Southwestern Udon Noodle Soup

Today I am sharing a simple recipe with a delicious twist using udon noodles from JSL Foods.  By combining Japanese udon noodles with Southwestern spices and beans you make a hearty soup which is sure to satisfy your taste buds. 

I recently saw information on JSL Foods hosting a recipe contest using their udon noodles and I decided it would be a fun challenge to join!  JSL Foods Fortune makes a variety of foods including udon noodles which are quick and easy to use. The noodles (without the packets) are vegan, and they come with three different flavor packets: original, chicken, mushroom (packet is also vegan).  For this recipe I made it dairy, egg and nut free and used the chicken flavor pack of noodles.  

These noodles are so easy and quick to use and you can have yourself a delicious meal without a lot of effort.  For a busy Mom like me that’s a win in my book!  Just add in your favorite protein, veggie and spice choices and you have a simple meal tailored to your likes.

What I love about this recipe is that it’s pretty much unexpected but it is a wonderful soup or your taste buds combining the Japanese udon noodles with the southwestern spices and beans. It makes for a great soup on a chilly day.  

With corn, peppers, beans, cumin, and topped with your favorite Mexican cheese (or in my case vegan Mexican cheese,) and tortilla strips, it doesn’t call for any hard-to-find ingredients.  You could also add in some tomatoes or pair with some salsa on the side!

JSL Foods products are available at Quality Food Centers, Haggens, Safeway, Albertson’s Fred Meyer, and WinCo. For more info about JSL, visit their websiteFacebook, and Twitter.

Grab this delicious recipe below and leave a comment if you make it!

Southwestern Udon Noodle Soup
Serves 1
A quick and easy soup which will be sure to please your taste buds!
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Prep Time
15 min
Prep Time
15 min
  1. 1/2 lb. beef steak
  2. 1 teaspoon ground cumin
  3. 1/8 teaspoon black pepper
  4. 1/4 teaspoon salt
  5. 1 tablespoon cooking oil (canola or your preferred)
  6. 1 (14 oz) can of beef broth (lower sodium or your preferred)
  7. 1/4 cup diced peppers
  8. 1/4 cup of corn
  9. 1/4 cup black beans (rinsed and drained)
  10. 1/8 cup of diced onions
  11. 1 packet of udon noodles
  1. Cut beef into strips and season with cumin, salt and pepper. Set aside.
  2. Heat canola oil and onions into skillet over medium heat.
  3. Add seasoned beef to skillet, cook for approximately 5 minutes, flipping halfway through.
  4. Add broth and bring to a boil.
  5. Add peppers, corn, and beans to skillet. Cook for 2-3 minutes.
  6. Add noodles and simmer for 2-3 minutes.
  7. Remove from heat and serve immediately.
  8. (Optional) top with (vegan) mexican cheese.
  9. (Optional) top with tortilla strips.
Busy Bee Kate
Disclosure: This post is in collaboration with JSL Foods. I participated in their food blogger recipe challenge and received products for free. This was not in exchange for a review and all opinions expressed here are my own.

Tags: contest, JSL foods, noodles, recipe, soup, southwestern soup, Southwestern Udon Noodle Soup, udon, udon noodles
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