Easy Udon Soup

A good soup is wholesome, warming and filling, and perfect for a last minute winter meal. My Easy Udon Soup is packed with veggies, tofu and other healthy ingredients, and makes a wonderful warming dinner for a cold night in. Use what you have in your fridge and make a big batch for the whole week!

Ingredients for the broth

  • 1 litre of boiling water
  • 1 veggie stock cube
  • 2 tbs miso paste (any type)
  • 2 garlic cloves, minced
  • 1 tbs minced ginger
  • 2.5 tbs soy sauce or tamari
  • 1tbs maple syrup
  • 300g shitake mushrooms

Ingredients for the noodles

  • 1/2 small broccoli, cut into small florets
  • 1 1/2 carrots, sliced
  • 200g firm tofu, cut into squares (flavoured or unflavoured)
  • 400g udon noodles, soaked in hot water
  • 1 sheet nori, sliced into small strips
  • Fried onion, optional

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Instructions for the broth

  • Combine water and stock in a large jug and set aside. 
  • Combine remaining ingredients into a large bowl and add stock, mixing to combine. Leave to soak for at least 1 hour. 
  • Heat a large saucepan over a medium heat and add mixture. 

Instructions for the noodles

  • Place broccoli, carrot and tofu onto a frying pan greased with a small amount of sesame oil. Cook veggies and tofu until just cooked through. 
  • When ready to serve, divide noodles evenly amongst the bowls, top with veggies and tofu, then with heated broth and finally with nori and any extra toppings. 
  • Serve hot, and store leftover veggies and broth separately until ready to use.  

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