Easy Tofu Udon Noodle Soup
This Tofu Udon Noodle Soup is like a warm hug on a chilly day. It’s packed with earthy mushrooms, tender veggies, and chewy Udon noodles, all simmered in a savory vegetable broth. The mix of shiitake, baby belle, and shimeji mushrooms adds a deep, rich flavor, while tofu and fresh vegetables like broccoli and snow peas make this soup a hearty, nourishing meal.
Table of Contents
- About Tofu Udon Noodle Soup
- Why You’ll Love This Tofu Udon Noodle Soup
- Ingredients You’ll Need
- Key Ingredients
- How To Make Easy Tofu Udon Noodle Soup
- Have It Your Way!
- Nutritional Facts and Health Benefits
- Health Benefits:
- Other Recipes You’ll Love
- Tofu Udon Noodle Soup Recipe
About Tofu Udon Noodle Soup
Udon noodle soup is a classic in Japanese cuisine, known for its thick, chewy noodles and comforting broth. Traditionally, udon is served in a light, flavorful broth made with dashi and soy sauce, often accompanied by tofu, veggies, or even tempura. In this vegan version, we’re using a rich vegetable broth and loading it up with an array of mushrooms and veggies for a soup that’s both wholesome and satisfying.
Mushrooms like shiitake, baby Bella, and shimeji bring an earthy depth to the soup, while tofu adds protein, making it a balanced and comforting dish. The addition of broccoli and snow peas not only boosts the nutrition but also adds a fresh, vibrant contrast to the savory broth.
Why You’ll Love This Tofu Udon Noodle Soup
- Packed with Flavor: The combination of mushrooms, soy sauce, and vegetable broth creates a deeply savory, umami-rich soup.
- Loaded with Veggies: Broccoli, snow peas, and a trio of mushrooms make this soup nutrient-dense and full of texture.
- Vegan-Friendly: Tofu adds plant-based protein, making this a hearty and nourishing vegan meal.
- Quick and Easy: Ready in under 30 minutes, it’s perfect for a cozy, quick dinner.
- Customizable: Easily swap in your favorite veggies or noodles to make it your own.
Ingredients You’ll Need
- Udon Noodles: These thick, chewy noodles soak up all the delicious flavors of the broth.
- Tofu: Soft or medium-firm tofu adds protein and a creamy texture.
- Mushrooms: Shiitake, baby belle, and shimeji mushrooms give the soup its earthy, rich flavor.
- Broccoli: Adds a crunchy, fresh element to the soup.
- Snow Peas: Sweet and crisp, they balance out the earthiness of the mushrooms.
- Vegetable Broth: The savory base that ties everything together.
- Soy Sauce: Adds depth and a touch of saltiness to the broth.
- Garlic and Ginger: These aromatics bring warmth and flavor to the soup.
Key Ingredients
- Udon Noodles: These thick, chewy noodles are the star of the soup, providing a satisfying bite.
- Tofu: Choose soft or medium-firm tofu to absorb the flavors of the broth while adding protein.
- Mushrooms: Shiitake, baby bella, and shimeji mushrooms offer a rich, umami flavor that complements the broth.
- Broccoli: Fresh broccoli florets add a nutritious and crunchy element to the soup.
- Snow Peas: These sweet, crisp peas balance the earthiness of the mushrooms.
- Vegetable Broth: A savory, flavorful base for the soup.
- Soy Sauce: Enhances the umami flavor and adds depth to the broth.
- Garlic and Ginger: Aromatic ingredients that infuse the broth with warmth and flavor.
How To Make Easy Tofu Udon Noodle Soup
- In a large pot add over medium heat, add cooking oil, ginger, garlic, whites of the green onion, and birds eye chilies. Sauté for 30 seconds.
- Add the shiitake mushrooms, shimeji mushrooms, and baby Bella mushrooms. Cook until tender and cooked through.
- Add vegetable broth., light soy sauce, dark soy sauce, miso paste, and half of the cilantro. Bring to a boil.
