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udon noodle soup

Vegan Udon Noodle Soup

When you need some satisfying Japanese style noodle soup, try this recipe. For this classic Japanese-style Udon Noodle Soup, you'll need some Asian ingredients. If you grocery doesn't carry them, check out our links to online sources.
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Prep Time 35 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Japanese
Servings 4 servings
Calories 551 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

Tip: Miso is a fermented soybean paste that contributes a deep, rich umami flavor. White miso is a sweet variety made with soy and rice. Look for it in the refrigerated section of well-stocked supermarkets, near the tofu. It will keep in the refrigerator for at least a year.

Nutrition

Calories: 551kcalCarbohydrates: 101gProtein: 29gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2195mgPotassium: 576mgFiber: 11gSugar: 19gVitamin A: 11934IUVitamin C: 49mgCalcium: 237mgIron: 6mg
Keyword noodle, soup, udon
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