Vegan Udon Noodle Recipe Easy and Delicious to Make

Udon noodles are a beloved staple in Japanese cuisine, known for their thick, chewy texture and comforting warmth. If you’re looking for a plant-based twist on this classic dish, you’re in the right place!

This vegan udon noodle recipe offers a deliciously satisfying meal that’s easy to prepare and packed with flavor. Whether you’re new to vegan cooking or a seasoned plant-based foodie, this recipe brings together fresh vegetables, savory broth, and hearty udon noodles to create a bowl that feels both nourishing and indulgent.

Perfect for chilly evenings or whenever you crave a taste of Asian comfort food, this dish is naturally vegan, gluten-friendly options aside. Plus, it’s versatile enough to customize with your favorite veggies and toppings.

Ready to dive into the world of vegan udon? Let’s get cooking!

Why You’ll Love This Recipe

This vegan udon noodle recipe is a crowd-pleaser for many reasons:

• Simple and quick: Ready in under 30 minutes, perfect for busy weeknights.
• Wholesome ingredients: Uses fresh vegetables and umami-rich broth to pack flavor without any animal products.
• Customizable: Easily swap in your favorite vegetables or add tofu for extra protein.
• Comforting and filling: Thick udon noodles soaked in a warm, savory broth make for a satisfying meal.
• Vegan and plant-based: Ideal for anyone avoiding animal products, but loved by all.

Ingredients

• 200g dried or fresh udon noodles
• 4 cups vegetable broth (low sodium preferred)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 medium carrot, julienned
• 1 cup shiitake mushrooms, sliced
• 1 cup baby spinach
• 1/2 cup green onions, chopped
• 1/2 cup firm tofu, cubed (optional)
• 1 tablespoon miso paste (check for vegan-friendly brands)
• 1 teaspoon chili flakes or Sriracha (optional for heat)
• Sesame seeds for garnish
• Fresh cilantro or parsley for garnish (optional)

Equipment

• Large pot or saucepan
• Medium bowl
• Strainer or colander
• Cutting board and sharp knife
• Wooden spoon or ladle
• Measuring spoons and cups
• Optional: small whisk or fork for mixing miso paste

Instructions

1. Prepare the noodles: Cook the udon noodles according to package instructions. Fresh udon usually needs 2-3 minutes boiling, while dried noodles take 8-10 minutes. Once cooked, drain and rinse under cold water to stop cooking and set aside.
2. Make the broth base: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
3. Add vegetables: Toss in the sliced shiitake mushrooms and julienned carrot. Sauté for 3-4 minutes, allowing the mushrooms to soften and the carrot to slightly tenderize.
4. Pour in broth and seasonings: Add the vegetable broth, soy sauce, and mirin to the pot. Bring to a gentle simmer over medium heat.
5. Incorporate the miso paste: In a small bowl, ladle a bit of the hot broth and whisk in the miso paste until smooth. Stir this mixture back into the pot, ensuring the broth never boils after adding miso to preserve its probiotics.
6. Add tofu and greens: Gently add the cubed tofu and baby spinach to the broth. Let the spinach wilt and the tofu warm through, about 2-3 minutes.
7. Combine noodles and broth: Add the cooked udon noodles back into the pot. Stir to combine and heat through for another 1-2 minutes.
8. Adjust flavors: Taste the broth and add more soy sauce or chili flakes if desired.
9. Serve: Ladle the noodle soup into bowls. Garnish with chopped green onions, sesame seeds, and fresh cilantro or parsley if using.

Tips & Variations

“For an even richer broth, try adding a piece of kombu (dried kelp) to the vegetable broth while it simmers, then remove before serving.”

• Vegetable swaps: Try bok choy, snap peas, or thinly sliced bell peppers instead of carrots and spinach.
• Protein options: Add tempeh, seitan, or edamame for more plant-based protein.
• Spice it up: Include fresh sliced chili or a drizzle of chili oil for heat.
• Gluten-free: Use gluten-free udon-style noodles or rice noodles instead.
• Make it a cold dish: Chill the broth and noodles for a refreshing summer version.

Nutrition Facts

Serving Suggestions

This vegan udon noodle soup is a complete meal on its own, but you can enhance your dining experience with a few side dishes:

• Serve with a side of Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up the flavorful broth.
• A fresh and crunchy cucumber salad complements the warm soup beautifully.
• Try a side of steamed edamame sprinkled with sea salt for extra protein.
• For dessert, consider the moist and delightful Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to finish your meal on a sweet note.

Conclusion

This vegan udon noodle recipe is a wonderful blend of flavors and textures that brings a taste of Japan right to your kitchen. Its hearty broth, fresh veggies, and satisfying noodles make it perfect for anyone seeking a warm, nourishing meal that’s entirely plant-based.

Plus, the recipe’s flexibility allows you to easily tailor it to your preferences or what you have on hand. Whether you’re a vegan veteran or just exploring plant-based options, this dish is sure to become a favorite in your repertoire.

Don’t forget to explore more delicious plant-based recipes like our Asian Vegan Recipes for Delicious and Healthy Meals or dive into creative vegan sauces with the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking and enjoy your bowl of vegan comfort!

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