Vegan Udon Noodle Soup
Tamari, miso paste, mushrooms, asparagus, and bok choy all come together to create a savory and flavorful broth. The udon noodles add an enjoyable texture to the soup. Get ready to enjoy this delightful concoction!
Ingredients
Instructions
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Heat 2 teaspoons of sesame oil in a skillet over a medium heat. Add the asparagus and cook for 2-3 minutes. Next add 1 tablespoon of tamari, stir through then remove from the skillet into a bowl and set aside.
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Now add the remaining sesame oil to the skillet and cook the mushrooms for 2-3 minutes. Add 1 tablespoon of tamari to the skillet, stir through then remove from the skillet and set aside.
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Add the remaining tamari, miso paste, garlic, ginger and vegetable broth to a medium sized pot. Bring to a simmer over a medium heat, stirring until the miso paste has dissolved.
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Add the udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked through. Now add the earlier prepared asparagus and mushrooms into the pot. Taste the broth for seasoning, add more tamari if desired. Transfer to a bowl, garnish with green onions, and serve immediately.
Servings 2
- Amount Per Serving
- Calories 373kcal
- % Daily Value *
- Total Fat 11g17%
- Trans Fat 0.01g
- Total Carbohydrate 56g19%
- Dietary Fiber 7g29%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tamari: tamari and soy sauce has similar flavor profile, the difference is soy sauce is thinner in it's density and way too salty as compared to tamari. So in case you choose to use soy sauce adjust quantity according to taste.
Miso paste: This is a paste made of fermented beans, it lends the soup with a umami flavor profile. It is must for a udon soup so get a jar for yourself.