Vegetable Udon Noodle Soup


  • 1 garlic clove

  • 1/2 carrot

  • 1/2 onion

  • 1/2 cabbage

  • 2 shiitake mushrooms

  • 1/2 ear corn

  • 2 udon noodles

Soup base:

  • 800ml bonito broth

  • 1/2 teapoon of soy sauce

  • 2 teaspoon of mirin

  • 1 teaspoon of cooking wine

  • 1/2 teaspoon of sugar


  1. Slice the carrot, cabbage and onion into shreds. Slice the shiitake mushrooms.

  2. Remove the corn kernels from the cob. Cook the kernels fully.

  3. Mince the garlic. Cook the minced garlic and onion shreds on medium heat until the onions become transparent and soften.

  4. Add the shredded carrots. Then, add the shredded cabbage and sliced shiitake mushrooms. Cook until they soften.

  5. Mix the bonito broth, cooking wine, soy sauce, mirin and sugar together. Stir well. Take a small amount to stir fry with the vegetables.

  6. Pour in the rest of the soup base. Add the udon noodles in. Cook fully. Put the corn kernels on top before serving.