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Vegan Udon Noodle Soup.Fragrant, comforting, and delicious with a hint of spice. This Vegan Udon Noodle Soup is one pot soup. It's filling, hearty and perfect for any time. If you love Asian flavors, this noodle soup should be in your weekly meal plan.
How is the taste?
This noodle soup is the best soup ever !! My younger one, who is down with a cold this whole week, says that, and my husband agrees. That's true; I hit the jackpot of flavors while making this soup. It's so good; I felt that after one taste of the spoon. Slurp!!!!
Our family loves Asian flavor. A bold and clean flavor with umami is our best choice always in the food menu. So when someone is sick or wants a comforting bowl to relieve stress, my first go-to recipe is noodles with flavorful broth and spices.
I wanted to make a lovely fragrant broth with all the right flavors of Asian food to hit the right spot. This soup is revolutionary and minimalistic, with several essential ingredients from the pantry and fridge.
What Ingredients are needed?
Dried Udon Noodles-I love these organic udon noodles from my Asian store. They do not take much time to cook, great tasting, and the fact that they hold their shape while cooking makes them perfect to use in any recipe.
Vegetables and aromatics-You will need all the usual, like garlic, ginger, fresh Thai chilies, and mushrooms. I have added baby corn and skipped the other greens this time. Kaffir lime leaves and lime juice is the flavor enhancer.
Vegetable broth or veg stock- Homemade or store-bought both will work here. If you do not have veg broth or for some reason you do not want to use that. It's an excellent use of plain water, and I promise you this soup will still taste fantastic, and no one will ever know that you have used plain boring water.
Gochugaru-I loves this Korean sun-dried red pepper powder. It's beautiful red and has different versions of heat levels, like mild, medium, or spicy. I love to use this coarse powder in almost all of my Asian dishes. Readily available online or in any Asian store. Please note that I have not used red pepper or gochugaru, as its a coarse texture.
Dark Soy Sauce-You can use low sodium ones if you are considering health.
Vegan oyster Sauce-Just a little bit for that umami kick.
Kaffir Lime Leaves- A crucial ingredient for making it more flavorful. If you can't get hold of it, try lime peel. You can use a lime zester to remove lime peels. They are fragrant and elevate the flavor profile of the dish.
Other Ingredients,
Lime/Lemon- Asian flavors come together with lime juice. However, I have included lemon juice to make things easy for you.
Palm Jaggery /Brown sugar-
Salt-Only if you are using water instead of stock. Please note that all stocks have salt in them; however, you can always add some if you find them less salty or using the low-sodium ones.
Oil
Boil the udon noodles- Boiling separately will keep your soup starch-free, and the broth will taste more flavorful.
Saute and simmer- Sauteing of aromatics makes the broth more flavorful. Simmering the broth with aromatics on low flame imparts a depth of flavors.
Assembling with the topping makes this soup delicious.
Variations Notes,
You can use tofu or chicken for protein. I didn't use anything, though.
If you don't have udon noodles, use any or even ramen noodles for this recipe.
You can use lots of vegetables in this soup.
Perfectly boiled eggs would taste delicious in this recipe.
Storing the leftovers
You can store this dish in the refrigerator for up to three days. You can store the broth in a container and cook fresh noodles when serving. This will give a fresh touch to the dish.
https://www.masterclass.com/articles/what-are-udon-noodles
New Recipes
Vegan Udon Noodle Soup
Ingredients
- 6 oz Dried Udon Noodles
- 1 Tbsp Cooking oil
- 4 Medium Button Mushroom
- 6 Baby Corn
- 4 Cup Veg Stock /Broth
- 4 Cloves Minced/chopped Garlic
- 1 Tbsp Chopped/Grated Ginger
- 1 Tbsp Chopped thai fresh chilies (optional)
- 1 Tbsp Korean Gochugaru red pepper powder(corse)
- 4 Kaffir Lime Leaves
- 1 Medium Lime Juice
- ½ Tsp White Pepper Powder
- 1 Tbsp Dark Soy Sauce
- 1 Tsp Vegan Oyster Sauce
- Salt to taste(If you are using )
- 1 Tsp Palm Sugar
Instructions
- Cook the udon noodles according to the package instruction.
- Take a dutch oven or pan.Heat oil .
- Add minced garlic,ginger and thai chilies.
- Saute them for the most fragrant base.
- Add chopped mushroom ,chopped baby corn to the pan .Saute till they look caramalized.
- Add veg broth to it. Furthermore add soy sauce,oyster sauce,gochugaru ,salt and sugar.
- Add kaffir lime leaves.Simmer on low flame. for 4-5 minute.
- Taste and adjust the seasoning.Squeeze lime juice into the soup.
- Add strained noodles to the broth .
- Adjust the seasoning and serve in a bowl.
- Enjoy.
My popular noodle recipes,
Vegan Thai Drunken Noodles(Pad Kee Mao)
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