- Add all of the vegetables and tofu and boil for 5 minutes.
- Add the Udon Noodles, and salt and black pepper to taste.
- Garnish with Cilantro, a drizzle of chili Oil or Sprinkle some Togarashi on Tofu Udon Noodle Soup.
- Serve and Enjoy 🙂
Have It Your Way!
- Noodle Options: If you can’t find Udon Noodles, try substituting with soba, ramen, or even rice noodles.
- Add Some Heat: Spice up your soup with a dash of sriracha or a sprinkle of chili flakes.
- Mix Up the Veggies: Swap in other vegetables like Bok choy, spinach, or carrots for a different twist.
- Protein Boost: Add a handful of edamame or switch tofu for tempeh for an extra protein punch.
Nutritional Facts and Health Benefits
- Calories: Approximately 350 calories per serving
- Protein: 14 grams
- Fat: 10 grams
- Carbohydrates: 45 grams
- Fiber: 6 grams
- Sodium: 800 milligrams
Health Benefits:
- Rich in Protein: Tofu provides plant-based protein, making this soup both filling and nutritious.
- High in Fiber: The combination of vegetables and tofu offers a good source of dietary fiber.
- Low in Fat: Made with vegetable broth and a small amount of oil, this soup is low in fat while still being satisfying.
- Loaded with Antioxidants: Mushrooms are rich in antioxidants, which help support a healthy immune system.
Other Recipes You’ll Love
- Leek and Butter Bean Soup with Rosemary Croutons
- Manchow Soup with Air Fried Noodles
- White Bean Pasta Soup
- French Onion Soup
- Roasted Tomato Soup with Crostini
Tofu Udon Noodle Soup Recipe
Easy Tofu Udon Noodle Soup
This Tofu Udon Noodle Soup is like a warm hug on a chilly day. It’s packed with earthy mushrooms, tender veggies, and chewy udon noodles, all simmered in a savory vegetable broth. The mix of shiitake, baby bella, and shimeji mushrooms adds a deep, rich flavor, while tofu and fresh vegetables like broccoli and snow peas make this soup a hearty, nourishing meal.
Ingredients
- 3 Udon Noodles
- 18 Oz Extra Firm Tofu Pressed
- 8 Cups Vegetable Broth
- 2 Tbsp Cooking Oil
- 3 Tbsp Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Miso Paste
- 2 Tbsp Garlic minced
- 2 Tbsp Ginger grated
- 2 Birdseye Chilies
- ¼ Cup Green Onion Whites
- ½ Cup Green Onions Green parts
- ¼ Cup Cilantro
- Bok Choy
- Broccoli
- Snow Peas
- Shiitake Mushrooms sliced
- Shimeji Mushrooms White and Broth
- Baby Bella Mushrooms sliced
- Hot Long Red Pepper
- Salt to taste
- Black Pepper to taste
Equipment
Instructions
- In a large pot add over medium heat, add cooking oil, ginger, garlic, whites of the green onion, and birds eye chilies. Saute for 30 seconds.
- Add the shiitake mushrooms, shimeji mushrooms, and baby bella mushrooms. Cook until tender and cooked through.
- Add vegetable broth., light soy sauce, dark soy sauce, miso paste, and half of the cilantro. Bring to a boil.
- Add all of the vegetables and tofu and boil for 5 minutes.
- Add the Udon Noodles, and salt and black pepper to taste.
- Garnish with Cilantro and a drizzle of chili Oil.
- Serve and Enjoy 🙂
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the vegetables.
- Make Ahead: You can prepare the broth and vegetables ahead of time and store them separately from the noodles. Combine and heat before serving.
- Serving Suggestions: Serve with a side of vegetable tempura or a fresh salad to round out the meal.
- Reheating Tips: Reheat on low heat to maintain the integrity of the tofu and vegetables. Add a splash of broth if the soup thickens too much.
Nutrition
Serving: 1BowlCalories: 600kcal
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