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Tofu Udon Noodle Soup in a Blue Bowl

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
  

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
Keyword Asian, Japanese, Udon
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