Yaki Udon Soup

Yaki Udon Soup is a comforting vegan Japanese dish that marries the chewy texture of udon noodles with a rich, savory broth and vibrant vegetables. This easy-to-make soup is perfect for a cozy dinner or a quick weeknight meal.

Ingredients

• Udon noodles - 200 grams
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Miso paste - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Broccoli - 100 grams, cut into florets
• Green onions - 2, chopped
• Spinach - 100 grams
• Tofu - 100 grams, cubed
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a pot, heat sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.
3. Add the julienned carrot, sliced bell pepper, and broccoli florets to the pot, stirring occasionally for about 5 minutes until slightly softened.
4. Pour in the vegetable broth, soy sauce, and miso paste, stirring until the miso is fully dissolved.
5. Bring the soup to a gentle simmer, then add the cubed tofu and spinach, cooking for another 5 minutes until the spinach is wilted.
6. Add the cooked udon noodles to the soup, stirring gently to combine and heat through for about 2 minutes.
7. Serve the soup in bowls, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

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