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Simple Vegan Udon Soup (gluten free option)

  • Author: Remy
  • Total Time: 50 minutes
  • Yield: 1 serving 1x
  • Diet: Vegan


Make simple vegan udon with shiitake-kombu broth, colorful vegetables and chewy noodles. Gluten-free option, oil-free and plant-based.


  • 2 cups filtered water
  • 1 post-it note sized piece of kombu/kelp (roughly 2″x2″)
  • 34 dried shiitake mushrooms
  • 1 large asian leek stem, halved (use the white part at the bottom of the leek)
  • 1 1/2 tbsp gluten free soy sauce
  • 2 tsp rice wine vinegar
  • pinch sugar (to taste)
  • 1 package frozen udon noodles (or use a gluten free noodle option)


  • sliced carrot
  • sliced lotus root
  • shimeji mushrooms
  • scallions, thinly sliced
  • togarashi


Prepare broth

  1. Soak kombu and shiitake mushrooms in water overnight (for maximum flavour) or at least half an hour. Remove mushrooms and transfer liquids into a pot and add your leek and carrots.
  2. Bring to a boil, lower to a simmer for 5 minutes and remove kelp. Add gluten free soy sauce, rice wine vinegar and sugar and simmer for an additional 2-3 minutes, until sugar dissolves. Set aside.

Prepare toppings

  1. Quickly blanch mushrooms, lotus root and any other additional toppings in boiling water. Alternatively, you can season and sautΓ©!

Cook udon noodles

  1. Prepare noodles according to package directions. If using from refrigerate or frozen, boil water and cook for 2-3 minutes to defrost. Do not overcook as the noodles will break! 😊

To serve

  1. Add broth to a bowl along with cooked noodles. Arrange toppings, garnish with sliced scallions and togarashi if desired.

Reply to @manucita21 The broth is #glutenfree & you can use gf noodles too 😌 #foodontiktok #veganrecipes #vegan #japanese #asmrfood #healthyliving

♬ Bath Time - omniboi
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: main dishes
  • Method: boiling
  • Cuisine: Japanese

Keywords: Simple Vegan Udon Soup