Vegan Japanese Udon Noodle Soup
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.
- 12 oz. Japanese Thick Udon Noodles (1 package)
- 3 oz. Oyster Mushrooms (2 small packages)
- 1 Bunch Spinach
- 7.5 oz. Corn (½ can)
- 3.5 oz. Enoki Mushrooms (½ package)
- 2 Cups Vegetable Broth (be sure it is 100% plant-based)
- 1 Cup Water
- 1 Tbsp. Soy Sauce
- 2 tsp. Sesame Oil
- 1 tsp. Roasted Sesame Seeds
- 1 Sheet 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!
Calories: 838kcalCarbohydrates: 153.5gProtein: 39gFat: 13.3gSaturated Fat: 1.2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 2.8gSodium: 2605.3mgPotassium: 1568.7mgFiber: 19.3gSugar: 22.7gVitamin A: 16306.1IUVitamin C: 54.1mgCalcium: 202.7mgIron: 6.8mg