Vegan Classic Udon Soup
Warm up your soul with the comforting flavors of Vegan Classic Udon Soup, a plant-based twist on the traditional Japanese dish that’s as wholesome as it is delicious. This recipe pairs the umami-rich broth made from soaked kombu and dried shiitake mushrooms with tender udon noodles, crisp baby bok choy, and vibrant julienned carrots for a nourishing bowl of goodness. Pan-fried cubes of firm tofu lend a hearty protein boost, while minced ginger and garlic add layers of aromatic depth. Finished with green onions, sesame seeds, and a drizzle of sesame oil, this vegan udon soup is perfect for a quick yet satisfying meal, taking just 45 minutes from start to serve. Whether you’re craving something warming or simply looking to explore Japanese cuisine, this dish will leave your taste buds delighted and your body energized.
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Recipe Information
Ingredients
- 10 grams dried kombu
- 5 pieces dried shiitake mushrooms
- 8 cups water
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 400 grams udon noodles
- 200 grams firm tofu, cubed
- 2 heads baby bok choy, halved
- 1 medium carrot, julienned
- 3 stalks green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon white sesame seeds
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic cloves, minced
Instructions
In a medium-sized pot, combine the dried kombu, dried shiitake mushrooms, and 8 cups of water. Allow them to soak for at least 30 minutes to infuse flavors.
After soaking, bring the pot to a gentle simmer over medium heat. Be careful not to boil. Let it simmer for 15 minutes, then remove the kombu and mushrooms. Slice the mushrooms thinly and set them aside. Save the broth to use in the next step.
To the simmering broth, add soy sauce, mirin, minced ginger, and minced garlic. Continue simmering for another 10 minutes to deepen the flavors.
Meanwhile, cook the udon noodles according to the package instructions. Drain and rinse them under cold water to stop cooking, then set aside.
In a separate pan, heat sesame oil over medium heat. Add the cubed tofu and cook until all sides are golden and slightly crispy, about 5-7 minutes.
Add the baby bok choy halves and julienned carrot to the broth. Cook for another 3-5 minutes until the vegetables are tender but still crisp.
To serve, divide the cooked udon noodles equally among four bowls. Ladle the hot broth and vegetables over the noodles. Top with pan-fried tofu, sliced shiitake mushrooms, and a generous sprinkle of chopped green onions and sesame seeds.
Serve hot, and enjoy your warming Vegan Classic Udon Soup.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.4 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 267 mg | 21% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 606 mg | 13% | |
*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.
