Go Back
+ servings

15 Minute Shrimp Udon Noodle Soup

This soup is full of tender shrimp, noodles, and flavor...and ready in a quick hurry!
Print Recipe
CuisineAmerican, asian
Keyworddairy-free, noodles, peanut, soup
Prep Time15 minutes
Cook Time15 minutes
Servings4 servings


  • 2 tablespoons sesame oil
  • 1 small onion chopped
  • 32 oz beef broth divided
  • ¼ cup soy sauce sliced green onions, peanuts for toppings
  • 2 tsp garlic powder
  • 1 tablespoon ginger powder
  • 2 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 lb raw medium shrimp, peeled & deveined
  • 8 oz Udon noodles
  • 1 cup 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 2 cups of broth, soy sauce, pepper, salt, red pepper flakes, garlic, and ginger powder.
  • Bring to low boil and remove from heat.
  • Add raw shrimp, noodles, cabbage, peanut butter, and remaining broth. (NOTE: if using cooked shrimp add the shrimp after the cabbage has wilted, just to heat it)
  • Return to heat and heat just until hot (do not let boil), the shrimp is cooked, and the cabbage is wilted.
  • Serve with a drizzle of chili oil and fresh cilantro.


  1. Use reduced sodium soy sauce to cut the sodium levels down. 
  2. Taste your soup at the end and if you find it bitter...add a bit of sugar or honey. Broths and peanut butter greatly differ in the sugar + salt 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!


Calories: 793kcal | Carbohydrates: 25g | Protein: 50g | Fat: 59g | Saturated Fat: 11g | Cholesterol: 286mg | Sodium: 2853mg | Potassium: 838mg | Fiber: 7g | Sugar: 11g | Vitamin A: 165IU | Vitamin C: 13mg | Calcium: 222mg | Iron: 5mg