Vegetable Udon Noodle Soup is delicious, comforting, and easy to make! What’s great about this recipe is you can mix and match with any vegetables you’d like or that are in season such as broccoli, bok choy, carrots, nappa cabbage, or cauliflower. And if you’re vegetarian, you can top this dish with a soft-boiled egg for added flavor and protein. For meat-eaters, you can also add cooked shrimp, beef, or chicken to this dish.

Ingredients

Vegetable Udon Noodle Soup

Vegetable sauté

• 1/2 yellow onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 small yellow squash, sliced
• 1/4 cup green peas
• 2 garlic cloves, minced
• 1 Tbs rice vinegar
• 1/2 inch ginger, peeled & minced
• 1 Tbs sesame oil
• 1 Tbs black bean & garlic sauce (or substitute soy sauce)
• Optional toppings: sesame seeds, chopped scallions, sriracha, minced cilantro, lime juice

Noodles & Broth

• 4 oz. udon noodles (prepared according to packaging)
• 4 cups vegetable broth
• 1/2 Tbs soy sauce
• 1 tsp black pepper
• 1/2 tsp ground ginger
• Optional: 1 tsp chinese five spice & 1/4 tsp thai chili flakes

Directions

1. Look at the packaging for your udon, if the noodles are dry, cook according to the package, drain & set aside. If you acquired pre-cooked udon noodles, you can save those for the last three minutes or cooking.
2. In a medium stove top pot, prepare your vegetable broth and add in the seasonings from those ingredients. Set heat to medium-high and bring to a low boil.
3. Meanwhile, prepare your vegetables for the sauté. Once prepared, add to a skillet and cook on high heat in sesame oil.
4. The vegetables should only take 7-12 minutes to become tender. Season with the black bean and garlic sauce or soy sauce, rice vinegar, and seasonings.
5. Once your broth has reached a boil, add in your pre-cooked udon to the stock and simmer for 3-5 minutes.
6. Remove from heat and divde the udon and broth evenly between two bowls.
7. Evenly divide the cooked vegetables between the bowls.
8. Top with optional toppings, serve & enjoy!

Nutrition Information

Nutrition Disclaimer

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