Low Fat Classic Udon Soup
Warm up with a bowl of comforting **Low Fat Classic Udon Soup**, a lighter take on Japan's beloved noodle dish. This recipe combines the chewy, satisfying texture of udon noodles with an aromatic broth made from low-sodium soy sauce, vegetable stock, and a touch of mirin for authentic sweetness. Infused with bonito flakes and enriched with shiitake mushrooms, garlic, and ginger, this soup bursts with umami flavor while staying heart-healthy. Packed with fresh spinach and garnished with chopped green onions and elegant strips of nori, it’s a nourishing, guilt-free option that’s ready in just 30 minutes. Perfect for busy nights or cozy weekends, this nutrient-rich soup is a delightful way to enjoy Japanese cuisine without compromising on health or taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams udon noodles
- 4 cups water
- 2 cups vegetable broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 5 grams bonito flakes
- 4 shiitake mushrooms
- 2 green onions, chopped
- 1 cup fresh spinach
- 1 nori sheets, cut into strips
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
Instructions
Begin by soaking the shiitake mushrooms in a small bowl of warm water for about 10 minutes to rehydrate them.
In a medium pot, combine water, vegetable broth, soy sauce, mirin, and sugar. Bring the mixture to a boil over medium heat.
Add the bonito flakes to the boiling broth, reduce the heat to low, and let it simmer for about 5 minutes to draw out the flavor. Then, strain the broth into another pot or container and discard the bonito flakes.
Bring the strained broth back to a gentle boil and add grated ginger and minced garlic.
In a separate pot, cook the udon noodles according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to remove excess starch.
Add the soaked and sliced shiitake mushrooms to the simmering broth, followed by the spinach and chopped green onions. Let the vegetables cook for about 3 minutes or until the spinach is wilted.
Add the cooked udon noodles to the broth and let everything heat through for another 2 minutes.
Serve the soup hot, garnishing with nori strips on top for added texture and flavor.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 31.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 337 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2383 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.
