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”
I’d love to go with my family all of three and a half hours way to update New York to finally see my sisters and their families. It’s been too long!
Last year, during the pandemic days of lockdown, I discovered Asian cooking! I bought a cast iron wok and began scouring cookbooks to discover new recipes from the East. I would love a copy of the cookbook you’re offering in your giveaway. And of course, now i want to make a trip to China, Japan, and Thailand! What an experience that would be… a trip of a lifetime!
I would love to go visit my husband’s family and my family!! His are in the UK and mine are in CA so we haven’t seen them for well over a year. We had a courthouse wedding and look forward to being able to celebrate with family.
Hi Ali, I’d love a copy of this book! The first place we’re headed is the southwest: Arizona and New Mexico to see friends and relatives and to revisit one of the most beautiful places in the world: Sedona. In the fall, Italy to celebrate our older son’s 30th birthday! Next spring, Hawaii, going to do some island hopping: Oahu, Kauai, the Big Island and ending in Maui. Can’t wait! Sincerely, Suzy
Germany!
Castles, Food, Cars, and Christmas night markets!
(and sure, Beers!)
Love ALL your recipes…especially enjoying more plant based options!
Travel…not exciting or glamorous but a trip to Payson AZ to see my baby sister a single mom, foster mom extraordinaire. Next up Santa Fe NM to visit all things Georgia O’Keefe in honor and in memory of my mom.💜
I have been trying to make more Asian food lately, but it always seems so time consuming! Going to try this as soon as I get the ingredients though.
Please enter me in the giveaway for the cookbook.
Thanks!
I cannot wait to go to Japan to visit my brother in law in some of the best small towns – Sendai, Fukuoka, and more. The food and nature are everything I dream about!
These look amazing. I think I want to finally travel to Ireland and the UK after it’s safe. I have never been and have dream of going. One thing the pandemic helped me understand is that I need to quit putting off those dreams. I have had so many travel dreams!
These voyages aren’t necessarily food-related. For those kinds of trips, I want to visit New Orleans, France, Italy, and Vietnam.
Noodles in broth with veggies is one of my comfort foods. Been thinking a lot about won ton mein, one of my go-to noodle soups when I’m home in Hawaii. When I’m able to get on a plane, I will definitely be headed home to Hawaii (O’ahu). Love Hetty McKinnon’s recipes. And your naan recipe is one of our faves! Thanks!
To England to visit friends and have a delicious scone and cup of tea.
I would love to travel to Italy to eat all the foods! Thanks for sharing this cookbook-the two recipes you’ve shared look amazing and I can’t wait to try them!
So many places I want to go! Absolutely first is back home to Canada once the border is open to hug family and friends … and after that, Scandinavia and Iceland for some delayed landmark birthday trips!
Oh yes! I will be making these. First trip has got to be, visit Mom in Canada, a trip to Italy, specifically Rome to eat and drink everything and last I feel a driving road trip coming on!
I am hoping to head to Iceland in the fall!!
Hi Ali! This recipe looks amazing and will surely try it … As for where I’d love to go once we’re able to be more mobile again: Italy! I’ve been watching Stanley Tucci’s food series “Searching for Italy” and would love to be able to recreate some of his travels, especially to Florence and to the Amalfi Coast. I haven’t been to Italy in many years and I am thrilled at the thought of rediscovering the architecture, the food, and the people.
My post panny travel plans are to Dubai to visit my niece with a stop in Italy on the way home for some pizza!
Hi Alexandra! This really looks like an awesome recipe so I’m adding the ingredients to my shopping list ASAP! You asked where we are all hoping to travel? For me it’s: Cape Cod to have a fresh lobster roll and Paris to buy bread from Poilane and have hot chocolate at Angelina’s with my sister!
Wanting to do a family retreat somewhere in a big cabin maybe Georgia- central to all my extended family. We have all been apart from each other for so long because of this past year. Our Dad’s 80th birthday celebration was scrapped last year- I want a redo!
So excited to try this recipe! Your Instagram stories are so inspiring and cathartic.
I will go to Holbox, a beautiful island in Mexico, and next year we want go to Oaxaca, Mx. First my country, and then Europe.
At the top of my travel bucket list is the Dolomites in Italy! I’d love to plan a weeklong family backpacking trip–and eat lots of Italian pizza afterwards!
hi ali! i love hetty’s recipes and videos and your step-by-step stories are always a delight to watch! not being able to travel has been such a hard part of the pandemic for me, which i recognize is a luxury. i can’t wait to go back to ireland/england, would love to explore the SW US for the first time, and I would love to fulfill a life-long dream to go to PEI to experience the anne of green gables/avonlea world! thanks for all you do and share!
I love to travel and miss it so much! I’d like to go to UK 🇬🇧 also back to Australia 🇦🇺. We arrived back from NZ and AU just in time to quarantine with the country. So much to see in AU I want to go back!
Have made the life changing noodles soup so many times! Love it!
My daughter signed up for your tortilla/enchilada class last summer and we were doing it together but she had company show up that needed a pilot to take them way up to parachute out so she missed the class and I had a great time cooking along with you. I’ve followed you ever since and have enjoyed all your recipes! Thank you!
I can’t wait to travel home to Wales to see my Dad!
Caught your blog this morning and I am already drooling. I just know my parents would love this dish and how could you go wrong with noodles? 🤤
I hope I can make a trip out to Korea soon with my parents to visit my grandparents and relatives! I know time is ticking for my older folks and my nephew and nieces have all grown so much!
I would love to travel to NYC. I have never really had the means to travel much but this pandemic has given a new perspective to make this a priority. I’m a theatre person and want to visit NYC and experience Broadway!
First place we are going to is to visit my best friend who moved to NC and we haven’t been able to get there. We are all vaccinated and good to go hang out with dear friends and see their new home!
We were supposed to go on our first international trip (not including Canada) as a family to Japan March/April 2020. But had to cancel due to the pandemic. And thus… our family longs to fulfill that dream to travel to Japan. I look forward to trying Hettys recipe… and especially the ones that you’ve featured… life changing udon and pad thai noodle salad. Looks delicious! And simple!
Truly life changing recipe here! My go-to, for the most simple but still decadent meal. The first time I made it and took a bite, I got tears in my eyes, it was so delicious!
The first place I travel to will be to Holland to finally meet my first niece! But I’m also dreaming of SW China, to eat, and of Barcelona, to eat, and of Thailand… to eat.
I’m mostly wanting to visit family – either in Oregon or Hawaii. Our first child was born right at the beginning of COVID shutdowns so no one has met him yet! Very eager to introduce him to family (and who wouldn’t want a trip to Hawaii?!).
My husband and I have been drooling over South Korean street food videos on YouTube for the last year. South Korea (with no kids) is our dream trip at the moment.