Slow cooker beef udon soup is a cozy, easy-to-make meal. Thinly sliced beef simmers in a flavorful homemade broth that pairs perfectly with udon noodles. Add your favorite vegetables to this takeout-inspired soup for a simple weeknight dinner. Instructions for making this dish in an Instant Pot are included as well.
Table of Contents
Ingredients For Slow Cooker Beef Udon Soup
- Beef – thinly sliced or shaved (sirloin, flank, or shaved beef)
- Udon Noodles – fresh, frozen, or dried
- Beef Broth – low-sodium preferred
- Soy Sauce – low-sodium
- Water
- Bok Choy or Spinach
- Carrots – shredded or diced
- Onion – diced
- Garlic – minced
- Sesame Oil – a splash for flavor
- Seasonings – ground ginger, salt, pepper
How To Make Beef Udon Soup In The Crock-Pot
Slow Cooker
- Add all ingredients except the udon noodles and bok choy/spinach to the slow cooker. Stir to combine.
- Cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the beef is tender and the flavors meld.
- Stir in the udon noodles and bok choy or spinach. Cook an additional 10–15 minutes, until the noodles are warmed through and tender.
Instant Pot
- Add all ingredients except the udon noodles and bok choy/spinach to the Instant Pot. Stir to combine.
- Close the lid and seal the valve. Cook on high pressure for 25 minutes.
- When the cooking time finishes, perform a quick release of the pressure.
- Switch to the sauté setting. Stir in the udon noodles and bok choy/spinach and cook another 8–10 minutes, until the noodles are soft.
Why You Will Love This Recipe
- Easy slow cooker meal – Minimal prep with hands-off cooking.
- Better than takeout – You control the ingredients and seasoning.
- Hearty & filling – Beef, noodles, and vegetables in one bowl.
- Customizable – Swap in your favorite vegetables like mushrooms or snap peas.
- Great for meal prep – Broth and beef reheat well for lunches or dinners later in the week.
FAQs & Tips
What is udon soup?
Udon soup is a Japanese-style noodle dish made with thick wheat noodles called udon, served in a savory broth and often paired with protein such as beef, chicken, or shrimp.
What type of beef should you use?
Use thinly sliced beef for the best texture. Shaved beef works particularly well, but thin-cut sirloin or flank steak are good alternatives.
Can you add different vegetables?
Yes — mushrooms, snap peas, bell peppers, or additional leafy greens are all great additions. Add firmer vegetables earlier in cooking and delicate greens near the end.
Can you use frozen udon noodles?
Frozen udon noodles work fine. Add them at the end of cooking and heat through until tender.
Can you use a different type of noodle?
You can substitute other noodles if desired. Ramen or thicker egg noodles can be used in place of udon, though cooking times may vary slightly.
How do you store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the soup.
What size slow cooker did you use?
A 6-quart slow cooker or a standard Instant Pot works well for this recipe.
Beef Soups
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Beef Noodle Soup
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Steak & Potato Soup
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Beef Kebab Soup
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Tex-Mex Beef Soup
-
Corned Beef & Cabbage Soup
-
Pot Roast Soup
Slow Cooker Beef Udon Soup
Slow cooker beef udon soup is a comforting, flavorful soup that’s simple to prepare. Thinly sliced beef cooks in a savory broth and is finished with udon noodles and greens for a satisfying bowl any night of the week.
- Prep Time: 5 mins
- Cook Time: 2–3 hours (high) or 4–6 hours (low)
- Total Time: About 3 hours
- Yield: 4 to 6 servings
- Category: Dinner, Lunch
- Method: Slow Cooking or Pressure Cooking
- Cuisine: American, Japanese-inspired
- Diet: Dairy-Free
Ingredients
- 1 1/2 pounds beef, thinly sliced
- 4 ounces udon noodles, uncooked (adjust to preference)
- 1 cup chopped bok choy or spinach
- 1/2 cup carrots, shredded or diced
- 1/3 cup diced onion
- 3 garlic cloves, minced
- 4 cups low-sodium beef broth
- 2 cups water
- 1/4 cup low-sodium soy sauce
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper
- 2 green onions, sliced for garnish
Instructions
Slow Cooker
- Add all ingredients except the udon noodles and bok choy/spinach to the slow cooker and stir.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours.
- Add the udon and greens and cook 10–15 minutes more until the noodles are tender.
Instant Pot
- Add all ingredients except the udon noodles and bok choy/spinach to the Instant Pot and stir.
- Seal the lid and cook on high pressure for 25 minutes, then quick release.
- Switch to sauté, stir in the udon and greens, and cook 8–10 minutes until the noodles are soft.
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