Udon Soup

This udon soup recipe is perfect for lunch or dinner, especially when you’re pressed for time. It’s a quick, healthy and versatile dish to make. You can mix and match any vegetable you have on hand. Just keep in mind that some vegetables may need a longer cooking time than others, remember to adapt the recipe accordingly.

Correction: In the video I say Udon noodles are rice noodles, they are in fact made with wheat flour. Please forgive my slip.

Vegan Udon Soup
A delicious and healthy meal that’s easy to make

4 cups water
2 tbsp soy sauce
4 tbsp miso
1/2 lb shiitake or portobello mushrooms, stems removed and sliced
2 cups mixed veggies
2 packets of frozen udon noodles (thick, pre-cooked noodles)
1/2 lb organic tofu, cubed
4 sprigs scallions or 6 leaves of chard, sliced


  1. 1. Boil water in a large sauce pan.
  2. Add miso, soy sauce, vegetables and mushrooms to the boiling water and mix well.
  3. Add the udon noodles once the both with vegetable begins to boil. Let them cook for about 2 minutes or until they’ve loosened up and have heated all the way through.
  4. Add the scallions/chard and tofu. Let them cook for about 1 minutes and the soup is ready to eat.

Makes 2 hearty servings

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