Veg Udon Recipe Easy and Delicious Homemade Noodles

Udon noodles are a beloved staple in Japanese cuisine, known for their thick, chewy texture and ability to soak up delicious broths. But you don’t have to be a sushi master or ramen enthusiast to enjoy a heartwarming bowl of udon.

This Veg Udon Recipe is a delightful and nourishing way to enjoy a vegetarian twist on this classic dish. Packed with fresh vegetables, savory broth, and those wonderfully satisfying udon noodles, it’s perfect for a comforting weeknight dinner or a cozy weekend meal.

Whether you are a seasoned cook or a kitchen newbie, this recipe is easy to follow and adaptable to your favorite veggies. The best part?

It’s wholesome, flavorful, and comes together in under 30 minutes. Plus, it’s a fantastic way to sneak in a variety of vegetables while enjoying a warm, delicious bowl that’s as satisfying as it is nutritious.

Why You’ll Love This Recipe

This vegetable udon recipe is a perfect balance of hearty and healthy. The chewy udon noodles combined with a savory, umami-rich broth create a comforting and filling meal.

It’s entirely plant-based, making it a wonderful option for vegetarians and vegans alike. Plus, the fresh vegetables add vibrant color, texture, and nutrients, making each bite a delightful experience.

The recipe is also highly customizable. You can swap in your favorite vegetables, adjust the seasoning to taste, or add protein like tofu or edamame for extra sustenance.

It’s quick to prepare, making it ideal for busy weeknights, and the leftovers taste even better the next day!

Ingredients

• 200g fresh or frozen udon noodles
• 4 cups vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon mirin (optional for a touch of sweetness)
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 medium carrot, julienned
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup snap peas, trimmed
• 2 green onions, sliced thinly
• 1 tablespoon miso paste (optional for extra depth)
• Sesame seeds, for garnish
• Fresh cilantro or parsley, chopped for garnish
• Red chili flakes (optional for heat)

Equipment

• Large pot for boiling noodles
• Medium saucepan or wok for broth and vegetables
• Knife and cutting board
• Grater for ginger
• Measuring cups and spoons
• Slotted spoon or tongs
• Soup bowls for serving

Instructions

1. Prepare the noodles: Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, usually 2-3 minutes for fresh noodles or slightly longer for frozen. Once cooked, drain and rinse under cold water to stop cooking and remove excess starch. Set aside.
2. Make the broth base: In a medium saucepan or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant but not browned.
3. Add vegetables: Toss in the sliced shiitake mushrooms, julienned carrot, snap peas, and bok choy. Stir-fry for 3-4 minutes until the vegetables start to soften but remain crisp and vibrant.
4. Add broth and seasonings: Pour in the vegetable broth, soy sauce, and mirin (if using). Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes to allow flavors to meld.
5. Incorporate miso paste: If using miso paste, take a small ladle of hot broth and mix it with the miso paste in a separate bowl until smooth. Stir this mixture back into the pot to enrich the broth without clumping.
6. Combine noodles and broth: Add the cooked udon noodles to the broth and vegetables. Warm through for 2-3 minutes, making sure noodles are heated and coated with the flavorful broth.
7. Serve: Ladle the udon soup into bowls. Garnish with sliced green onions, sesame seeds, fresh cilantro or parsley, and a pinch of red chili flakes if you like some heat.

Tips & Variations

For a gluten-free version, use gluten-free udon noodles or substitute with rice noodles.

Feel free to add tofu cubes or edamame for an added protein boost.

To deepen the umami flavor, stir in a small amount of dried seaweed (wakame) or add a splash of mushroom soy sauce.

Leftover udon soup can be refrigerated for up to 2 days. Reheat gently to avoid overcooking the noodles.

Nutrition Facts

Serving Suggestions

This veg udon soup pairs wonderfully with a light, crisp side salad or steamed edamame for a complete Asian-inspired meal. You can also serve it alongside some Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish or try a savory side like Lipton Vegetable Dip Recipe: Easy Party Favorite with fresh veggies.

For those who want to experiment further with plant-based dishes, exploring Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes is a great way to diversify your cooking repertoire.

Conclusion

Vegetable udon is an incredibly comforting dish that showcases the beauty of simple, fresh ingredients coming together to create something truly special. This recipe is not only easy to prepare but also packed with flavors and nutrients that will satisfy both your taste buds and your body.

Whether you’re looking for a quick weeknight meal or a cozy dish to enjoy on a chilly day, this veg udon recipe is a wonderful choice.

By incorporating your favorite vegetables and adjusting the seasonings, you can make this recipe your own and enjoy countless variations. Don’t hesitate to explore other delicious vegetarian recipes on our site to continue your plant-based cooking journey.

Happy cooking and enjoy your bowl of wholesome veg udon!

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