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Simple Vegan Udon Soup (gluten free option)

  • Author: Remy
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 serving 1x
  • Category: main dishes
  • Method: boiling
  • Cuisine: Japanese
  • Diet: Vegan

Description

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


Scale

Ingredients

  • 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)

Toppings

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

Instructions

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 sauté!

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.

Keywords: Simple Vegan Udon Soup