Pin A comforting fusion soup combining the hearty layers of lasagne with chewy udon noodles and a sweet soy broth, perfect for cozy evenings.
I first made this soup on a rainy evening craving both pasta and noodles. Combining lasagne cheese layers with soft udon in a sweet soy broth surprised my family—it became an instant favorite!
Ingredients
- Broth: 6 cups (1.5 L) low-sodium vegetable broth, 1/4 cup (60 ml) sweet soy sauce (kecap manis or substitute with 3 tbsp soy sauce + 1 tbsp brown sugar), 1 tbsp mirin, 2 tsp sesame oil, 1 clove garlic (finely minced), 1-inch piece ginger (sliced), 1/2 tsp chili flakes (optional)
- Vegetables: 1 medium carrot (julienned), 1 small zucchini (sliced into half-moons), 1 cup (60 g) baby spinach, 1/2 cup (50 g) frozen peas, 2 green onions (thinly sliced)
- Noodles & Lasagne Components: 250 g fresh or frozen udon noodles, 4 lasagne sheets (preferably no-boil), 1 cup (250 g) ricotta cheese, 1/2 cup (50 g) shredded mozzarella cheese, 1/4 cup (25 g) grated Parmesan cheese, 1 tsp dried Italian herbs
- Garnish: Toasted sesame seeds, extra green onions
Instructions
- Start the broth:
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
- Simmer soup base:
- Pour in the vegetable broth, sweet soy sauce, mirin, and chili flakes. Bring to a gentle simmer.
- Add vegetables:
- Add carrot and zucchini. Simmer for 5 minutes until slightly softened.
- Noodles and pasta:
- Gently add udon noodles and lasagne sheets (break lasagne into wide strips if needed). Simmer for 7 9 minutes until noodles and pasta are just tender.
- Prep cheese layer:
- In a small bowl, mix ricotta, mozzarella, Parmesan, and Italian herbs.
- Add cheese mixture:
- Drop spoonfuls of the cheese mixture into the simmering soup, spacing them like lasagne layers. Let cook undisturbed for 3 4 minutes.
- Finish with spinach and peas:
- Stir in spinach and peas; simmer for 2 more minutes until wilted and heated through.
- Serve:
- Ladle soup into bowls. Top with green onions and toasted sesame seeds. Serve hot.
Pin My kids always laugh about eating noodles and "pasta sheets" in the same bite. This soup became a family request on chilly weekends.
Required Tools
Large soup pot, ladle, knife and cutting board, mixing bowl
Allergen Information
Contains wheat (udon, lasagne sheets), milk (ricotta, mozzarella, Parmesan), and soy (soy sauce). For gluten-free, use GF noodles and lasagne sheets, plus tamari instead of soy sauce. For dairy-free, use vegan cheese or omit cheese layer.
Nutritional Information
Calories: 410, Total Fat: 11 g, Carbohydrates: 62 g, Protein: 17 g (per serving)
Pin This fusion soup will wow anyone looking for comforting novelty in a bowl. Serve with crusty bread or a fresh salad to round out your meal.
Recipe Questions
- → Can I use dry udon noodles?
Yes, dry udon noodles work well. Simply cook them according to package directions before adding.
- → Is there a vegan option available?
Swap dairy cheeses for vegan alternatives or silken tofu, and omit Parmesan and mozzarella.
- → Can I add extra vegetables?
Absolutely! Mushrooms, bok choy, or extra greens integrate beautifully and boost nutrition.
- → How do I prevent noodles from overcooking?
Add noodles towards the end and simmer just until tender for optimal texture.
- → What is a good side or drink pairing?
This comforting bowl pairs well with crisp white wine or hot green tea to complement flavors.
- → How can I make it gluten-free?
Use gluten-free noodles and lasagne sheets, and substitute tamari for soy sauce for a gluten-free option.