Vegan Kake Udon

Vegan Kake Udon is a comforting Japanese noodle dish featuring thick udon noodles in a savory, umami-rich broth. This delightful meal is packed with vegetables and plant-based protein, making it both nourishing and satisfying.

Ingredients

• Udon noodles - 200 grams
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Shiitake mushrooms - 100 grams, sliced
• Scallions - 2, chopped
• Spinach - 100 grams
• Tofu - 150 grams, cubed
• Nori seaweed - 1 sheet, cut into strips
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the sliced shiitake mushrooms and julienned carrot to the pot, cooking for 3-4 minutes until softened.
4. Pour in the vegetable broth, soy sauce, and mirin, bringing the mixture to a simmer.
5. Add the cubed tofu and spinach to the pot, cooking for an additional 2-3 minutes until the spinach is wilted.
6. Add the cooked udon noodles to the pot, stirring gently to combine and heat through for 2 minutes.
7. Serve the udon in bowls, garnished with chopped scallions, nori strips, and toasted sesame seeds.

Nutrition

• Calories: 420
• Protein: 18 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in fiber from vegetables, promoting digestive health.

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