Save It Sweet Soy Udon Lasagne Soup brings together the cozy comfort of traditional lasagne and the irresistible chew of udon noodles, all swirled into a sweet soy broth. This fusion bowl is perfect for chilly evenings when you want something both familiar and a little unexpected.
I first made this on a whim after a trip to the local Asian market and was instantly hooked. My family loves the unique mix of flavors and textures, and it has quickly become a top pick for weeknight soup nights.
Ingredients
- Low sodium vegetable broth: creates a delicate but flavorful base and lets the soy&s sweetness shine. Go for homemade or high quality store bought broths for less saltiness.
- Sweet soy sauce: adds depth and caramel flavor. Kecap manis is ideal but you can blend soy sauce with brown sugar if needed.
- Mirin: provides subtle acidity which balances the broth
- Sesame oil: brings a nutty aromatic layer. Use toasted sesame oil for richer flavor.
- Garlic and ginger: fresh aromatics that build that craveable soup foundation
- Chili flakes: for a touch of warming heat use as much or little as you prefer
- Carrot: offers gentle sweetness choose a firm carrot for brighter flavor
- Zucchini: for a tender bite look for one that feels heavy for its size
- Baby spinach: gives freshness and color
- Frozen peas: a pop of sweetness and texture
- Green onions: that final punch of brightness choose ones with perky greens
- Fresh or frozen udon noodles: the ultimate chewy bite keep frozen udon handy for last minute meals
- Lasagne sheets: use no boil variety for easier cooking classic ones work too if precooked
- Ricotta, mozzarella, Parmesan cheese: layer by layer lasagne flavor opt for whole milk ricotta for creaminess
- Dried Italian herbs: bring that Italian heart to every cheesy spoonful
- Toasted sesame seeds: for a bit of crunch and nutty finish
- Extra green onions: for garnish and freshness
Instructions
- Prep Aromatics:
- In a large pot, pour sesame oil and set over medium heat. Add minced garlic and sliced fresh ginger. Stir constantly for one full minute until the aroma is deep and inviting but the garlic stays pale.
- Build the Broth:
- Add the vegetable broth carefully to avoid splashing hot oil. Stir in the sweet soy sauce, mirin, and a pinch of chili flakes if you want heat. Bring everything to a gentle simmer but keep the liquid from boiling hard to preserve delicate flavors.
- Soften the Vegetables:
- Drop in julienned carrots and halved zucchini slices. Let them simmer uncovered for about five minutes until they are just starting to soften but not mushy.
- Add the Noodles and Pasta:
- Slide in the udon noodles and the lasagne sheets. If your lasagne sheets are too wide break them into large strips before adding. Simmer for seven to nine minutes. Taste a noodle and a lasagne strip to make sure they are al dente.
- Mix the Cheese Layer:
- In a small bowl combine ricotta cheese, shredded mozzarella, grated Parmesan, and a pinch of dried Italian herbs. Mix well to ensure an even blend.
- Form Lasagne Layers in Soup:
- Spoon portions of the cheese mixture onto the simmering soup spacing each dollop apart. These drop in like lasagne layers and slowly float and melt. Let them cook for about three to four minutes undisturbed so they set up a little.
- Finish with Greens:
- Add the baby spinach and frozen peas to the soup. Simmer for two more minutes until the spinach has wilted and the peas are hot and tender.
- Serve and Garnish:
- Ladle the soup into warm bowls. Top each serving with extra sliced green onions and a sprinkle of toasted sesame seeds. Serve right away for peak coziness.
Save It Sweet soy sauce is my personal favorite ingredient here because its molasses like sweetness rounds out every bite. My son always laughs at the ricotta drops floating like dumplings in his bowl and asks for seconds every time.
Storage Tips
Sweet Soy Udon Lasagne Soup is best the day it is made, but leftovers keep in an airtight container for up to two days in the fridge. For reheating, gently warm on the stovetop and add a splash of water if the broth has thickened. I do not recommend freezing the soup as the cheeses and noodles may become mushy after thawing.
Ingredient Substitutions
For a dairy free version opt for your favorite vegan cheese or use soft silken tofu whipped with a little lemon juice to mimic ricotta&s tang. If you do not have fresh udon, wide rice noodles are a good alternative though they give a slightly different bite. Gluten free lasagne sheets and tamari make this recipe adaptable for nearly anyone at the table.
Serving Suggestions
Serve this soup piping hot with a side of pickled vegetables or a crisp green salad to balance the creamy cheesy bites. I often add a squeeze of lemon or a drizzle more sweet soy on top before digging in. For a cozy dinner party, pair with a glass of dry white wine or hot green tea.
Save It Serve this soup hot and enjoy every cozy cheesy bite. Fusion comfort food at its best right in your own kitchen.
Common Questions About Recipes
- → How do you prepare the sweet soy broth?
Sauté garlic and ginger in sesame oil, add vegetable broth, sweet soy sauce, mirin, and chili flakes, then simmer gently.
- → Can the soup be made vegan?
Yes, substitute vegan cheeses or silken tofu for ricotta, omit Parmesan and mozzarella, and enjoy a dairy-free bowl.
- → What vegetables work well in this soup?
Carrot, zucchini, spinach, peas, and green onions are used, but you can also add mushrooms or bok choy for more flavor.
- → How are lasagne sheets incorporated?
Break lasagne sheets into wide strips, cook them with udon noodles until just tender, and layer with cheese mixture.
- → What garnishes add extra flavor?
Top each bowl with toasted sesame seeds and extra green onions for a finishing touch of texture and freshness.
- → How is the soup served?
Ladle hot soup into bowls, making sure to get some cheese and plenty of noodles, then garnish and serve immediately.