It’s 2019!!! It’s also January and you know what that means: healthy New Years resolution time. I actually tried to start the health kick in December this year just after Christmas because oh man. Did I do a doozy on my body over the holidays! ALL the delicious food and beverages. Basically, it’s time for a reset. Introducing shiitake mushroom udon noodle soup.
Ever since we went to Japan for our honeymoon just over a year ago, I’ve been ALL about the noodles. And the broth. And the miso. I could not stop eating it! At almost every restaurant in Tokyo, Hakone, and Kyoto I would order another steaming bowl of noodles with house made broth that takes hours to simmer down and flavor up.
And if I’m being honest? Seattle has yet to deliver on anything that remotely matches the magic of a noodle bowl in Japan. We definitely know whats up when it comes to sushi but the noodle revolution is taking it’s sweet time.
So until I find the perfect bowl, I shall continue to concoct some myself! Now this shiitake mushroom udon noodle soup doesn’t have a broth that’s been simmering away since the wee hours of the morning, but it’s still pretty tasty! It’s super easy too. Just grab your favorite veggie broth and you’re all set! Now about the other ingredients…
Let’s talk veggies: shiitake mushrooms, carrots, onion, and a ton of napa cabbage. Plus some fresh ginger and garlic for extra flavor. Jam packed with nutrients!
Onto the broth: a basic vegetable broth. However, add in some soy sauce, Mirin, and red miso paste. It’s (almost) like being in Tokyo!
I actually had this shiitake mushroom udon noodle soup for three days straight I love it so much. Now if only eating healthy included a couple big ol’ pieces of tempura shrimp on top like they do in Japan.
Well, that’s it. Dan and I will just have to go back! Hopefully this recipe will keep me going until we manage to fly over there again some day soon 😎.Print
Healthy, flavorful, quick and easy japanese vegan udon noodle soup with tofu and tons of veggies!
- 8 ounces udon noodles
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon Mirin
- 1 tablespoon red miso paste
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup whole shiitake mushrooms, stems removed
- 1/2 yellow onion, thinly sliced
- 1 carrot, thinly sliced into 1 inch pieces
- 1 inch fresh ginger root, minced
- 2 teaspoons garlic, minced
- 4 cups napa cabbage, chopped into 1 inch pieces
- 6 ounces firm or extra firm tofu, cut into half inch cubes
- Thinly sliced green onion, sesame seeds, and Togarashi spice to garnish
- Cook udon noodles according to package instructions. Drain and set aside.
- Add sesame and vegetable oils to a large pot over medium heat. Add the onion, carrot, ginger and garlic. Cook until softened, about 5 minutes, stirring frequently.
- Stir in the cabbage and mushrooms. Cook anouther 5 minutes, stirring frequently, until cabbage and mushrooms have softened.
- Add the broth, soy sauce, Mirin, and miso to the pot. Bring to a boil, and reduce to a simmer for 5 minutes, stirring occasionally.
- Add the cubed tofu and let simmer another 2 minutes.
- Place udon noodles into soup bowls. Ladle soup over the noodles and garnish with green onion, sesame seeds, and Togarashi spice as desired. Serve immediately.