Vegan Udon Noodle Soup

Vegan Udon Noodle Soup is a comforting and hearty dish featuring chewy udon noodles in a savory broth, packed with colorful vegetables. This delicious vegan meal is perfect for a cozy dinner and is both satisfying and nutritious.

Ingredients

• Udon noodles - 200 grams
• Vegetable broth - 750 ml
• Soy sauce - 2 tablespoons
• Miso paste - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, sliced
• Shiitake mushrooms - 100 grams, sliced
• Baby bok choy - 2 heads, halved
• Green onions - 2, chopped
• Tofu - 150 grams, cubed
• Nori seaweed - 1 sheet, cut into strips
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
2. Add the sliced carrots and shiitake mushrooms to the pot, and cook for about 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth, soy sauce, and miso paste. Stir well to combine and bring the mixture to a gentle simmer.
4. Add the cubed tofu and bok choy to the pot. Simmer for an additional 5-7 minutes until the bok choy is tender and the tofu is heated through.
5. Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
6. To serve, divide the cooked udon noodles between two bowls and ladle the hot vegetable broth and toppings over the noodles.
7. Garnish with chopped green onions and strips of nori seaweed. Sprinkle with sesame seeds before enjoying.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.75 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in antioxidants and vitamins from a variety of vegetables.

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