Easy Tofu Udon Noodle Soup With Mushrooms and Vegetables
Have you ever had one of those days where all you crave is a steaming, comforting bowl of soup? For us, those days usually involve huddling in the kitchen together, experimenting with whatever ingredients we have on hand. That’s exactly how our Easy Tofu Udon Noodle Soup came to life. We had leftover mushrooms, a package of chewy udon noodles, and some extra-firm tofu begging to be used. In less than 30 minutes, we’d created something so good we couldn’t stop slurping until the bowls were clean. Now, it’s our go-to for those moments when we crave something hearty and flavorful yet easy to make. Trust us: this soup, packed with earthy mushrooms and savory broth, is the warm hug you didn’t know you needed.
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.
Video
Nutrition
Serving: 1BowlCalories: 600kcal
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