Vegan Japanese Udon Noodle Soup
Plant-based Udon Noodles

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)


  1. 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.
  2. In a separate pot, combine vegetable broth, water, soy sauce, and sesame oil. Keep warm on low heat.
  3. In a small saucepan, cook oyster mushrooms until they start to become soft and give off some of their water.
  4. 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.
  5. Portion out your udon and broth evenly so there is enough broth in each bowl to be soup-like.
  6. 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.
  7. Top with roasted nori flakes and sesame seeds, and dig in!
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