Craving a comforting and flavorful meal that's also quick and healthy? Look no further! This vegetarian udon noodle soup recipe is your answer. Packed with fresh vegetables, chewy udon noodles, and a savory broth, it's the perfect easy recipe for a weeknight dinner or a satisfying weekend lunch. Homemade cooking doesn't get much easier or more delicious than this! This recipe is a fantastic example of delicious dishes that are both simple and satisfying. Get ready to experience the best recipes for a healthy and flavorful meal.
Ingredients:
- 8 oz dried udon noodles
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup shiitake mushrooms, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 4 cups vegetable broth
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp mirin (sweet rice wine)
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, thinly sliced (for garnish)
- Toasted sesame seeds (for garnish)
Instructions:
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Prepare the Noodles: Cook udon noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
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Sauté Vegetables: Heat vegetable oil in a large pot or wok over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
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Add Mushrooms and Vegetables: Add shiitake mushrooms, broccoli, bell pepper, and carrot to the pot. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
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Simmer the Broth: Pour in vegetable broth, soy sauce, mirin, sesame oil, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
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Combine Noodles and Broth: Add the cooked udon noodles to the pot and gently stir to combine. Heat through for another 2-3 minutes.
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Serve and Garnish: Ladle the soup into bowls. Garnish with sliced green onions and toasted sesame seeds.
Cooking Tips for the Best Results:
- For a richer broth, use a combination of vegetable broth and dashi (Japanese fish stock – omit for vegan).
- Don’t overcook the vegetables; aim for tender-crisp.
- Feel free to add other vegetables you enjoy, such as spinach, bok choy, or bean sprouts. Adding tofu would make this a heartier meal.
- If the soup is too thick, add a little more broth to reach your desired consistency.
- For a spicier kick, add more red pepper flakes or a dash of sriracha.
Variations:
- Protein Boost: Add cooked chickpeas, edamame, or firm tofu for extra protein.
- Spicy Udon: Increase the amount of red pepper flakes or add a chili garlic sauce for a spicier version.
- Creamy Udon: Stir in a spoonful of coconut milk or cashew cream for a richer, creamier soup.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 10-15g
- Fat: 10-15g
- Carbohydrates: 50-60g
- Fiber: 5-7g
This vegetarian udon noodle soup is a delicious and healthy meal that's perfect for a quick weeknight dinner. It's a versatile recipe that can be easily customized to your liking, making it a go-to for busy cooks and health-conscious eaters alike. Enjoy!