Soy-Free Classic Udon Soup
Warm, nourishing, and entirely soy-free, this Classic Udon Soup is the ultimate comfort dish for those seeking a delightful bowl of Japanese-inspired goodness without soy. Featuring tender udon noodles immersed in a rich umami broth crafted from kombu, bonito flakes, and vegetable stock, this recipe delivers layers of authentic flavor without the traditional soy sauce. White miso paste adds a creamy depth, while vibrant slices of carrot, shiitake mushrooms, and wilted spinach elevate the soup with fresh, wholesome textures. A final drizzle of toasted sesame oil and a squeeze of lemon juice bring a delicate balance to the dish, making it irresistibly fragrant and flavorful. Garnished with green onions and nori strips, this udon soup is quick to prepare in just 40 minutes and perfect for a cozy meal any day of the week. Ideal for anyone seeking a soy-free twist on a classic Japanese favorite!
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Recipe Information
Ingredients
- 8 ounces Udon noodles
- 6 cups Vegetable stock
- 1 piece Kombu (dried kelp)
- 1 cup Bonito flakes
- 1 teaspoon Salt
- 2 tablespoons White miso paste
- 1 medium Carrot, sliced
- 4 whole Shiitake mushrooms, sliced
- 2 cups Spinach leaves
- 2 stalks Green onions, sliced
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Lemon juice
- 1 sheet Nori sheets, cut into strips
Instructions
Begin by preparing the udon noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop further cooking, and set aside.
In a large pot, combine the vegetable stock and the piece of kombu. Bring to a gentle simmer over medium heat and let it infuse for about 10 minutes.
Remove the kombu from the stock, add the bonito flakes, and allow them to steep for about 5 minutes. Strain the stock to remove the flakes, returning the clear broth to the pot.
Stir in the salt and white miso paste until fully dissolved.
Add the sliced carrots and shiitake mushrooms to the broth, simmering for about 5 minutes or until the vegetables have softened slightly.
Introduce the spinach leaves to the pot and cook for an additional 2 minutes, just until wilted.
Add the cooked udon noodles to the soup, stirring gently to heat them through. Drizzle the toasted sesame oil and lemon juice for an added depth of flavor.
Serve the udon soup in bowls garnished with sliced green onions and nori strips.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 7159 mg | 311% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 29.8 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3628 mg | 77% | |
*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.
