This flavorful vegetable udon noodle soup couldn’t be simpler to make, because of recent retailer purchased udon noodles and a savory miso based mostly broth.
Probably the most in style recipes on this weblog is my Pork Stomach Udon Noodle Soup. Within the years since I’ve revealed it , nevertheless, I’ve transitioned to a largely plant-based way of life and now not devour pork. I’ve left the recipe up for these of you that do, and nonetheless make a model of it myself typically, simply leaving out the pork. So I figured it was excessive time I create a correct meatless udon noodle soup recipe to have up right here, too.
Reading: how to make vegetable udon soup
Why you’ll love this vegetable udon noodle soup
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Have you ever ever had udon noodles? They’re a Japanese wheat flour noodle sometimes utilized in soups and stir fry recipes with a thick consistency that makes them good for slurping. Your lady fancies herself considerably of a noodle connoisseur, and I have to say I’ll perpetually be obsessive about udon’s smooth, chewy texture. You should purchase them recent or dried from the Asian part of your grocery retailer or in Asian specialty markets. I choose the recent udon noodles after I can discover them as a result of they prepare dinner a lot sooner, making this vegetable udon recipe much more easy-breezy.
This vegetable udon noodle soup is so satisfying and flavorful, I’d wager that you simply gained’t miss the meat one bit. Not solely is it filled with hearty greens like asparagus, bok choy and meaty mushrooms, however the broth is so wealthy and scrumptious because of a base of garlic, ginger and miso paste. A splash of soy sauce offers it that umami taste that everybody craves from Asian noodle soups.
I feel the factor I really like most about this udon noodle soup although is how extraordinarily straightforward it’s to make! In lower than twenty minutes flat you may have a satisfying meal on the desk.
Learn how to make vegetable udon soup
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I like to start out this vegetable udon noodle soup by sauteeing the asparagus and mushrooms individually in a skillet and including a splash of soy sauce and toasted sesame oil to the pan as they’re cooking. It solely takes an additional couple of minutes and offers the greens an undeniably scrumptious depth of taste.
Subsequent, the broth. The bottom is made up of recent garlic and ginger, miso paste and soy sauce. To that we’ll add vegetable broth (you may add a splash extra soy sauce to style if you need your soup to be a bit of saltier).
As soon as the broth involves a simmer, it’s time so as to add the udon noodles and bok choy. Should you’re shopping for recent udon noodles they may solely want a few minutes. Dried udon noodles will take a bit longer. Lastly we’ll add our reserved mushrooms and asparagus to the soup.
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- As a substitute of bok choy and asparagus, attempt child spinach, zucchini or broccoli
- You may add a smooth boiled or poached egg for a lift of protein
- Should you don’t devour soy, coconut aminos are a fantastic various
- This recipe requires Asian sorts of mushrooms corresponding to shiitake and king oyster mushrooms, however be happy to make use of any mushrooms you might have available like crimini or white button mushrooms. Or for those who’re not a mushroom fan, you may go away them out altogether!