🥕 Ingrédients

• Udon noodles: for this recipe, I use vacuum-sealed cooked udon noodles which can be found at most supermarkets.
• Vegetable broth: use a good quality vegetable broth or stock for this recipe for best results.
• Ginger: fresh ginger is a key ingredient that will infuse the vegetable broth with flavour.
• Garlic: this is another key ingredient used to help flavour the vegetable broth.
• Scallions: these are also added to the vegetable broth for flavour. It’s important to use scallions (also called green onions) and not regular onion.
• Tamari: you can substitute this with soy sauce if needed.
• Sesame oil: a little goes a long way. This adds some depth and earthiness to the broth.
• Mirin: this is a type of rice wine used in Japanese cooking that is similar to sake, but with a lower alcohol content.
• Bok choy: I use baby bok choy in this recipe. Any type of bok choy will work.

👨‍🍳 Instructions

1. Different types of noodles: Ramen of course uses ramen noodles, while Udon soup uses udon noodles. Udon noodles are much thicker and wider than ramen noodles.
2. Broth/Dashi: these two types of soup usually have a different styles of broth. Ramen is often seen with creamy broths or spicy broths, while udon soup (also sometimes called Kake Udon) is made with a simple clear both.
3. Egg: Ramen often features an egg added to the soup, while udon soup doesn’t.