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 balls
  • 1 tsp light soy sauce
  • Optional toppings:
    • Hard-boiled egg
    • Green onion


  1. Pour the chicken stock into the stainless steel pot of your Whatever Pot. Turn the pot to High and bring the stock to a boil.
  2. Add the udon noodles and fish balls to the boiling stock. Cook for about 4 minutes or until the noodles are softened. Once cooked, remove the noodles and fish balls from the pot and set them aside.
  3. Add the dry seaweed into the pot and let it cook for an additional 5 minutes. This will allow the seaweed’s flavor to infuse into the broth. Once done, remove the fish balls and seaweed from the pot.
  4. Place the cooked udon noodles on a serving bowl or dish. Arrange the fish balls and seaweed on top of the noodles.
  5. Keep the soup in the pot boiling and add the spinach. Let it cook for about 30 seconds until the spinach is wilted, then turn off the heat.
  6. Pour the boiled broth and cooked spinach over the udon noodles, fish balls, and seaweed in the serving bowl.
  7. Drizzle the light soy sauce over the top for added flavor.
  8. If desired, top the udon soup with a halved hard-boiled egg and sliced green onion.
  9. Serve the udon noodle soup hot and enjoy the comforting and delicious flavors of this classic dish.