Zack's Naruto Soup
Named by an eight-year-old who believed we had just created something special.
Beyond the Ingredients
A Father's Memory
One evening, when Zack was around eight or nine years old, I made stir fry for dinner. Unfortunately, it did not turn out very well. Trying to save the meal, I decided to experiment a little. I grabbed some chicken stock, poured the stir fry into a large pot with the stock, and added a few extra vegetables I had on hand along with some teriyaki sauce. To my surprise, it was a huge hit.
The boys loved it so much that they took the leftovers for lunch at summer camp for the next three days, until every last bit was gone. They even got compliments from the other kids about how amazing their lunches smelled.
At the time, Zack was really into Naruto, and the main character's love of ramen made a big impression on him. When I asked the boys if I should make the soup again, Zack enthusiastically said yes. He thought it should be called "Naruto Soup" because it reminded him of Naruto eating ramen. And that is how Naruto Soup was born.
Over the years, I have never been able to recreate that very first pot exactly, but this recipe comes pretty close to the original.
I don't know if I will ever be able to make this again. It is too personal now, too connected to Zack and those memories of him as a little boy. Even writing this, all I can picture is how excited he was about that soup and how proud and happy he looked when he decided to name it "Naruto Soup." What started as a simple attempt to save a failed dinner somehow became one of those small family moments that stayed with us forever. And now, every time I think about it, I think about Zack sitting there smiling, talking about Naruto, completely convinced we had just created something special.
The Takeaway
I hope you and your family enjoy it as much as we did, especially on a cool, fall day.
What You Need
Ingredients
Serves 6–8 servings
How to Make It
Directions
- 1
Bring the chicken stock to a boil in a large pot.
- 2
Add the shredded chicken and reduce to a gentle simmer.
- 3
Add the shiitake mushrooms, broccoli florets, baby corn, diced zucchini, and roasted red peppers. Simmer for 5 minutes.
- 4
Stir in the teriyaki sauce. Season with salt and pepper to taste.
- 5
Add the udon noodles and cook according to package directions, usually 4–6 minutes.
- 6
Stir in the bean sprouts, pea pods, shredded cabbage, and diced tofu in the last 2 minutes of cooking.
- 7
Taste and adjust seasoning. Ladle into deep bowls and serve hot.
From the Kitchen
Small Things That Matter
Don't boil the broth after adding teriyaki sauce — keep it at a gentle simmer to preserve the flavor
Cook the udon noodles separately and add directly to each bowl, then ladle the hot broth over them. This prevents the noodles from absorbing too much liquid
Add the delicate ingredients last — bean sprouts, pea pods, cabbage, and tofu only need 2 minutes and will become mushy if overcooked
This soup is very forgiving — if the flavors seem off, a little more teriyaki sauce or a splash of soy will usually bring it right back
Variations & Additions
Make It Yours
- Add a soft-boiled ramen egg — marinate a peeled soft-boiled egg in soy sauce and mirin for a few hours for an authentic touch
- Swap the chicken for shrimp, thinly sliced pork, or extra tofu for a different protein
- Add corn, sliced bamboo shoots, or enoki mushrooms for extra texture and a more classic ramen feel
- Finish each bowl with a drizzle of chili oil or sesame oil right before serving for added depth
Cook with Someone
Cook Together
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