One Pot Soy Milk Udon

  There is just something magical about a bubbling pot of soy milk hotpot on a chilly night. Creamy, cozy, and packed with flavor, it is like the food version of a warm hug. The soy milk gives the broth a rich, silky texture that makes every sip feel extra comforting, and when you toss in some udon noodles, it turns into the ultimate one pot meal. It is quick to make, fun to share, and guaranteed to hit the spot after a long day!

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Can I use other ingredients?

You can really make soy milk hotpot your own with whatever you love. The beauty of it is that there are no strict rules. Common add ins include napa cabbage, mushrooms, tofu, and thinly sliced meat, but feel free to toss in fish balls, seafood, or even dumplings if that is what you are craving. The broth is so creamy and mild that it pairs well with almost anything you have in the fridge. But if you dont know where to start, use my ingredient list as a starting point and soon you will find out what you enjoy!

Ingredients

  • 1 cup Soy milk

  • 1 1/2 cups Water

  • 1/2 tbsp Dashi powder

  • 1 tbsp Miso paste

  • 1/2 Napa cabbage, chopped

  • 2 stalks Green onion, sliced

  • 1/4 Onion, thinly sliced

  • 1/4 Jumbo carrot, sliced

  • 3 Shiitake mushrooms, sliced

  • 1/2 bag Seafood mushrooms

  • 3 pieces Soft tofu

  • 1 Frozen udon noodle pack

  • 1/3 lb Thinly sliced beef

Step by step instructions

  1. Prep the ingredients
    Cut the napa cabbage into bite sized pieces. Slice the green onion and shiitake mushrooms. Gently slice the tofu, onions and green onions. 

  2. Cook the vegetables
    Add all of your preferred ingredients into a large pot. Add water and cover with a lid. Bring to a boil and then cook for 3 to 4 minutes until the cabbage wilts and the mushrooms are tender.

  3. Make the broth
    Turn the heat to medium low. Add the dashi powder and stir until it dissolves. Using a ladle of the hot broth, gently whisk in the miso paste until it is fully mixed.

  4. Udon and beef
    Gently add the frozen udon and thinly sliced beef to the pot. Push the beef into the broth so it cooks through in the hot liquid. Pour in soy milk and mix with broth. Cover with lid and cook for 2-3 minutes.

  5. Add the udon
    Add the Frozen udon to the pot and stir gently. Cook according to the package instructions or until the udon is heated through and tender, usually 2 to 4 minutes.

  6. Finish and season
    Taste the broth and adjust seasoning if needed. If it needs more depth, add a little more miso paste or a splash of soy sauce.

  7. Serve
    Ladle the hotpot into bowls with plenty of udon, vegetables, beef, and tofu. Garnish with sliced Green onion. Enjoy!

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One Pot Soy Milk Udon​

Easy one pot udon in a creamy rich soy milk broth
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1
Cost 5

Ingredients

  • 1 cup Soymilk
  • 1 1/2 cup Water
  • 1/2 tbsp Dashi powder
  • 1 tbsp Miso paste
  • 1/2 Napa cabbage, chopped
  • 2 stalks Green onion, sliced
  • 1/4 Onion, sliced
  • 1/4 Jumbo carrot, sliced
  • 1/2 bag Seafood mushrooms
  • 3 pieces Soft tofu
  • 1 Frozen udon
  • 1/3 lb Beef, thinly sliced

Instructions

  • Prep the ingredients: Cut the napa cabbage into bite sized pieces. Slice the green onion and shiitake mushrooms. Gently slice the tofu, onions and green onions. 
  • Cook the vegetables: Add all of your preferred ingredients into a large pot. Add water and cover with a lid. Bring to a boil and then cook for 3 to 4 minutes until the cabbage wilts and the mushrooms are tender.
  • Make the broth: Turn the heat to medium low. Add the dashi powder and stir until it dissolves. Using a ladle of the hot broth, gently whisk in the miso paste until it is fully mixed.
  • Udon and beef: Gently add the frozen udon and thinly sliced beef to the pot. Push the beef into the broth so it cooks through in the hot liquid. Pour in soy milk and mix with broth. Cover with lid and cook for 2-3 minutes.
  • Add the udon: Add the Frozen udon to the pot and stir gently. Cook according to the package instructions or until the udon is heated through and tender, usually 2 to 4 minutes.
  • Finish and season: Taste the broth and adjust seasoning if needed. If it needs more depth, add a little more miso paste or a splash of soy sauce.
  • Serve: Ladle the hotpot into bowls with plenty of udon, vegetables, beef, and tofu. Garnish with sliced Green onion. Enjoy!

Also try these out!:

  1. Sticky Honey Soy Chicken (30 minute recipe)
  2. Sticky Enoki Beef Rolls
  3. Lemon Chicken Bowl