Easy Vegan Udon Noodle Soup Recipe with Homemade Broth
This simple Vegan Udon Soup recipe is an easy base recipe to make your own with a flavorful kombu-shiitake and leek stock, crunchy vegetables, and thick, chewy udon noodles. A comforting dish that everyone will love.
Servings: 1 serving
Ingredients
- 2 cups filtered water
- 1 post-it note sized piece of kombu/kelp roughly 2"x2"
- 3-4 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
- 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.
- 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
- Quickly blanch mushrooms, lotus root and any other additional toppings in boiling water. Alternatively, you can season and sauté!
- Cook udon noodles
- 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
- Add broth to a bowl along with cooked noodles. Arrange toppings, garnish with sliced scallions and togarashi if desired.
Video
@veggiekins Reply to @manucita21 The broth is #glutenfree & you can use gf noodles too 😌 #foodontiktok #veganrecipes #vegan #japanese #asmrfood #healthyliving
♬ Bath Time - omniboi
Notes
Vegan Udon Toppings
You can use any fresh vegetables that you like in this soup recipe. I love the color combo of carrots, lotus root, mushrooms, and scallions. You can use any variety of mushrooms. If you choose to saute instead of blanch, feel free to season with salt and black pepper, garlic, and saute in your favorite oil. Other vegan udon toppings that work well include:- Shredded cabbage (napa cabbage or green cabbage)
- Thinly sliced onion
- Daikon radishes
- Snow peas
- Bell Peppers
- Extra-firm tofu for added protein (Stir-fry first to cook, and then add the crispy tofu to your dish.)