Have you heard of Udon noodles before? They are Japanese wheat flour based noodles with a thick texture. Usually used for stir fry and soup recipes. You can either buy them fresh or dried from Asian supermarkets or big grocery stores have them as well. Apart from the noodles, this soup is full of hearty vegetables: Bok Choy, Mangetout (similar to garden peas), baby corn, mushrooms, garlic and ginger. All those flavours combined with soy sauce and sesame oil result in a delicious Asian noodle soup.
This recipe is one of my all time favourites. It leaves out ingredients like miso paste as I never really use that in other dishes. So I focused on the ones, which I use very often.
Vegan Udon Noodle Soup ingredients
This recipe is for four servings. As the soup tastes even better on the second day, it’s worth to cook a bit more and have it for lunch the following day.
- Approx. 150g baby corn
- Approx. 200g mangetout
- Approx. 200g bok choy
- 2-3 big mushrooms (small ones work as well)
- 800g udon noodles (fresh)
- 1l water
- 15g ginger
- 2 garlic cloves
- 1 tbsp sesame oil
- 2 vegetable stock cubes
- 2 tbsp light soy sauce
- Chop all the vegetables, including ginger and garlic.
- Add one tbsp of sesame oil to a big pot over medium heat.
- Add the bok choy, baby corn and mangetout. Stir and fry for 2-3 minutes.
- Add 2 tbsp of light soy sauce, garlic, ginger and mushrooms. Fry for another 2-3 minutes.
- Add 1 liter of water and the vegetable stock cubes. Cook for 5 minutes. Stir frequently.
- Add the udon noodles and cook for another 3 minutes. If you want it to be more liquidy, add some more water. Reduce the heat.
- Taste the broth and add salt or more soy sauce if needed.
- Time to serve!
Delicious soup in only 20 minutes
Making this vegan Udon Noodle Soup maybe takes around 20-30 minutes including chopping. It’s a very easy dish but at the same time the flavours are very special. Have fun cooking!