Ordering udon at traditional Japanese restaurants can be tough on a plant based diet. Most broths, or dashi, contain fish and there is often not a vegan-friendly option.
Serves approximately 2-3 people
- 12 oz. Package of Japanese Thick Udon Noodles
- 2 Packages Oyster Mushrooms (3 oz)
- 1 Bunch Spinach
- 1/2 Can Corn
- 1/2 Package Enoki Mushrooms (3.5 oz)
- 2 Cups Vegetable Broth (be sure it is 100% plant-based)
- 1 Cup Water
- 1 Tbsp. Soy Sauce
- 2 tsp. Sesame Oil
- Roasted Sesame Seeds
- Roasted Nori Paper (roasted seaweed)
- Cook the udon in boiling water as directed. You may want to cook slightly less, so that it does not become overdone when added to the broth.
- In a separate pot, combine vegetable broth, water, soy sauce, and sesame oil. Keep warm on low heat.
- In a small saucepan, cook oyster mushrooms until they start to become soft and give off some of their water.
- Once udon is done cooking, drain and add to your broth. Turn up to medium heat and cook for 2-3 minutes. This will allow the noodles to absorb some of the broth’s flavor, which will continue as it sets.
- Portion out your udon and broth evenly so there is enough broth in each bowl to be soup-like.
- Add in oyster mushrooms, spinach, corn, and enoki mushrooms to each bowl and cover for 1-2 minutes. This will allow the broth to soften the spinach.
- Top with roasted nori flakes and sesame seeds, and dig in!