Japanese-inspired · noodle soup
Wakame Udon Noodle Soup
Thick udon noodles and wakame seaweed sit in a light savory broth with scallions and crisp tempura crumbs.
Total time25 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Bring broth, soy sauce, and rice vinegar to a simmer.
- 02
Add udon and cook according to package directions.
- 03
Add dried wakame during the final 2 minutes so it rehydrates in the broth.
- 04
Divide among bowls and top with scallions and tempura crumbs.
Make it work
Useful swaps
- Use spinach instead of wakame.
- Rice noodles and tamari can make a gluten-free variation.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
