|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 6g||21%|
|Total Sugars 5g|
|Vitamin C 37mg||184%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Udon noodles are a staple of Japanese cuisine that has won the hearts, and palates, of food enthusiasts around the world. Thick, silky, and filling, these wheat noodles are commonly found in soups, with or without animal-based proteins, but always surrounded by thinly sliced vegetables and classics like mirin, soy, rice vinegar, ginger, and the very important umami flavor brought by mushrooms. Our quick and easy recipe uses vegetable broth as a base, but if you'd like a more classic version, you can replace it with dashi, which would make the dish non-vegan or vegetarian, as it has fish ingredients in it.
Along with the udon noodles, this vegan Japanese-inspired soup is made with Chinese broccoli, scallions, fresh cilantro, and peanuts. It's quite similar to a traditional recipe and a traditional Japanese meal, so you'll find it warming and filling, but not heavy. Dried udon noodles can be found in the international aisle of most supermarkets, but sometimes Asian markets have the frozen version. What you really want is the fresh version, which you might be able to acquire from a local Japanese restaurant, as they're difficult to find elsewhere; if you can't find dried or frozen either, use soba noodles instead.
Easy to make, our udon soup is a great introduction to classic Japanese flavors and a tempting light lunch or dinner.
Click Play to See This Vegetarian Japanese Udon Noodle Soup Recipe Come Together
For the Broth:
4 cups vegetable broth (or chicken-style vegetarian broth)
2 (1-inch) pieces ginger
1 pinch sugar
2 tablespoons rice vinegar
1/4 cup soy sauce
2 tablespoons vegetarian mushroom sauce
1/2 teaspoon chili paste
Salt (to taste)
Pepper (to taste)
For the Chinese Broccoli:
1 tablespoon peanut oil
1/2 tablespoon ginger (minced)
2 cloves garlic (minced)
2 tablespoons sesame oil
1 pound Chinese broccoli (chopped)
1 pound udon noodles (cooked according to package instructions)
4 medium (1/8-inch-long) green onions (thinly sliced)
1/4 cup cilantro (chopped)
1/2 cup peanuts (roasted and salted)
Make the Broth
Gather the ingredients.
In a medium saucepan, combine the vegetable broth or vegetarian "chicken" broth with the pieces of ginger, sugar, rice vinegar, soy sauce, mushroom sauce, and chili paste. Stir to combine, and bring to a boil. Cover the pot and reduce to a simmer.
Allow the broth to simmer for at least 10 minutes. Remove the chunks of ginger from the broth and discard. Season lightly with salt and pepper.
Make the Chinese Broccoli
In a separate large skillet, heat the peanut oil and add the minced ginger, garlic, and sesame oil. Let it become fragrant for 2 to 3 minutes and add the chopped Chinese broccoli.
Sauté for a few minutes, until the broccoli is just tender and a lively green color. Remove from heat and set aside.
Assemble the Noodle Soup
Prepare individual bowls by placing a serving of noodles in each, topping it with the prepared Chinese broccoli, a generous amount of broth, some sliced green onions, chopped cilantro, and roasted peanuts.
Kitsune noodles are a classic preparation of udon noodles. Topped with fried tofu, the soup is really delicious and filling thanks to the added protein in the tofu. For this version, simply follow the recipe as is but top each bowl of soup with a slice of fried tofu:
- Simply press and remove any excess liquid from a package of extra-firm tofu, slice it into 2 pieces by cutting it diagonally and then slice each triangle in half by its thickness. Paper dry the 4 triangles of tofu, drench in cornstarch, and deep fry in 350 F oil until golden brown on both sides. Sprinkle with sea salt.
- Top the soup with a triangle of tofu. For a more elaborate version of this dish, you can deep-fry the tofu twice, for an extra-special texture.