Vegan Udon Noodle Soup Recipe Easy and Delicious Guide

There’s something incredibly comforting about a warm bowl of noodle soup, especially when it’s packed with wholesome, plant-based ingredients. Our Vegan Udon Noodle Soup recipe is a delightful fusion of rich, savory broth and chewy udon noodles, enhanced with fresh vegetables and simple seasonings.

Whether you’re seeking a nourishing lunch or a cozy dinner after a long day, this recipe will satisfy your cravings without compromising on nutrition or flavor.

This soup is not only quick and easy to prepare but also highly customizable, making it perfect for weeknight meals or meal prepping. Plus, it’s a fantastic way to enjoy Asian flavors while keeping your diet vegan and healthy.

Dive into this soothing bowl that will warm your soul and leave you feeling energized!

Why You’ll Love This Recipe

This vegan udon noodle soup is a perfect balance of hearty and light, making it an ideal meal for any season. The broth is made from scratch using simple ingredients like kombu seaweed and shiitake mushrooms, which infuse it with umami richness without any animal products.

The thick udon noodles provide a satisfying chew that pairs beautifully with tender vegetables like bok choy and carrots. It’s gluten-free if you choose gluten-free udon noodles and soy sauce, and completely free of dairy and eggs, perfect for those with dietary restrictions.

Moreover, this recipe is versatile and easy to tweak according to your pantry staples or personal preferences. Whether you want it spicy, loaded with greens, or topped with crispy tofu, this soup is your new go-to recipe for wholesome comfort food.

Ingredients

• 200g fresh or frozen udon noodles
• 1 piece kombu seaweed (about 4×4 inches)
• 5 dried shiitake mushrooms
• 6 cups water
• 3 tbsp soy sauce or tamari (use tamari for gluten-free)
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 1 garlic clove, minced
• 1-inch piece ginger, thinly sliced
• 1 medium carrot, julienned
• 1 cup baby bok choy, chopped
• 1/2 cup sliced green onions
• 1 cup firm tofu, cubed (optional)
• Sesame seeds for garnish
• Fresh cilantro or parsley for garnish

Equipment

• Large pot or Dutch oven
• Strainer or slotted spoon
• Cutting board and sharp knife
• Measuring cups and spoons
• Soup bowls
• Chopsticks or soup spoons for serving

Instructions

1. Prepare the broth: In a large pot, combine the water, kombu seaweed, and dried shiitake mushrooms. Let it soak for 30 minutes to an hour to soften the mushrooms and release flavors.
2. Heat the broth: Place the pot over medium heat and bring to a gentle simmer. Remove the kombu just before the water boils to avoid bitterness. Let the mushrooms simmer for another 15 minutes.
3. Strain the broth: Using a strainer or slotted spoon, remove the mushrooms, slice them thinly, and set aside. Keep the clear broth in the pot.
4. Add aromatics: Stir in the minced garlic, sliced ginger, soy sauce, and mirin. Let the broth simmer gently for 5 more minutes to infuse the flavors.
5. Cook the noodles: In a separate pot, cook the udon noodles according to package instructions (usually 3-5 minutes), then drain and rinse under cold water to stop cooking and prevent sticking.
6. Add vegetables and tofu: Return the broth to medium heat. Add the carrots, bok choy, and tofu cubes if using. Simmer for 3-4 minutes until the vegetables are tender but still crisp.
7. Assemble the soup: Divide the cooked udon noodles into serving bowls. Ladle the hot broth and vegetables over the noodles. Top with sliced shiitake mushrooms, green onions, sesame seeds, and fresh herbs.
8. Finish with sesame oil: Drizzle a few drops of toasted sesame oil over each bowl for a fragrant finish. Serve immediately while hot.

Tips & Variations

For a heartier soup, add other vegetables like snap peas, baby corn, or mushrooms such as enoki or oyster mushrooms. You can also toss in some spinach or kale towards the end of cooking for extra greens.

If you want a spicy kick, add a teaspoon of chili garlic sauce or fresh sliced chili peppers. Feel free to swap tofu for tempeh or seitan for different textures.

For a gluten-free version, make sure to use gluten-free udon noodles or substitute with rice noodles. Also, choose tamari instead of regular soy sauce to keep it gluten-free.

Leftovers keep well in the fridge for up to 3 days, but it’s best to store the broth separately from the noodles to avoid sogginess.

Nutrition Facts

Serving Suggestions

Serve this vegan udon noodle soup piping hot with a side of steamed edamame or a crisp cucumber salad for a refreshing contrast. You can also enjoy it with a small bowl of pickled vegetables or kimchi to add a tangy twist.

Looking for more comforting vegan soups? Check out our Low Calorie Vegetable Soup Recipe for Healthy Eating or explore High Protein Vegan Soup Recipes for Healthy Meals for more hearty plant-based options.

Conclusion

This vegan udon noodle soup is a fantastic way to enjoy a warm, nourishing meal that’s both delicious and easy to prepare. The combination of umami-rich broth, chewy noodles, and fresh vegetables makes it a delightful and satisfying dish for any day of the week.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this recipe offers a simple yet flavorful way to incorporate more wholesome ingredients into your diet. Plus, with its adaptability and quick prep time, it’s sure to become a staple in your kitchen rotation.

Don’t forget to explore other tasty vegan recipes like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Vegetarian Swiss Chard Recipes for Healthy Meals to keep your meals exciting and flavorful all week long.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Udon Noodle Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting and flavorful vegan udon noodle soup packed with fresh vegetables and savory broth. Perfect for a quick and healthy meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g dried udon noodles”, “6 cups vegetable broth”, “1 tablespoon soy sauce”, “1 tablespoon miso paste”, “1 teaspoon grated ginger”, “2 cloves garlic, minced”, “1 cup sliced shiitake mushrooms”, “1 cup baby spinach”, “1 medium carrot, julienned”, “2 green onions, sliced”, “1 tablespoon sesame oil”, “1 tablespoon toasted sesame seeds”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook udon noodles according to package instructions, drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat sesame oil in a pot over medium heat, add garlic and ginger, saut\u00e9 for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add shiitake mushrooms and cook until softened, about 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth, soy sauce, and miso paste, stir to combine.”}, {“@type”: “HowToStep”, “text”: “Bring soup to a simmer and cook for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Add carrots and spinach, cook for another 2 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Divide noodles into bowls, ladle hot broth and vegetables over noodles.”}, {“@type”: “HowToStep”, “text”: “Garnish with green onions and toasted sesame seeds before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “10 g”, “fatContent”: “7 g”, “carbohydrateContent”: “55 g”}}