Udon Noodle Soup
It’s officially soup season! And this vegetarian udon noodle soup is the perfect easy recipe to help kick it off.
Servings 1 large bowl
Calories 646kcal
Ingredients
- 1 tbsp sesame oil
- 1/4 cup yellow onion diced
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 cup shiitake mushrooms sliced
- 3 cups vegetable stock or 1-2 tbsp vegetable boullion with 3 cups water
- 2 tbsp miso paste
- 200 g udon noodles
- 1 tbsp tamari
- 1 cup spinach
- 150 g silken tofu diced
- 2-3 sprigs green onion thinly sliced
Instructions
- Add 1 tbsp sesame oil to a small soup pot. Warm to medium heat and add the diced onion, minced garlic and ginger. Cook, stirring often, for 3-4 minutes until softened.
- Add the sliced mushrooms and saute for 2-3 minutes.
- Add the vegetable stock (or vegetable boullion and water) and miso paste. Bring to a simmer (turn up the heat if needed) and cook until miso is dissolved, about 4-5 minutes.
- Add udon noodles, tamari and spinach and cook 3-4 minutes until noodles are warmed through.
- Turn off the heat and stir in the tofu. Taste and add more tamari if needed. Pour into a bowl and serve topped with chopped green onions.
Video
Notes
Want to make this for more than one person? Use the handy tool in the recipe card, under 'servings,' you can adjust to 2 servings, 4 servings etc.
Need more broth? Simply add in towards the end and just simmer the soup for 2-3 more minutes to meld the flavours.
If you like single-serving recipes, check out these recipes: Black Garlic Ramen & Single-Girl Pasta Bowl AKA The JLO Pasta
Nutrition
Calories: 646kcal | Carbohydrates: 90.8g | Protein: 24.6g | Fat: 21.9g | Saturated Fat: 2.4g | Polyunsaturated Fat: 8.9g | Monounsaturated Fat: 6.9g | Sodium: 3709.5mg | Fiber: 6.9g | Sugar: 10.2g
