Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Features

Udon Noode Soup [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

One of the joys of vegan Japanese food is the humbly delicious udon noodle. Thick and substantial, yet slippery and melting, udon is a wonderful comfort food. Despite common opinion stating that udon noodles are high in calories, a medium portion in a broth like this is wonderfully healthy. Don’t worry if you can’t find mirin (a Japanese rice wine); you could substitute in dry sherry.

Udon Noode Soup [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 100g shiitake mushrooms
  • 3 cups/700ml water
  • 3 sheets deep-fried tofu, drained and sliced
  • 1 tsp sugar
  • 1 tbsp sake
  • 1/2 carrot, sliced thinly
  • 50g chinese cabbage, chopped
  • 1 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 270g dried udon noodles

Preparation

  1. Cook udon noodles, according to package instructions. Cut off the stalks of the shiitake mushrooms, and lay aside. Soak the mushroom caps in the water for 30 minutes (now is a good time to prepare vegetables and lay the table!).
  2. Remove caps from the water, and strain the water into a saucepan to remove any grit. Heat on a low heat. Slice the shiitake mushroom caps and put aside with the stalks.
  3. Heat a wok on a high heat, and grease very slightly. Fry the tofu for 30 seconds, then add the mushrooms and stir fry for a couple of minutes.
  4. Add the sugar and sake, and continue to stir fry for 5 minutes.
  5. Add the hot mushroom water and reduce the heat. Cook on a medium flame for around 10 minutes, after which any froth should be skimmed off.
  6. Add the carrot, Chinese cabbage, mirin and half of the soy sauce, and simmer for 3 minutes – letting the flavors infuse.
  7. Dissolve the cornstarch in 2 tbsp cold water, then add to the wok.
  8. Divide the udon noodles between the bowls, and add the soup.
    Serve hot with freshly grated ginger and shredded leek.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Make the Best of Your Summer Squash With These Tips for Cooking With Zucchini

Summer Zoodle Glow Bowl

How to Make Stir-Fry – No Oil Necessary!

How to Make Stir Fry - No Oil Necessary!

5 Alternatives to Frying Food That Taste Great!

steamed

10 Ways to Recreate Outdoor Fair and Festival Favorites With a Healthier Twist

caramel

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Udon Noode Soup [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×