How long does udon noode soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze udon noode soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I substitute the protein in udon noode soup [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is udon noode soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does udon noode soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

7K Views 14 years ago

Udon Noode Soup
[Vegan]

Name: Udon Noode Soup [Vegan]
Yield: servings
Cuisine: NO info

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Tofu

Udon Noode Soup [Vegan]

Dairy Free

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... Read More

Ingredients You Need for Udon Noode Soup [Vegan]

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

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How to Prepare Udon Noode Soup [Vegan]

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!).
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.
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.
Add the sugar and sake, and continue to stir fry for 5 minutes.
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.
Add the carrot, Chinese cabbage, mirin and half of the soy sauce, and simmer for 3 minutes – letting the flavors infuse.
Dissolve the cornstarch in 2 tbsp cold water, then add to the wok.
Divide the udon noodles between the bowls, and add the soup. Serve hot with freshly grated ginger and shredded leek.

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