Soy Milk Udon Recipe (Creamy One Pot Japanese Hot Pot)
This soy milk udon recipe is a creamy, comforting Japanese-style hot pot made with a silky soy milk broth, tender udon noodles, and fresh vegetables. It’s an easy one pot meal that comes together quickly and is perfect for cozy weeknight dinners.
The rich, slightly savory broth pairs beautifully with tofu, mushrooms, and thinly sliced beef, creating a balanced and satisfying dish. If you’re looking for a warm, comforting noodle soup that’s simple to make and packed with flavor, this soy milk udon is guaranteed to hit the spot!
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What Is Soy Milk Udon?
Soy milk udon is a comforting Japanese-style hot pot dish inspired by tonyu nabe (soy milk hotpot), where soy milk is used to create a rich, creamy broth.
Unlike traditional clear udon soups, this version has a slightly thicker, silky texture with a creamy, savory flavor.
The soy milk blends with ingredients like miso and dashi to create a balanced broth that pairs perfectly with udon noodles, vegetables, tofu, and thinly sliced meat. It’s a simple yet satisfying dish that’s especially popular during colder months!
Why You’ll Love This Soy Milk Udon
One pot meal:
- Everything cooks in a single pot for easy cleanup
Creamy but light:
- Rich texture without feeling too heavy. Creamy texture without using heavy cream.
Quick to make:
- Ready in about 30 minutes!
Customizable:
- Works with vegetables, tofu, seafood, or meat. Or use anything that you have in your fridge for a fridge cleanup day
Perfect for meal prep:
- Reheats well and stays flavorful throughout the week.
Variations of Soy Milk Udon
Vegetarian soy milk udon:
- Skip the beef and meats. Make this vegetarian by adding tofu, mushrooms, and leafy greens
Seafood version:
- Add shrimp, fish balls, or clams
Spicy soy milk udon:
- Add chili oil or gochujang for heat! The spicy kick works very well with the creamy soup base.
If you love cozy Japanese meals, check out:
Tips for the Best Soy Milk Udon
- Do not boil the soy milk (it can separate)! Simmer on low heat gently
- Add miso on low heat to preserve flavor
- Use frozen udon for the best texture. Individually packaged udon that are stored at room temperature tend to have inferior texture and more mushy. Frozen udon has the best texture.
- Adjust broth richness with more or less soy milk
How to Store and Reheat Soy Milk Udon
Storage:
- Let the soy milk udon cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2–3 days.
- For best results, store the noodles separately from the broth if possible, as udon can absorb liquid and become too soft over time.
Reheating:
Reheat gently to keep the broth smooth and creamy:
- Stovetop (best method):
Add the udon and broth to a pot over low to medium heat. Warm slowly, stirring occasionally. Avoid boiling, as high heat can cause the soy milk to separate. - Microwave:
Heat in 30–60 second intervals, stirring in between. Cover loosely to prevent splatter and ensure even heating.
Frequently Asked Questions
What does soy milk udon taste like?
It has a creamy, slightly savory flavor with a mild sweetness from the soy milk. The miso and dashi add depth and umami.
Can I use regular milk instead of soy milk?
Soy milk is recommended because it pairs best with Japanese flavors, but you can use regular milk for a similar creamy texture.
Is soy milk udon healthy?
Yes, it can be a balanced meal with protein, vegetables, and carbohydrates. Using soy milk also adds plant-based nutrients.
Ingredients
Soy Milk Udon
- 1 cup soy milk
- 1 ½ cups water
- ½ tbsp dashi powder
- 1 tbsp miso paste
- 1 frozen udon noodle pack
Toppings
- ½ napa cabbage, chopped
- 2 stalks green onion, sliced
- ¼ onion, thinly sliced
- ¼ jumbo carrot, sliced
- 3 shiitake mushrooms, sliced
- ½ bag seafood mushrooms
- 3 pieces soft tofu
- ⅓ 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. Adding Udon and Protein
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. 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.
6. Serve
Ladle the hotpot into bowls with plenty of udon, vegetables, beef, and tofu. Garnish with sliced Green onion. Enjoy!
One Pot Soy Milk Udon
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.
- 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!
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