Easy Tofu Udon Noodle Soup With Mushrooms and Vegetables

This Tofu Udon Noodle Soup is like a warm hug on a chilly day. It’s packed with earthy mushrooms, tender veggies, protein-rich extra firm Tofu 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.

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Tofu Udon Noodle Soup vertical picture

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.
Ingredients for Tofu Udon Noodle 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

  1. 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.
Adding oil, garlic, Ginger, green onions and sauté for few mins
  1. Add the shiitake mushrooms, shimeji mushrooms, and baby Bella mushrooms. Cook until tender and cooked through.
adding different mushrooms to hot oil in a Dutch oven
  1. Add vegetable broth., light soy sauce, dark soy sauce, miso paste, and half of the cilantro. Bring to a boil.
adding vegetable stock, dark and light soy sauce to make Tofu soup
  1. Add all of the vegetables and tofu and boil for 5 minutes.
adding vegetables and Tofu to tofu soup

  1. Add the Udon Noodles, and salt and black pepper to taste.
Adding Noodles to Tofu Soup
Tofu Noodle soup is ready
  1. Garnish with Cilantro, a drizzle of chili Oil or Sprinkle some Togarashi on Tofu Udon Noodle Soup.
Drizzle Chili Oil to Tofu Udon Noodle Soup
Sprinkle some Togarashi on Tofu Udon Noodle Soup
  1. Serve and Enjoy 🙂
Tofu Udon Noodle Soup in a Blue Bowl

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

Tofu Udon Noodle Soup in a Blue Bowl

Easy Tofu Udon Noodle Soup

Berry Berry Life
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Asian, Japanese
Servings 4
Calories 600 kcal

Ingredients
  

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
Keyword Asian, Japanese, Udon
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