Vegetarian Beef Udon
Indulge in a hearty and satisfying bowl of Vegetarian Beef Udon, a plant-based twist on the classic Japanese noodle soup that’s bursting with bold flavors and vibrant textures. This recipe combines thick, chewy udon noodles with savory plant-based beef strips, nestled in a fragrant broth infused with garlic, ginger, soy sauce, and mirin. Packed with tender shiitake mushrooms, sweet carrots, and wilted spinach, this dish is a wholesome and comforting meal that’s perfect for any occasion. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights. Serve it steaming hot and garnished with fresh green onions for a beautiful and delicious finish. Perfect for vegetarians and those looking to explore Japanese-inspired comfort food, this Vegetarian Beef Udon will quickly become a favorite in your rotation!
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Recipe Information
Ingredients
- 400 grams Udon noodles
- 200 grams Plant-based beef strips
- 4 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 150 grams Shiitake mushrooms
- 1 medium Carrot
- 2 stalks Green onions
- 100 grams Spinach
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Black pepper
Instructions
Begin by slicing the shiitake mushrooms and carrot thinly. Mince the garlic cloves and ginger, and slice the green onions, separating the white and green parts.
In a large pot, heat the sesame oil over medium heat. Add minced garlic, ginger, and the white parts of the green onions. Sauté until fragrant, about 1-2 minutes.
Add the sliced mushrooms and carrots to the pot. Cook for 3-4 minutes until the vegetables start to soften.
Pour the vegetable broth into the pot, then add the soy sauce, mirin, and black pepper. Bring the mixture to a gentle boil.
While the broth is coming to a boil, in a separate bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry.
Add the plant-based beef strips to the broth and cook for 2-3 minutes. Then, stir in the cornstarch slurry and let the broth thicken slightly.
Cook the udon noodles according to the package instructions in a separate pot, usually boiling them for about 6-8 minutes.
Once the noodles are cooked, drain them and add them to the broth. Mix gently to combine everything.
Finally, add the spinach and cook for an additional 1-2 minutes until wilted.
Serve the vegetarian beef udon hot, garnished with the green parts of the green onions.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 40.8 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3939 mg | 84% | |
*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.
