Vegan Udon Soup
This Vegan Udon Soup is my go-to for a cozy night in, packed with fresh veggies and a flavorful broth that warms my soul. I love how quick and easy it is to whip up, making it perfect for any day of the week.
There’s just something so comforting about a warm bowl of udon soup, don’t you think?
I remember the first time I made this dish; it was a chilly evening, and I wanted something that would wrap me in warmth like a snug blanket.
I love experimenting with different veggies and herbs, and this recipe really allows those flavors to shine.
Plus, it’s a great way to use up whatever you have in your fridge – a win-win!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to switch up the veggies based on what you have on hand. Broccoli, bell peppers, or snap peas are also great in this soup! Miso adds such a lovely umami flavor, and you can find it in most grocery stores these days.
Tips & Notes
- •I love to keep a batch of homemade vegetable broth on hand for recipes like this – it makes a world of difference!
- •For a protein boost, you can add edamame or chickpeas along with the other veggies.
Recipe Variations
- •Sometimes, I’ll add a few handfuls of spinach or kale for extra greens.
- •If I'm feeling fancy, I might garnish with some toasted nori or sesame seeds.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. When you reheat, you might need to add a splash of water or broth to loosen it up.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just keep the noodles separate until you're ready to eat, so they don’t get mushy.
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This Vegan Udon Soup is my go-to for a cozy night in, packed with fresh veggies and a flavorful broth that warms my soul. I love how quick and easy it is to whip up, making it perfect for any day of the week.
Ingredients
Instructions
- 1
Start by cooking the udon noodles according to the package instructions. Drain and set aside.
- 2
In a large pot, heat a splash of water or vegetable broth over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- 3
Pour in the vegetable broth, soy sauce, and miso paste. Stir until the miso is fully dissolved.
- 4
Add the sliced carrots and mushrooms to the pot. Allow them to simmer for about 5 minutes until they start to soften.
- 5
Next, toss in the chopped bok choy and cubed tofu, letting everything simmer for another 5 minutes.
- 6
Now, add the cooked udon noodles and stir gently to combine. Let it all heat through for about 2-3 minutes.
- 7
Taste and adjust seasoning if needed. If you want a bit more depth, add a splash more soy sauce or a pinch of salt.
- 8
Serve hot, garnished with chopped green onions, a drizzle of sesame oil, and a squeeze of fresh lime juice. Don’t forget a sprinkle of chili flakes if you like some heat!
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