Vegan Udon Noodle Soup

About This Recipe:

Udon noodle soup is a comforting, warm meal that my mom used to make for me all the time. And lucky enough, I was able to find the same exact fresh udon noodles that she uses at my local grocery store (the Twin Marquis Japanese style udon). If you can’t find fresh udon noodles, feel free to use any type, but I promise the hunt for them is worth it. This is a super simple, no fess or mess recipe, but it really hits the spot. I prefer to keep this dish vegan and just use tofu for protein, so that the noodles can really shine!


Ingredients (4 servings)

-1 lb fresh udon noodles
-6 oz oyster mushrooms
-12 oz bok choy
-6 oz firm tofu
-6 cups vegetable stock
-1 tbl soy sauce
-1 tsp sesame oil
-Vegetable oil

Instructions (25 minutes)

1. In a small pan over medium heat, add 1 tbl of vegetable oil and sauté the oyster mushrooms until they are fully cooked and golden (about 5 minutes.)
2. In a large pot over medium high heat, add in the vegetable stock and bring to a boil. Add in the bok choy and tofu, and cook for 7 minutes on low heat.
3. Add in the udon noodles and cook for 3-4 minutes (or as instructed,) and season with the soy sauce and sesame oil. Serve with the oyster mushrooms on top.

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