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Recipe: Nancy's Udon Noodle Soup with Veggies

Nancy Johnson Horn, The Mama Maven Blog
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 2 packages Nasoya Japanese Udon Noodles you will have to cook these quickly by boiling.
  • 4 liquid 32 ounce containers chicken broth or veggie broth.
  • 1 1/2 packages of baby carrots get organic if possible. I didn’t chop them, but you could.
  • 1/2 a package of celery chopped
  • Scallions chopped (I actually forgot to add these!)
  • 1/4 Nasoya Tofu for extra protein diced (you could also substitute chicken). I didn’t put a lot in, but as you reheat the soup, add more.
  • 5 or 6 baby bok choys. Put in the amount you think that will be consumed in one sitting.
  • Optional: Baby Corn


  • Boil water in a medium stockpot and cook noodles for 3 minutes. Drain noodles and set aside.
  • In a large stockpot, heat up stock at a low boil. Throw in carrots and celery
  • Add mushrooms and scallions
  • Add diced tofu.
  • Add baby bok choy. Stir soup for a few more minutes and serve.
  • You may want to add salt and seasonings.