Description
A simple and hearty vegetarian udon soup with fresh vegetables and savory broth.
Ingredients
Scale
- 200g udon noodles
- 4 cups vegetable broth
- 1 cup bok choy, chopped
- 1 cup mushrooms, sliced
- 1 carrot, thinly sliced
- 1 green onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- In a large pot, heat sesame oil over medium heat.
- Add garlic and sauté until fragrant.
- Add mushrooms and carrots, cooking until softened.
- Pour in vegetable broth and bring to a boil.
- Add bok choy and soy sauce, simmer for 5 minutes.
- Stir in the cooked udon noodles.
- Season with salt and garnish with green onions before serving.
Notes
- Use any vegetables you have on hand.
- Adjust soy sauce for saltiness.
- Can add tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian udon soup