Mushroom Udon Noodle Soup

Try something new - this light, flavoursome soup is delicious!


Udon noodles are Japanese wheat noodles with a chewy, stretchy texture. They are available fresh in most supermarkets.

Kecap manis is a thick syrupy sauce, similar to soy sauce.

  • 2 Tbsp peanut oil
  • 5 green shallots, thinly sliced
  • 1 Tbsp grated fresh ginger
  • 1 small red chilli, finely chopped
  • 2 cloves garlic, crushed
  • 400 g cup mushrooms, sliced
  • 1 L beef stock, salt-reduced
  • 2 Tbsp kecap manis
  • 1 bunch bok choy, trimmed and chopped
  • 400 g fresh udon noodles


  1. Heat oil in a large saucepan over medium heat. Add shallots, ginger, chilli and garlic and cook, stirring often, for 3 minutes or until aromatic. Add mushrooms and cook for 5 minutes or until tender.
  2. Stir in stock, increase heat to high and bring mixture to the boil. Reduce heat to medium-low and simmer for 10 minutes.
  3. Stir in kecap manis, bok choy and noodles and cook for 5 minutes or until noodles are tender. Ladle into bowls and serve.

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