Veggie Udon Noodle Soup
I feel like anyone who loves Japanese food, loves udon. Made from wheat flour, salt, and water, these noodles are thick, chewy, and used in a lot of our favorite Japanese dishes- mine being my veggie udon noodle soup.
Udon noodles are magical. Their thick appearance gives off the illusion of being a heavy dish, but they're actually pretty light and easy to digest. They also contain a fair bit of complex carbohydrates and a surprising amount of protein. Udon noodles are packed with vitamins and nutrients like B vitamins, thiamine, and niacin.
Who would have thought a packet of noodles could be this healthy?
You can make tons of different dishes using a single pack of udon noodles- the possibilities are endless! People have udon noodle recipes for hot pots, curries, and even stir-fried dishes. But sometimes the simplest way is the best way.
My favorite Japanese restaurants typically serve udon noodles in a warm broth, surrounded by a variety of vegetables that work together to create a flavorful harmony.
And that's exactly how I like to make mine at home. A comforting, light, veggie udon noodle soup packed with those signature Japanese umami flavors.
I like to keep my vegetable selection pretty simple too- fresh pak choy, celery, and shiitake mushrooms for that flavorful punch plus tons of onion and fresh ginger to make the dish extra soothing! But you can use whatever veggies you have on hand!
Looking for more soup recipes? Try out my Turmeric Ginger Lentil Soup!
Veggie Udon Noodle Soup
Author: Micah Siva
Total time: 60 minutes
3 tablespoons oil, divided
1 small onion, roughly chopped
2 stalks celery, halved
2-3 slices fresh ginger
2 cloves garlic
5-6 shiitake mushrooms, stems removed
6 cups (1.5 litre) water or broth
1 tsp soya sauce
1 tbsp miso paste
1 - 275g packet fresh udon noodles
2 mini pak choy, halved
¼ cup (30g) carrots, thinly sliced
2 fresh baby ear of corn, chopped
¼ cup (30g) snow, sliced
1 spring onion, chopped
In a large pot, heat 1 tablespoon oil. Add onion, celery, ginger, garlic and mushroom stems. Cook until they begin to char.
Add water or broth. Bring to a boil, and let simmer for at least 45 minutes.
Strain, and return broth to the pot, bring to a boil. Add udon noodles.
Let cook for 3-5 minutes. Turn off the heat, and add soya sauce and miso paste.
Heat remaining oil in a pan over medium-high heat.
Cooked halved pak choy, cut side down until charred.
Add sliced shiitake mushrooms to pan, cooking until browned.
Add carrots, baby corn and peas to a bowl. Ladle broth and noodles over vegetables. Top with pak choy and mushroom.
Garnish with spring onions, coriander, and optional sriracha