Vegan Udon Noodle Soup is a comforting, hearty Japanese dish featuring thick, chewy udon noodles in a rich, flavorful broth. The broth typically has a base of soy sauce and dashi, but for a vegan version, kombu (seaweed) and shiitake mushrooms are used to create the umami-rich, savory depth. This soup can be customized with a variety of vegetables, tofu, and garnishes for added texture and flavor. It’s simple to make, healthy, and perfect for a cozy meal.
Ingredients:
- Udon noodles (fresh or frozen; use gluten-free udon noodles if desired)
- Vegetable broth (or water)
- Kombu (dried seaweed) or seaweed flakes (for umami)
- Dried shiitake mushrooms (for flavor depth, can also use fresh if preferred)
- Soy sauce (or tamari for gluten-free)
- Mirin (sweet rice wine, optional for a touch of sweetness)
- Rice vinegar (for a hint of acidity)
- Tofu (firm or extra firm, cubed and lightly pan-fried)
- Fresh vegetables: bok choy, spinach, mushrooms (shiitake, oyster, or enoki), green onions, carrots, or napa cabbage
- Garlic (minced)
- Ginger (fresh, grated)
- Sesame oil (for sautéing)
- Chili oil or fresh chili (optional, for heat)
- Garnishes: sesame seeds, sliced green onions, nori (seaweed), cilantro, and/or chili flakes
Directions:
- Cook the udon noodles: Prepare the udon noodles according to package instructions (usually boiling in water for 3-5 minutes for fresh noodles). Drain and set aside. If using frozen udon noodles, follow the same steps, ensuring they are fully cooked.
- Prepare the broth: In a large pot, add the vegetable broth (or water) and bring to a simmer over medium heat. Add the kombu and dried shiitake mushrooms to infuse the broth with umami. Let this simmer for about 10-15 minutes. After the kombu and mushrooms have steeped, remove them from the broth (you can slice the shiitake mushrooms and return them to the soup, or discard them if you prefer a cleaner broth).
- Season the broth: Stir in soy sauce, mirin (if using), and a splash of rice vinegar for balance. Taste and adjust seasoning by adding more soy sauce for saltiness or rice vinegar for acidity. If you prefer extra richness, a teaspoon of miso paste can be added for more depth.
- Sauté the vegetables: In a separate pan, heat a small amount of sesame oil over medium heat. Add garlic and ginger and sauté until fragrant (about 1-2 minutes). Add the chopped vegetables (such as bok choy, carrots, or spinach) and sauté for another 3-5 minutes until just tender but still vibrant. Set aside.
- Prepare the tofu: Pan-fry the tofu cubes in a bit of sesame oil over medium heat until golden and crispy on all sides, about 5-7 minutes. Set aside.
- Assemble the soup: Add the sautéed vegetables to the broth. Stir in the cooked noodles and let them heat through for a couple of minutes. If desired, add some chili oil or fresh chili for heat at this stage.
- Serve: Ladle the soup into bowls, ensuring that each bowl gets a portion of noodles, vegetables, and broth. Top with crispy tofu cubes.
- Garnish: Sprinkle with sesame seeds, sliced green onions, cilantro, and nori or seaweed flakes. For added flavor, drizzle a bit of sesame oil or chili oil on top.
Serving Suggestions:
- Side dishes: Serve with pickled vegetables (like pickled ginger or radishes) or a side of edamame for a more complete meal.
- Customizations: This soup can be made heartier by adding more protein options like tempeh or seitan, or by incorporating more vegetables like napa cabbage or sweet corn.
Vegan Udon Noodle Soup is a warm, filling dish with layers of flavor from the kombu and shiitake mushrooms, balanced by the freshness of the vegetables and the chewy texture of the udon noodles. It’s perfect for a light yet satisfying meal on a chilly day or whenever you’re in the mood for a cozy, plant-based comfort food!
