Low Sodium Classic Udon Soup
Warm, nourishing, and effortlessly flavorful, this Low Sodium Classic Udon Soup combines the comforting essence of traditional Japanese udon with a healthier, low-sodium twist. Featuring tender udon noodles swimming in a delicate broth infused with garlic, ginger, and low-sodium soy sauce, this recipe shines with sautéed shiitake mushrooms, vibrant baby spinach, and a hint of mirin for subtle sweetness. Perfect for busy weeknights, it’s ready in just over 30 minutes, making it an ideal choice for anyone craving quick yet wholesome comfort food. Optional tofu cubes and a sprinkle of red pepper flakes elevate the dish with added texture and spice, while green onions provide a fresh, aromatic finish. Serve piping hot for a satisfying meal that is as heart-healthy as it is delicious! Keywords: low sodium udon soup, Japanese noodle soup, healthy udon recipe, quick comfort food, vegan-friendly dinner.
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Recipe Information
Ingredients
- 200 grams Udon noodles
- 4 cups Low sodium vegetable broth
- 2 cups Water
- 100 grams Shiitake mushrooms
- 2 cups Baby spinach
- 1 Yellow onion
- 1 Carrot
- 2 Garlic cloves
- 1 inch Ginger
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Mirin
- 2 stalks Green onions
- 100 grams Tofu (optional)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Prepare the vegetables by slicing the shiitake mushrooms, dicing the yellow onion, peeling and slicing the carrot into thin rounds, and mincing the garlic and ginger.
In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and onions. Sauté for about 3 minutes until the onions are translucent and fragrant.
Add the carrots and shiitake mushrooms to the pot, and cook for an additional 5 minutes, stirring occasionally.
Pour in the low sodium vegetable broth and water. Bring the mixture to a gentle boil.
Add the low sodium soy sauce and mirin to the broth. Stir to combine the flavors.
Add the udon noodles to the pot. Cook according to the package instructions or until they are tender.
Lower the heat to a simmer and add the baby spinach, allowing it to wilt in the broth for about 1-2 minutes.
If using tofu, cut it into small cubes and add it to the soup. Let it warm through for an additional 2 minutes.
Chop the green onions and add them to the soup just before serving. Optionally, sprinkle with red pepper flakes for a subtle heat.
Ladle the udon soup into bowls and enjoy immediately, ensuring each serving gets a generous amount of noodles, vegetables, and broth.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 23.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 567 mg | 44% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1826 mg | 39% | |
*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.
