Vegetarian Udon Noodle Soup

4.7

(7)

6 Reviews

This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge.

Lauren Grant

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Prep Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Nut-Free Healthy Aging Vegan Vegetarian High-Protein Egg-Free

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Ingredients

4 ounces udon noodles
1 tablespoon canola oil
1 ½ tablespoons minced fresh garlic
1 tablespoon grated fresh ginger
1 serrano pepper, seeded and minced
1 (32 fluid ounce) container low-sodium vegetable broth
1 tablespoon mirin
1 tablespoon low-sodium soy sauce plus 1 teaspoon, divided
2 cups sliced cremini mushrooms
1 cup diced carrots
2 heads baby bok choy, cut into 1-inch pieces
½ cup warm water
2 teaspoons white miso (see Tip)
1 (14 ounce) package extra-firm tofu, drained and cubed
½ cup thinly sliced scallions (4 medium)
4 teaspoons toasted sesame oil, divided

Directions

Cook noodles according to package directions; drain and set aside.
Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.
Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.

Tips

Tip: Miso is a fermented soybean paste that contributes a deep, rich umami flavor. White miso is a sweet variety made with soy and rice. Look for it in the refrigerated section of well-stocked supermarkets, near the tofu. It will keep in the refrigerator for at least a year.

Originally appeared: Diabetic Living Magazine, Spring 2020

Nutrition Facts (per serving)

325	Calories
15g	Fat
31g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 cups
Calories 325
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 5g	18%
Total Sugars 9g
Protein 17g	34%
Total Fat 15g	19%
Saturated Fat 2g	10%
Sodium 794mg	35%
Potassium 641mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Vegetarian Udon Noodle Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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