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Easy Vegetable Udon Noodle Soup Recipe

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A warm and comforting vegetable udon noodle soup with chewy noodles, tender vegetables, and a savory ginger-soy broth. This easy one-pot meal is ready in about 30 minutes.

Ingredients

  • Udon noodles
  • Vegetable broth
  • Mushrooms, sliced
  • Carrot, thinly sliced
  • Bok choy, chopped
  • Green onions, sliced
  • Garlic, minced
  • Fresh ginger, grated
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • Neutral cooking oil
  • Salt and black pepper, as needed
  • Sesame seeds, optional for serving

Instructions

  1. Heat a little neutral cooking oil in a large pot over medium heat. Add the mushrooms and carrots and cook for 3 to 4 minutes, until they begin to soften.
  2. Add the minced garlic and grated ginger and cook for about 30 seconds, stirring until fragrant.
  3. Pour in the vegetable broth and add the soy sauce and rice vinegar. Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes.
  4. Add the bok choy and udon noodles. Cook according to the udon package directions, gently separating the noodles as they warm in the broth.
  5. Once the vegetables are tender and the noodles are heated through, stir in the sesame oil. Taste and adjust with additional soy sauce, salt, or black pepper as needed.
  6. Divide the soup among bowls and garnish with sliced green onions and optional sesame seeds. Serve hot.

Notes

  • Add cubed firm or extra-firm tofu during the final few minutes of cooking for extra protein, or top the soup with separately pan-fried tofu.
  • Other suitable vegetables include broccoli, spinach, snow peas, cabbage, zucchini, bell peppers, corn, and edamame.
  • For a spicy soup, add chili oil, sriracha, sambal, or red pepper flakes to taste.
  • For a richer broth, mix white or yellow miso paste with a little warm broth and stir it into the soup near the end. Avoid vigorously boiling the soup after adding miso.
  • Soba, ramen, or other noodles can replace the udon; adjust the cooking time according to the package directions.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, store the noodles separately from the broth.
  • For freezing, freeze the cooled broth and vegetables without the udon and prepare fresh noodles when serving.

Nutrition

Find it online: https://thefamilycooking.com/easy-vegetable-udon-noodle-soup-recipe/