Udon Noodle Soup

Prep Time
5 minutes
Cook Time
10 minutes


  • 1 pack udon noodles (frozen or fresh)

  • 6 cups low sodium chicken stock

  • 1 tbsp dry seaweed

  • 1 cup spinach

  • 5 fish ball

  • 1 tsp light soy sauce

    optional toppings:

  • hard boil egg

  • green onion


  1. Pour chicken stock into the stainless steel pot, turn your Whatever Pot to High, and bring to boil.

  2. Add in udon noodles and fish balls then cook for 4 minutes or noodles are softened. Remove the noodles from the pot and set aside.

  3. Add seaweed into the pot then cook for another 5 minutes, allowing the seaweed flavor to seep into the broth. Take out the fish balls and seaweed and put them on top of udon noodles.

  4. Keep the soup boiling and add in spinach. Cook for 30 second and turn off the heat.

  5. Pour in the boiled broth and cooked spinach to your noodles then top with a boiled egg and green onion if desired.