Name: A Trip Down Memory Lane: Japanese-Inspired Family Udon
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 14 oz fresh or frozen udon noodles; 1 tbsp neutral oil (e.g., avocado or canola); 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 large carrot, julienned; 1 small zucchini, halved and sliced; 6 oz shiitake mushrooms, sliced; 4 cups low-sodium vegetable broth; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 4 soft-boiled eggs, peeled (optional); 4 scallions, thinly sliced; 1 sheet nori, cut into thin strips; 1 tbsp toasted sesame seeds; 1/2 cup shelled edamame, cooked; Salt, to taste; Lime wedges, for serving

A Trip Down Memory Lane: Japanese-Inspired Family Udon

CookwithNewsletter

This Japanese-inspired vegetarian udon bowl is a tapestry of memory and comfort—drawing from bustling Tokyo markets and cozy family dinners alike. The silky noodles, savory broth, and medley of fresh vegetables create a dish that’s both soothing and vibrant, perfect for sharing stories at the table. The finishing touches—soft-boiled egg, nori, sesame, and a squeeze of lime—let each diner personalize their bowl, turning dinner into a celebration of togetherness and the journeys that brought you here. Every bite is a step down memory lane, blending comfort with adventure in one beautiful bowl.

Ingredients

Instructions

Bring a large pot of water to a boil. Cook udon noodles according to package directions until just tender. Drain, rinse under cool water, and set aside.
While noodles cook, heat neutral oil in a large saucepan or Dutch oven over medium heat. Add onion and a pinch of salt. Sauté until translucent and beginning to caramelize, 5-6 minutes.
Add garlic and ginger; stir until fragrant, about 1 minute. Add carrot, zucchini, and shiitake mushrooms. Sauté another 4-5 minutes until vegetables soften slightly.
Pour in vegetable broth, soy sauce, mirin, and rice vinegar. Bring to a gentle simmer. Taste and adjust salt if needed. Simmer 6-8 minutes, allowing flavors to meld.
Stir in sesame oil and cooked edamame. Taste and adjust seasoning, adding a splash more vinegar or soy sauce if desired to balance salt, fat, and acid.
Divide cooked udon noodles among four bowls. Ladle hot broth and vegetables over noodles.
Top each bowl with a soft-boiled egg (if using), a sprinkle of scallions, nori strips, and toasted sesame seeds. Serve with lime wedges for squeezing at the table.