Udon Noodle Soup with Bok Choy and Tofu

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Prep time: 00:20 HR
Cook time: 00:10 HR


Serves: 2

Udon is a type of thick wheat flour noodle of Japanese cuisine. Udon is often served hot as a noodle soup in its simplest form, as kakeudon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions.


  • Samlip Udon Noodles – 1 packet
  • Vegetable or chicken broth - 4 to 5 cups
  • Whole star anise - 2
  • Stick whole cinnamon - 1
  • Tofu – 75 gms
  • Large bok choy leaves, sliced into ribbons - 4 to 5
  • Spring onions, thinly sliced - 2
  • Soy sauce -3 to 4tbs
  • Oil – 2 tbs


Bring the vegetable/chicken broth to a simmer in a medium saucepan with star anise and cinnamon for about 10 minutes. The broth should be about 2 inches deep in the pan.

Saute the tofu pieces in a pan with a bit of oil and add to the simmering broth. Cook for 2 minutes, then add the noodles and bok choy. Stir gently to submerge the noodles and bok choy. Cook for another 2 minutes or until the noodles are soft.

Remove pan from the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately.