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Japanese Udon Noodle Soup (Vegan)
A staple of Japanese cuisine, udon noodles deliver a light but flavorful addition to Japanese Udon Noodle Soup. These noodles made from wheat provide a thick yet silky texture. Use them in this soup recipe, or another of your choice. We recommend soups with thinly sliced vegetables, soy, rice vinegar, and ginger. And of course, don’t forget that very important umami flavor brought by mushrooms.
This Japanese Udon Noodle Soup recipe delivers all the flavor, in a plant-based version. We think it helps the vegetables stand out on their own. But of course, they sing with the vegan noodles.
Need a special side dish? Consider a bowl of simple brown rice, perhaps with some extra vegetables added. While we are partial to this Veggie Rice recipe, (scroll down after the Japanese Udon Noodle Soup recipe) you might enjoy keeping it even simpler. The choice is yours!
Where to get Udon Noodles?
Of course, fresh noodles are always best. And you can make your own (our recipe coming soon!) But when you cannot find them locally, these dried noodles cook up wonderfully flavorful. You might want to keep a few extra on hand for stir fries, noodle bowls, and yes, Japanese Udon Noodle Soup!
And now, the Japanese Udon Noodle Soup Recipe
Vegan Udon Noodle Soup
- 4 ounces udon noodles
- 1 tablespoon sesame oil
- 2 tablespoons garlic minced fresh
- 1 tablespoon ginger grated fresh
- ½ cup red bell pepper thinly sliced
- 1 Quart vegetable broth
- 2 tablespoon rice vinegar
- 1½ tablespoons vegetarian oyster sauce
- 2 tablespoon soy sauce divided
- 3 cups cremini mushrooms sliced
- 2 cup carrots diced
- 2 heads baby bok choy cut into 1-inch pieces (or spinach, if you prefer)
- ½ cup warm water
- 1 tablespoon white miso (see Tip in notes)
- 14 ounces tofu extra-firm, drained and cubed (one package)
- ½ cup scallions 4 medium, thinly sliced
- 1 Tablespoon Wakame crumbled (or Nori, if you prefer)
- Cook noodles according to package directions; drain and set aside.
- Meanwhile, heat sesame oil in a large pot over medium heat.
- Add garlic,aginger and bell pepper; cook until fragrant, about 1 minute.
- Add broth, rice vinegar, oyster sauce, and 1 Tbsp. soy sauce; bring to a simmer.
- Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes.
- Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
- Whisk warm water and miso in a small bowl until smooth; add to the pot.
- Stir in tofu and cook until heated through, about 1 minute.
- Stir scallions into the soup. Divide the noodles and the Wakame among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1/4 of the remaining soy sauce.
As Promised, Our Veggie Rice Recipe
- ½ cup cooked brown rice
- 1 cup frozen mixed vegetables
- ½ cup edamame beans or use tofu cubes
- 1 cup mung bean sprouts
- 2 tbsp vegetable broth
- 1 tbsp soy sauce
- 2 tbsp sesame seeds
- 1 tsp seaweed crumbles Nori, Wakame, or your favorite
- In a wok or on a griddle, heat broth or oil, then add seasonings. Stir to heat.
- Add rice and vegetables. Stir lightly to warm thoroughly.
- When hot, add the bean sprouts.
- Cook, stirring to mix, just until sprouts are hot.
- Add soy sauce. Top with sesame seeds, and serve immediately
Have you tried the Japanese Udon Noodle Soup?
Please let me know how yours was. You may leave a comment in the section below.