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Utilizing easy ingredients and flavors similar my family’s favorite African Peanut Soup, this Udon Noodle Soup comes together in only 15 minutes, is chock full of protein, and will quickly become a family-favorite!
Y’all, I got about a dozen packages of Fortune UDON noodles that were piled high in my fridge so that I could make some of my favorite noodle recipes…like this Udon noodle soup.
I left them there and went about my merry way until my menu said it was time to make noodle soup for dinner.
Out of a dozen…2. Just 2 remained.
Darn 17 year old son ate them all. To say he loves them doesn’t do justice to the way he devoured those noodles.
But thankfully, he left me 2 packages to make one of my fave comfort foods…Udon Noodle Soup.
This soup uses good ol’ stout beer to keep it creamy, full of rich flavor, and sweet. And…of course, what soup or stew can possibly say it comes from the Midwest if it doesn’t contain a good dose of beer?
I mean…could there be a better partner of ingredients for a cold MN evening? My perfect comfort food combines seafood with carbs with dairy (although, in this case, it is almond milk :)).
I’m using the Udon Noodles from Fortune and skipping the sauce packet for this soup recipe. One package has a good amount for this recipe and takes only a few minutes to cook up to the perfect texture.
Plus, my son devours these things :). Useful to have around.
P.S. I grab mine in the fridge section of the grocery store.
Why Udon Noodles?
If you have not yet found the magic of Udon Noodles let me fill you in…they are crazy fast and easy (like, your college self WISHES they had known about these!) but have the BEST thick and chewy texture.
Do I have to use raw shrimp?
I know it is a pain to peel raw shrimp BUT…it’s totally worth the extra flavor. I promise!! Take the extra few minutes to use the raw shrimp so you can get that beautiful color and texture. You’ll be so glad you did!
BUT if you really don’t want to use raw, go ahead and grab the pre-cooked shrimp. Instead of adding it in with the noodles, throw the shrimp in with the cabbage. They will heat without overcooking and getting gummy.
Can I sub out the cabbage?
Of course not. I usually add a handful of whatever green I have in the fridge. In this case, cabbage. Try adding additional veggies like shaved carrots, sliced peppers, and even bean sprouts. Whatever your family loves!
15 Minute Shrimp Udon Noodle Soup
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 12 oz bottle of stout beer
- 1/4 cup soy sauce sliced green onions, peanuts for toppings
- 1 tsp garlic powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 lb raw medium shrimp, peeled & deveined
- 1 7 oz pkg Fortune UDON Noodles you won't use the seasoning packet so any flavor will work great!
- 3 cups milk or broth I prefer a cashew milk, coconut milk, or veggie broth
- 1 1/2 cup crunchy peanut butter creamy is fine, if you prefer. Use all-natural peanut butter for the best flavor.
- 1 cup sliced cabbage sub mushrooms, thinly sliced carrots, spinach, or other favorite veggies
- Heat oil on medium heat in large pot.
- Add chopped onion.
- Cook on medium heat until onion is translucent. About 5 minutes.
- Add beer, soy sauce, pepper, salt, red pepper flakes, and ginger powder.
- Bring to low boil and remove from heat.
- Add shrimp, Udon noodles, cabbage, peanut butter, and milk.
- Return to heat and heat just until hot (do not let boil), the shrimp is cooked, and the cabbage is wilted.
- Serve immediately.
- Use reduced sodium soy sauce to cut the sodium levels down.
- Taste your soup at the end and if you find it bitter…add a bit of sugar or honey. Stouts and peanut butter greatly differ in the sugar they they contain. Most natural honey does not contain sugar and yet the more inexpensive peanut butters contain a great deal. Be sure to taste and adjust!