Udon Noodles Soup Recipe Vegetarian: Easy & Delicious Guide

Udon noodle soup is a beloved classic in Japanese cuisine, known for its thick, chewy noodles and comforting broth. This vegetarian version is a delightful twist that packs in layers of umami flavor without any meat or fish.

Perfect for chilly evenings or when you crave a warm, nourishing meal, this recipe combines fresh vegetables, savory dashi-style broth made from kombu and shiitake mushrooms, and hearty udon noodles to create a satisfying bowl of goodness.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, this soup is simple to prepare and wonderfully versatile.

Not only is this udon noodle soup delicious and filling, but it’s also a wholesome way to enjoy a variety of vegetables and plant-based ingredients. Plus, it’s quick enough for a weeknight dinner yet elegant enough to serve guests.

Let me guide you through this easy recipe that will become a favorite in your kitchen!

Why You’ll Love This Recipe

This vegetarian udon noodle soup is a perfect balance of hearty and light. The chewy udon noodles provide a wonderful texture contrast to the silky broth.

Made without any animal products, it’s ideal for vegetarians and vegans alike, using simple, natural ingredients that you might already have in your pantry.

It’s highly customizable – you can add your favorite vegetables or adjust the seasoning to suit your taste. Plus, it’s a nutrient-rich meal that is both comforting and wholesome.

Ingredients

• 300g fresh or frozen udon noodles
• 1 piece kombu (dried kelp), about 10cm square
• 3 dried shiitake mushrooms
• 6 cups water
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 cup baby spinach leaves
• 100g firm tofu, cubed
• 2 green onions, sliced
• Sesame seeds, for garnish (optional)
• Salt and pepper, to taste

Equipment

• Large pot or saucepan
• Small bowl (for soaking shiitake mushrooms)
• Strainer or fine sieve
• Knife and cutting board
• Wooden spoon or ladle
• Soup bowls

Instructions

1. Prepare the broth: In a large pot, combine the kombu and dried shiitake mushrooms with 6 cups of water. Let them soak for about 30 minutes at room temperature, allowing the flavors to infuse.
2. Heat the broth: Place the pot over medium heat and slowly bring to a simmer. Just before boiling, remove the kombu to prevent bitterness. Let the mushrooms continue to simmer for 10 more minutes.
3. Remove the mushrooms: Take out the shiitake mushrooms, slice them thinly, and set aside. Strain the broth through a fine sieve into another pot or bowl to remove any sediment for a clear soup base.
4. Season the broth: Return the strained broth to the pot and add soy sauce, mirin, and sugar. Stir until the sugar dissolves. Taste and adjust seasoning with salt or more soy sauce if needed.
5. Sauté the aromatics: In a small pan, heat vegetable oil over medium heat. Add minced garlic and sliced onions, cooking until soft and fragrant, about 3-4 minutes.
6. Add vegetables and tofu: Add the sautéed garlic and onions to the broth along with julienned carrots, sliced shiitake mushrooms, and cubed tofu. Simmer gently for 5 minutes until the carrots are tender but still vibrant.
7. Cook the noodles: In a separate pot, boil the udon noodles according to package instructions (usually 2-3 minutes for fresh noodles). Drain and rinse under cold water to stop cooking and remove excess starch.
8. Assemble the soup: Divide the cooked udon noodles between serving bowls. Ladle the hot broth, vegetables, and tofu over the noodles.
9. Finish with greens and garnish: Add fresh baby spinach leaves and sliced green onions on top. The heat of the broth will gently wilt the spinach. Sprinkle with sesame seeds if desired.
10. Serve immediately: Enjoy your warm, comforting bowl of vegetarian udon noodle soup!

Tips & Variations

For a deeper umami flavor, add a splash of mushroom soy sauce or a teaspoon of miso paste to the broth just before serving.

Feel free to swap or add vegetables like napa cabbage, bok choy, or enoki mushrooms for variety and extra nutrition.

If you prefer a spicy kick, drizzle in some chili oil or sprinkle red pepper flakes on top.

Use firm tofu for better texture, or try silken tofu if you like it softer.

Tip: Make the broth ahead and store it in the fridge for up to 3 days to save time on busy nights.

Nutrition Facts

Serving Suggestions

This vegetarian udon noodle soup is wonderfully satisfying on its own, but you can also serve it alongside some crispy vegetable tempura or a fresh seaweed salad for a more elaborate meal.

For a light side, try pairing it with steamed edamame sprinkled with sea salt or a simple cucumber sunomono salad.

If you’re interested in exploring more plant-based recipes, you might also enjoy our Vegetarian Swiss Chard Recipes for Healthy Meals or try a sweet finish with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This vegetarian udon noodle soup is a fantastic way to enjoy a wholesome and comforting meal without compromising on flavor. The rich kombu and shiitake broth forms a beautiful base that’s both savory and satisfying, while the fresh vegetables and tofu add texture and nutrition.

Whether you’re looking for a quick weeknight dinner or a heartwarming dish to share with family and friends, this recipe delivers on every level. It’s easy to customize and perfect for anyone new to vegetarian cooking or seasoned plant-based eaters alike.

Don’t forget to explore more delicious vegetarian recipes like our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or the cozy Low Calorie Vegetable Soup Recipe for Healthy Eating to keep your meals exciting and nutritious!

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