Description
Healthy, flavorful, quick and easy japanese vegan udon noodle soup with tofu and tons of veggies!
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes