Green tea broth with udon noodles is the fifteen-minute bowl I make when I want something hot, clean, and a little different on a weeknight. Loose green tea steeps directly into the broth, chewy udon slide in, and mirin and salt round out the flavor. It's barely more work than making a pot of tea.
Ever thought of sipping your tea and eating it too? Welcome to one of the most elegant and simple dishes in my repertoire: Green Tea Broth with Udon Noodles. In Japan, it’s common to enjoy noodles in their cooking liquid to capture every bit of flavor and nutrition. This recipe takes that concept a step further by using fragrant green tea as the base. The result is a surprisingly savory, delicate, and deeply comforting soup that’s both sophisticated and incredibly fast to make. In just 15 minutes, you can have a beautiful lunch for two or a light first course for four. Let’s get brewing!
Ingredients
• 7 cups / 1.7 L water
• 1/4 cup / 15 g loose-leaf green tea
• 8 oz / 225 g dried udon noodles
• 1 tbsp / 15 ml mirin or 1 tsp (5 ml) sugar, optional
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Put 7 cups (1680 ml) of water in a large pot and bring to a boil. Remove from the heat and let it cool for 2 minutes to avoid scorching the tea. Stir in the green tea leaves, cover, and steep for 5-10 minutes until fragrant and richly colored.
2. Strain the tea broth into a large saucepan, discarding the tea leaves. Bring the broth to a rolling boil.
3. Add a generous pinch of salt and stir in the udon noodles. When the broth returns to a boil, add 2 cups (480 ml) of cold water. This classic technique prevents the noodles from overcooking on the outside while the inside cooks through.
4. When the liquid returns to a gentle boil, reduce the heat to a simmer. Cook, stirring occasionally, for 5-7 minutes or until the noodles are just tender.
5. Taste the broth and season with more salt, a few grinds of black pepper, and the optional mirin or sugar for a touch of sweetness. Serve immediately.
Nutritional Information
• A light and low-fat meal perfect for a healthy lunch.
• Green tea is packed with antioxidants known as catechins.
• Udon noodles are a great source of complex carbohydrates for sustained energy.
• This dish is naturally dairy-free and can be made gluten-free by using GF udon.
Pro Tips
• Pro-Tips & Variations
• Add plant-based protein by stirring in 1/2 cup (480 ml) of cubed firm tofu or 1 cup (240 ml) of cooked edamame during the last few minutes of cooking.
• For a deeper umami flavor, add 1 tablespoon (15 ml / 0.5 fl oz) of grated fresh ginger to the broth as it simmers, and garnish the finished bowls with toasted nori strips.
• Introduce a fresh, crunchy texture by adding a handful of mung bean sprouts, shredded cabbage, or julienned cucumber to the pot just before serving.
• Turn up the heat by adding a pinch of cayenne pepper or a dab of wasabi paste to each bowl.
FAQ
Q: How can I add more protein to this vegetarian udon soup
A: To make this a more protein-rich meal, stir in 1/2 cup (480 ml) of cubed firm tofu or 1 cup (240 ml) of cooked edamame during the final few minutes of cooking. Both are excellent plant-based protein sources that complement the delicate green tea broth.
Q: Is this green tea udon noodle soup gluten-free
A: This recipe can easily be made gluten-free. Simply substitute the standard udon noodles with a gluten-free variety, which are often made from brown rice or other GF grains. Also, ensure your mirin is gluten-free or use sugar instead.
Q: What can I add for a richer umami flavor
A: For a deeper, savory umami taste without any meat products, add 1 tablespoon (15 ml / 0.5 fl oz) of grated fresh ginger to the broth as it simmers. You can also garnish the finished bowls with toasted nori strips or a splash of tamari for an extra flavor boost.
Q: Can I store and reheat leftovers
A: For best results, store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days. The udon noodles will continue to absorb liquid and can become soft if stored in the broth. Reheat the broth on the stovetop and add the noodles just before serving.
More Recipes You’ll Love
- Gobhi Aloo Dum (Deep-Fried Cauliflower and Potatoes in Spiced Tomato Broth)
- Creamy Zucchini and Chickpea Soup
- Classic Potato and Leek Soup (Medieval-Style Potage)
Green Tea Broth with Udon Noodles
Ingredients
Method
- Put 7 cups (1680 ml) of water in a large pot and bring to a boil.
- Remove from the heat and let it cool for 2 minutes to avoid scorching the tea.
- Stir in the green tea leaves, cover, and steep for 5-10 minutes until fragrant and richly colored.
- Strain the tea broth into a large saucepan, discarding the tea leaves.
- Bring the broth to a rolling boil.
- Add a generous pinch of salt and stir in the udon noodles.
- When the broth returns to a boil, add 2 cups (480 ml) of cold water. This classic technique prevents the noodles from overcooking on the outside while the inside cooks through.
- When the liquid returns to a gentle boil, reduce the heat to a simmer.
- Cook, stirring occasionally, for 5-7 minutes or until the noodles are just tender.
- Taste the broth and season with more salt, a few grinds of black pepper, and the optional mirin or sugar for a touch of sweetness.
- Serve immediately.
- Add plant-based protein by stirring in 1/2 cup (480 ml) of cubed firm tofu or 1 cup (240 ml) of cooked edamame during the last few minutes of cooking.
- Turn up the heat by adding a pinch of cayenne pepper or a dab of wasabi paste to each bowl.
