Vegetarian Beef Udon

Elevate your weeknight dinners with this savory and satisfying Vegetarian Beef Udon, a plant-based twist on the classic Japanese comfort dish. Featuring chewy udon noodles bathed in a rich, umami-packed broth made with soy sauce, mirin, and vegetable stock, this recipe delivers bold flavors without compromise. Tender plant-based beef strips, shiitake mushrooms, and vibrant spinach add heartiness and texture, while aromatics like garlic, ginger, and sesame oil infuse warmth and depth into every bite. Ready in just 35 minutes, it’s the perfect quick and wholesome meal for noodle lovers. Garnished with fresh green onions, this dish is as vibrant as it is delicious. Whether you're a seasoned vegan or simply looking to explore meatless options, this Vegetarian Beef Udon guarantees to impress!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Udon noodles
• 200 grams Plant-based beef strips
• 4 cups Vegetable broth
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sesame oil
• 3 cloves Garlic
• 1 inch piece Ginger
• 150 grams Shiitake mushrooms
• 1 medium Carrot
• 2 stalks Green onions
• 100 grams Spinach
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by slicing the shiitake mushrooms and carrot thinly. Mince the garlic cloves and ginger, and slice the green onions, separating the white and green parts.

Step 2

In a large pot, heat the sesame oil over medium heat. Add minced garlic, ginger, and the white parts of the green onions. Sauté until fragrant, about 1-2 minutes.

Step 3

Add the sliced mushrooms and carrots to the pot. Cook for 3-4 minutes until the vegetables start to soften.

Step 4

Pour the vegetable broth into the pot, then add the soy sauce, mirin, and black pepper. Bring the mixture to a gentle boil.

Step 5

While the broth is coming to a boil, in a separate bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry.

Step 6

Add the plant-based beef strips to the broth and cook for 2-3 minutes. Then, stir in the cornstarch slurry and let the broth thicken slightly.

Step 7

Cook the udon noodles according to the package instructions in a separate pot, usually boiling them for about 6-8 minutes.

Step 8

Once the noodles are cooked, drain them and add them to the broth. Mix gently to combine everything.

Step 9

Finally, add the spinach and cook for an additional 1-2 minutes until wilted.

Step 10

Serve the vegetarian beef udon hot, garnished with the green parts of the green onions.

Nutrition Facts

Serving size	(2028.5g)

Amount per serving	% Daily Value*
Calories	1487.1

Total Fat 45.6g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 9.0g
Cholesterol 0mg	0%
Sodium 4938.5mg	0%
Total Carbohydrate 186.2g	0%
Dietary Fiber 29.6g	0%
Total Sugars 40.8g
Protein 82.0g	0%

Vitamin D 27IU	0%
Calcium 400.7mg	0%
Iron 15.5mg	0%
Potassium 3939.2mg	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: 27.7%

Protein: 22.1%

Carbs: 50.2%