Slurptastic Vegetarian Udon Soup a Hearty Healthy Bowl
Recipe Introduction
Quick Hook
Fancy a bowl of pure comfort? I know I do! This vegetarian udon soup is my go-to when I'm craving something warm and satisfying.
It's packed with flavour and goodness. Plus, it's super easy to make. Think savoury, a little bit sweet, and totally slurp worthy.
Brief Overview
This dish has roots in Japanese cuisine. It is an easy vegetarian udon soup recipe that's ready in under 40 minutes.
It serves four hungry people and can be a lovely vegetarian ramen alternative .
Main Benefits
This Japanese noodle soup vegetarian version is bursting with veggies. It gives you a good dose of vitamins. It's the perfect comforting vegetarian soup recipes for a cold night.
What makes it special? It's adaptable! You can easily make it a vegan udon soup recipe .
Want to jump right into making this tasty dish? You will need a few key ingredients.
Let's Get Cooking: Ingredients You'll Need
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 inch piece ginger, peeled and grated
- 1 medium onion, thinly sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 ounces mushrooms
- 6 cups vegetable broth
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1 package (approx. 14 ounces) pre-cooked udon noodles
- 4 ounces baby spinach
- 2 green onions, thinly sliced
You can adjust as you see fit. Let's get started with cooking this mushroom udon soup vegetarian recipe!
Ingredients & Equipment for the Best Vegetarian Udon Soup
So, you fancy making some proper tasty vegetarian udon soup ? Cracking choice. This easy vegetarian udon soup is well easy, I reckon, and you probably have most of the gubbins already.
Let's get started! We will also see later some substitutes for udon soup without dashi .
Main Ingredients
- Sesame oil: 2 tablespoons (30 ml)
- Garlic: 2 cloves , minced
- Ginger: 1 inch piece, grated
- Onion: 1 medium , thinly sliced
- Carrots: 2 , peeled and sliced
- Celery: 2 stalks , sliced
- Mushrooms: 8 ounces (225g), sliced. Shiitake adds a great depth!
- Vegetable broth: 6 cups (1.4 L). Good quality broth makes all the difference.
- Soy sauce: 4 tablespoons (60 ml)
- Mirin: 2 tablespoons (30 ml)
- Sugar: 1 teaspoon (5g)
- Udon noodles: 1 package (approx. 14 ounces/400g). Pre-cooked is easiest!
- Baby spinach: 4 ounces (115g)
- Green onions: 2 , thinly sliced
For the mushrooms, try shiitake. These add a rich flavour. Quality vegetable broth is key. It provides the soup's base flavour.
Seasoning Notes
For a truly excellent bowl of Japanese noodle soup vegetarian , we can talk about the spices! Ginger and garlic are essential.
Their flavour really pops when fried! Soy sauce and mirin give umami and depth. Sugar balances the saltiness. This combo delivers that real mmmm factor.
Looking for a vegan udon soup recipe ? Then make sure your broth is 100% vegan!
If you don't have mirin, don't fret. A touch of honey and rice vinegar works. Honestly, it's a pretty good sub.
Equipment Needed
Right, let's talk tools. You don't need fancy kit for this quick udon soup vegetarian recipe.
- Large pot or Dutch oven: Essential for simmering.
- Cutting board: For chopping.
- Knife: Obviously!
- Grater: For the ginger.
A big pot is key. It gives the soup room to simmer properly. No need for a fancy grater. Even a box grater works.
If you don't have a dutch oven, any large pot will do.
Honestly, that's all you need. Now, let's get cooking this mushroom udon soup vegetarian delight. I love this vegetarian udon noodle recipe because it's so adaptable.
It's one of my go-to comforting vegetarian soup recipes for a weeknight vegetarian meal . We can also explore some vegetarian ramen alternative .
So good and easy!
Slurp tastic Vegetarian Udon Soup: A Hearty & Healthy Bowl
This vegetarian udon soup is a flavour packed bowl of goodness. It's inspired by Japanese cuisine. Imagine thick, chewy udon noodles swimming in a savoury broth.
It's loaded with fresh vegetables and a hint of ginger and soy. This easy vegetarian udon soup recipe is quick.
You won't be saying "I'm hungry" after this comforting vegetarian soup recipes .
Honestly, sometimes you just crave a big bowl of noodles. You know? This hits the spot! Forget ordering takeout. This is way better.
Think of this as a vegetarian ramen alternative , but with the springy delight of udon.
Prep Steps
Essential mise en place : Get everything chopped and ready. This saves so much time.
Time saving organization tips : Chop your veggies beforehand. You can even do this the night before. Boom.
Safety reminders : Watch those fingers when chopping! And be careful around hot oil. Obvious, but worth saying.
step-by-step Process
- Sauté Aromatics : Heat 2 tablespoons sesame oil in a large pot over medium heat. Add 2 minced garlic cloves , 1 tablespoon grated ginger, and 1 cup sliced onion. Sauté until softened and fragrant, about 3- 5 minutes . Don't let the garlic burn! That's a right pain.
- Add Vegetables : Add 1 cup sliced carrots, 1 cup sliced celery, and 8 ounces sliced mushrooms. Sauté until slightly softened, about 5- 7 minutes .
- Build the Broth : Pour in 6 cups vegetable broth, 4 tablespoons soy sauce, 2 tablespoons mirin, and 1 teaspoon sugar. Bring to a simmer.
- Cook Udon Noodles : Add 1 package (approx. 14 ounces ) pre-cooked udon noodles to the simmering broth. Cook according to package directions, usually 2- 3 minutes , until heated through.
