|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 6g||21%|
|Total Sugars 5g|
|Vitamin C 77mg||384%|
|*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.|
A staple of Japanese cuisine, udon noodles have 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, mirin, soy, rice vinegar, and ginger, along with the very important umami flavor brought by mushrooms.
This particular vegan version of this Japanese-inspired soup is made with Chinese broccoli, scallions, fresh cilantro, and peanuts. It's similar to a traditional recipe, so you'll find it warming and filling, but not heavy.
Dried udon noodles can be found in the international section of most supermarkets, but sometimes Asian markets and supermarkets sell 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, 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
1 (1-inch) piece ginger
1 pinch granulated sugar
2 tablespoons rice vinegar
1/4 cup soy sauce
2 tablespoons vegetarian oyster sauce
1/2 teaspoon chili paste
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Chinese Broccoli:
1 tablespoon peanut oil
1/2 tablespoon minced ginger
2 cloves minced garlic
1 tablespoons sesame oil
1 pound Chinese broccoli, coarsely chopped
1 pound udon noodles, cooked according to package directions
2 medium (1/8-inch-long) green onions, thinly sliced
3 tablespoons coarsely chopped cilantro
1/4 cup roasted, salted peanuts
Make the Broth
Gather the broth ingredients.
In a medium saucepan, combine vegetable broth or vegetarian "chicken" broth with 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 broth to simmer for at least 10 minutes. Remove pieces of ginger from broth and discard. Season lightly with salt and pepper.
Make the Chinese Broccoli
Gather the Chinese broccoli ingredients.
In a separate large skillet, heat peanut oil and add minced ginger, garlic, and sesame oil over medium heat. Cook 1 to 2 minutes or until fragrant.
Add Chinese broccoli. Sauté for a few minutes, until broccoli is just tender and a lively green color. Remove from heat and set aside.
Assemble the Noodle Soup
Gather the ingredients for assembly.
Prepare individual bowls by placing a serving of noodles in each, topping with prepared Chinese broccoli, a generous amount of warm broth, some sliced green onions, chopped cilantro, and roasted peanuts.
Is Udon the Same as Ramen?
Although udon and ramen are used both broth-based Japanese dishes loaded with noodles, veggies, and broths with similar ingredients, udon and ramen differ. Udon noodles are thicker, whiter, and typically vegan; ramen noodles are thinner, often made with eggs (so they're more yellow in color), and curlier in shape. Both of them, however, contain wheat flour; only soba is usually gluten-free, made from buckwheat (but read the package to be sure if that's a concern).
How to Store and Freeze Udon Noodle Soup
The best way to store noodles, whether in the refrigerator or in the freezer, is to separate the broth and veggies from the noodles into separate sealed containers; this is often the way you will receive Asian noodle-based soups if you purchase them for takeout. Store in the refrigerator for 3 to 5 days.
If you want to freeze the soup, just freeze the broth and veggies. Noodles like udon don't reheat well after they've been frozen. Just reheat in a saucepan over medium-low heat until it's hot all the way through.
Our quick recipe is vegan and uses vegetable broth as a base, but if you'd like a more classic version, you can replace it with dashi, which has fish ingredients in it.
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. Pat the tofu triangles dry with paper towels, 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 fry the tofu twice, for an extra special texture.