula!
Mexico City to visit my dear friend and eat our way across the city.