7 Samurai Vegan Soup
Embark on a culinary adventure with the '7 Samurai Vegan Soup,' a hearty and flavorful dish that brings the essence of Japanese-inspired comfort to your table. This plant-based udon soup features tender shiitake mushrooms, crispy tofu, and vibrant vegetables like napa cabbage and daikon radish, all simmered in a deeply aromatic kombu-miso broth. Infused with garlic, ginger, and sesame oil, every spoonful is packed with satisfying umami goodness. Finished with a tangle of chewy udon noodles, nori strips, and a sprinkle of sesame seeds, this vegan-friendly soup is as nourishing as it is delicious. Perfect for a cozy weeknight dinner, this recipe is ready in under an hour and brims with authentic flavors that'll delight your taste buds. Keywords: vegan udon soup, kombu miso broth, Japanese-inspired vegan recipe, healthy plant-based soup, easy vegan dinner recipe.
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Recipe Information
Ingredients
- 150 grams shiitake mushrooms
- 200 grams boneless tofu (extra firm)
- 200 grams napa cabbage
- 1 medium-sized, peeled and sliced daikon radish
- 1 medium-sized, julienned carrot
- 3 tablespoons miso paste
- 1 large piece (about 10 cm x 10 cm) kombu (dried kelp)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 thinly sliced scallions
- 1 thumb-sized piece, grated ginger
- 2 cloves, minced garlic
- 6 cups water
- 300 grams udon noodles
- 1 sheet, cut into thin strips nori sheets
- 2 teaspoons sesame seeds
Instructions
Prepare the kombu broth by combining the kombu and water in a pot. Heat over medium-low heat for 10 minutes, but do not let it boil. Remove the kombu and set the broth aside.
In a large soup pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Add the shiitake mushrooms to the pot and sauté for 5 minutes until tender.
Pour in the kombu broth and bring it to a gentle simmer. Stir in the miso paste until completely dissolved.
Add the daikon radish, carrot, and napa cabbage to the pot. Simmer for 10 minutes until the vegetables are tender.
While the soup simmers, prepare the tofu by cubing it into bite-sized pieces. If desired, pan-fry the tofu for an extra golden and crispy texture.
Cook the udon noodles according to the package instructions. Drain and set aside.
Stir the soy sauce into the soup and taste to adjust seasoning, adding more soy sauce or a pinch of salt if needed.
To serve, divide the cooked udon noodles among bowls. Ladle the soup over the noodles, ensuring each bowl gets a good mix of vegetables and broth.
Top each bowl with cubed tofu, scallions, nori strips, and a sprinkle of sesame seeds. Serve immediately and enjoy this comforting, umami-rich soup!
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 18.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1794 mg | 138% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
