Vegan Classic Udon Soup

Dive into the comforting flavors of this Vegan Classic Udon Soup, a wholesome and plant-based twist on the beloved Japanese noodle dish. Featuring a rich, umami-packed broth made from dried kombu, shiitake mushrooms, and a touch of soy sauce and mirin, this recipe delivers authentic taste with minimal effort. Tender udon noodles, golden pan-fried tofu, and vibrant veggies like baby bok choy and julienned carrots come together for a perfectly balanced and nourishing meal. Finished with fresh green onions and a sprinkle of sesame seeds, this soup is as visually appealing as it is delicious. Ready in just 45 minutes, it's the ultimate cozy dinner for vegans and soup lovers alike.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 10 grams dried kombu
• 5 pieces dried shiitake mushrooms
• 8 cups water
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 400 grams udon noodles
• 200 grams firm tofu, cubed
• 2 heads baby bok choy, halved
• 1 medium carrot, julienned
• 3 stalks green onions, chopped
• 1 tablespoon sesame oil
• 1 tablespoon white sesame seeds
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic cloves, minced

Directions

Step 1

In a medium-sized pot, combine the dried kombu, dried shiitake mushrooms, and 8 cups of water. Allow them to soak for at least 30 minutes to infuse flavors.

Step 2

After soaking, bring the pot to a gentle simmer over medium heat. Be careful not to boil. Let it simmer for 15 minutes, then remove the kombu and mushrooms. Slice the mushrooms thinly and set them aside. Save the broth to use in the next step.

Step 3

To the simmering broth, add soy sauce, mirin, minced ginger, and minced garlic. Continue simmering for another 10 minutes to deepen the flavors.

Step 4

Meanwhile, cook the udon noodles according to the package instructions. Drain and rinse them under cold water to stop cooking, then set aside.

Step 5

In a separate pan, heat sesame oil over medium heat. Add the cubed tofu and cook until all sides are golden and slightly crispy, about 5-7 minutes.

Step 6

Add the baby bok choy halves and julienned carrot to the broth. Cook for another 3-5 minutes until the vegetables are tender but still crisp.

Step 7

To serve, divide the cooked udon noodles equally among four bowls. Ladle the hot broth and vegetables over the noodles. Top with pan-fried tofu, sliced shiitake mushrooms, and a generous sprinkle of chopped green onions and sesame seeds.

Step 8

Serve hot, and enjoy your warming Vegan Classic Udon Soup.

Nutrition Facts

Serving size	(3020.3g)

Amount per serving	% Daily Value*
Calories	1220.6

Total Fat 37.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2299.0mg	0%
Total Carbohydrate 171.1g	0%
Dietary Fiber 30.1g	0%
Total Sugars 27.8g
Protein 63.0g	0%

Vitamin D 770IU	0%
Calcium 1965.6mg	0%
Iron 13.0mg	0%
Potassium 3122.1mg	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: 26.7%

Protein: 19.7%

Carbs: 53.6%