Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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This was my first attempt at making this soup one late night in my 'test kitchen'. I love the udon noodle. This is what I came up with, with what I had on hand. Add meat to the soup, if desired.


Recipe Summary test

25 mins
30 mins
55 mins
8 bowls


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.

  • Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.

  • Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.

  • Ladle soup into bowls and top with sliced onions and bean sprouts.

Cook's Note:

3 baby bok choy can be used in place of the cabbage. Beef broth can be used in place of the chicken broth.

Nutrition Facts

249 calories; protein 8.1g; carbohydrates 51.7g; fat 1.9g; cholesterol 2.5mg; sodium 2567.6mg. Full Nutrition