Low Sodium Classic Udon Soup

Dive into the heartwarming flavors of this Low Sodium Classic Udon Soup—a healthy twist on the beloved Japanese comfort food. Perfect for weeknight dinners or cozy lunches, this recipe balances rich umami flavor with a lower sodium profile, making it an inviting option for health-conscious eaters. Featuring tender udon noodles, flavorful shiitake mushrooms, vibrant baby spinach, and aromatic ginger and garlic, the soup is simmered in a light but satisfying low-sodium vegetable broth enhanced with mirin and soy sauce. Optional additions like tofu and a sprinkle of red pepper flakes allow for customizable flair. Ready in just 35 minutes, this wholesome, plant-forward soup is as nourishing as it is delicious, offering the perfect blend of simplicity and authenticity in every slurp.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Udon noodles
• 4 cups Low sodium vegetable broth
• 2 cups Water
• 100 grams Shiitake mushrooms
• 2 cups Baby spinach
• 1 Yellow onion
• 1 Carrot
• 2 Garlic cloves
• 1 inch Ginger
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Mirin
• 2 stalks Green onions
• 100 grams Tofu (optional)
• 1 teaspoon Sesame oil
• 0.5 teaspoon Red pepper flakes (optional)

Directions

Step 1

Prepare the vegetables by slicing the shiitake mushrooms, dicing the yellow onion, peeling and slicing the carrot into thin rounds, and mincing the garlic and ginger.

Step 2

In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and onions. Sauté for about 3 minutes until the onions are translucent and fragrant.

Step 3

Add the carrots and shiitake mushrooms to the pot, and cook for an additional 5 minutes, stirring occasionally.

Step 4

Pour in the low sodium vegetable broth and water. Bring the mixture to a gentle boil.

Step 5

Add the low sodium soy sauce and mirin to the broth. Stir to combine the flavors.

Step 6

Add the udon noodles to the pot. Cook according to the package instructions or until they are tender.

Step 7

Lower the heat to a simmer and add the baby spinach, allowing it to wilt in the broth for about 1-2 minutes.

Step 8

If using tofu, cut it into small cubes and add it to the soup. Let it warm through for an additional 2 minutes.

Step 9

Chop the green onions and add them to the soup just before serving. Optionally, sprinkle with red pepper flakes for a subtle heat.

Step 10

Ladle the udon soup into bowls and enjoy immediately, ensuring each serving gets a generous amount of noodles, vegetables, and broth.

Nutrition Facts

Serving size	(2165.2g)

Amount per serving	% Daily Value*
Calories	623.7

Total Fat 20.6g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1828.1mg	0%
Total Carbohydrate 86.9g	0%
Dietary Fiber 10.7g	0%
Total Sugars 23.1g
Protein 27.7g	0%

Vitamin D 18IU	0%
Calcium 567.0mg	0%
Iron 11.0mg	0%
Potassium 1826.2mg	0%

*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.

Source of Calories

Fat: 28.8%

Protein: 17.2%

Carbs: 54.0%