Description
A rich and savory vegetarian udon soup featuring thick noodles and a flavorful broth.
Ingredients
Scale
- 200g udon noodles
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1 carrot, julienned
- 2 green onions, sliced
- 1 tablespoon ginger, minced
- 1 clove garlic, minced
- Tofu, cubed (optional)
- Chili flakes (optional, for garnish)
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sauté until fragrant.
- Add shiitake mushrooms and cook until tender.
- Stir in vegetable broth, soy sauce, and miso paste. Bring to a simmer.
- Add bok choy and carrots, cooking for an additional 5 minutes.
- If using, add cubed tofu and heat through.
- Divide the cooked udon noodles into bowls and ladle the soup over the top.
- Garnish with green onions and chili flakes if desired.
Notes
- For a richer flavor, allow the broth to simmer longer.
- You can substitute other vegetables like bell peppers or snap peas.
- Consider adding a soft-boiled egg for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian udon soup, udon recipe, Japanese soup, vegetarian soup