- Add Spinach : Stir in 4 ounces baby spinach until wilted, about 1 minute .
- Serve : Ladle soup into bowls. Garnish with green onions and any desired toppings. Dig in! Enjoy your Japanese noodle soup vegetarian
Pro Tips
Bloom your Spices: Sautéing the garlic and ginger in oil releases their flavour. This creates a more flavourful base.
Don't Overcook the Udon: Follow package instructions. Overcooked udon becomes mushy.
Adjust the Broth: Taste the broth. Add more soy sauce for saltiness, or mirin for sweetness. A pinch of chili flakes for heat is great too.
It really makes the udon soup without dashi something special. This is one of the best weeknight vegetarian meals out there.
You'll love this mushroom udon soup vegetarian version. And if you need a vegan udon soup recipe , just double check that your broth and mirin are vegan.
You can even use a vegetarian udon noodle recipe as a base and swap ingredients.
Well, there you have it! A simple, delicious bowl of quick udon soup vegetarian . Enjoy your soup!
Recipe Notes for the Best Vegetarian Udon Soup Ever
Alright, so you're about to make this amazing vegetarian udon soup . I'm buzzing for you. Here are some extra bits.
They will help you make it your own . Let's dive in!
Serving Suggestions: Make It Look the Business
Presentation matters, right? Honestly, this easy vegetarian udon soup is so good, it almost doesn't need help. But here's what I do.
I like to swirl the noodles in the bowl. Then I carefully arrange the veggies on top. A sprinkle of sesame seeds makes it look fancy.
For sides, some steamed edamame is perfect. It's salty and adds protein. Seaweed salad is also fab. It is a light and refreshing contrast.
And don't forget a nice cup of green tea!
Storage Tips: Keep It Fresh
This vegetarian udon noodle recipe is best enjoyed fresh. But sometimes, life happens.
Refrigeration: You can keep leftovers in the fridge for up to 3 days. Store it in an airtight container. That stops it drying out.
Freezing: I don't usually freeze this. The noodles can get a bit mushy. But if you must, freeze the broth separately. Add the noodles fresh when reheating.
Reheating: Gently reheat the soup on the hob. Or you can microwave it. Give it a good stir every now and again. Make sure it's piping hot before serving.
Variations: Make It Your Own!
Let's talk about jazzing up this quick udon soup vegetarian !
Dietary Adaptations: Want a vegan udon soup recipe ? Just make sure your broth is vegan. Double check the mirin too. Some have honey.
Seasonal Swaps: Feel free to swap out the veggies. Use what's in season. In autumn, try adding squash or sweet potatoes. Spring is great for asparagus or peas.
Looking for some more? How about a mushroom udon soup vegetarian . Load it up with different kinds.
Nutrition Basics: Goodness in a Bowl
This Japanese noodle soup vegetarian is more than just tasty. It's good for you too! It's packed with vitamins from the veggies. The broth is hydrating.
Each serving has about 350 calories. You also get 12g of protein. It's a comforting vegetarian soup recipe that fills you up.
This is a great option if you're looking for weeknight vegetarian meals .
Honestly, this recipe is like a warm hug on a cold day. It's easy, adaptable, and so yummy. Don't be afraid to experiment and make it your own! Remember: it's a great vegetarian ramen alternative if you are looking for something new.
Dashi is also not required, so it can also be an udon soup without dashi. You got this!
Frequently Asked Questions
Can I make this vegetarian udon soup ahead of time? Will the noodles get soggy?
You can certainly prep some components ahead! Chop all your vegetables and store them in the fridge. However, udon noodles tend to absorb a lot of broth and can get a bit soggy if left sitting in the soup for too long.
If you're planning on making it ahead, cook the noodles separately and add them to the soup just before serving. That way, they'll stay nice and chewy, just like they should be.
What's the best way to store leftover vegetarian udon soup?
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days. As mentioned earlier, the noodles will continue to absorb broth, so expect a slightly thicker consistency when you reheat it.
You might need to add a splash of vegetable broth or water when reheating to loosen it up. Think of it as a "souper" quick lunch!
I can't find mirin! What's a good substitute for this vegetarian udon soup recipe?
No worries, mate! Mirin adds a subtle sweetness and depth of flavour, but it's easily substituted. A great alternative is to use 1 tablespoon of rice vinegar mixed with 1 teaspoon of honey or sugar. This will mimic the sweet and slightly tangy flavour profile of mirin quite nicely.
Honestly, you'd be hard pressed to tell the difference even Prue Leith would approve.
Is this vegetarian udon soup recipe easily adaptable for other dietary needs (e.g., vegan, gluten-free)?
Absolutely! To make it vegan, simply ensure your vegetable broth and any soy sauce you use are vegan friendly. For a gluten-free version, you'll need to use gluten-free udon noodles (check the packaging carefully!) and tamari instead of soy sauce. Tamari is a type of soy sauce that's typically gluten-free.
It's simple as pie to swap these out!
Can I add protein to this vegetarian udon soup to make it more filling?
You bet! Adding a protein source is a cracking way to bulk up this vegetarian udon soup. Cubes of fried or baked tofu work brilliantly. Alternatively, you could add a handful of edamame (shelled or unshelled), some chickpeas, or even a soft boiled egg for an extra bit of richness.
This soup's all about customisation, so go nuts! You could even add some jackfruit for a bit of a meaty texture, if you're feeling a bit cheeky!
Slurptastic Vegetarian Udon Soup A Hearty Health
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 10g |
| Fiber | 5g |