Japanese Udon Vegetable Soup Recipes

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VEGETARIAN UDON NOODLE SOUP



Vegetarian Udon Noodle Soup image

This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge.

Provided by Lauren Grant

Categories     Healthy Asian Noodle Recipes

Time 35m

Number Of Ingredients 16

4 ounces udon noodles
1 tablespoon canola oil
1 ½ tablespoons minced fresh garlic
1 tablespoon grated fresh ginger
1 serrano pepper, seeded and minced
1 (32 fluid ounce) container low-sodium vegetable broth
1 tablespoon mirin
1 tablespoon low-sodium soy sauce plus 1 teaspoon, divided
2 cups sliced cremini mushrooms
1 cup diced carrots
2 heads baby bok choy, cut into 1-inch pieces
½ cup warm water
2 teaspoons white miso (see Tip)
1 (14 ounce) package extra-firm tofu, drained and cubed
½ cup thinly sliced scallions (4 medium)
4 teaspoons toasted sesame oil, divided

Steps:

  • Cook noodles according to package directions; drain and set aside.
  • Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
  • Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.
  • Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.

Nutrition Facts : Calories 325 calories, Carbohydrate 31 g, Fat 15 g, Fiber 5 g, Protein 17 g, SaturatedFat 2 g, Sodium 794 mg, Sugar 9 g

JAPANESE NABEYAKI UDON SOUP



Japanese Nabeyaki Udon Soup image

This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!

Provided by jaime

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13

6 cups prepared dashi stock
¼ pound chicken, cut into chunks
2 carrots, diced
⅓ cup soy sauce
3 tablespoons mirin
½ teaspoon white sugar
⅓ teaspoon salt
2 (12 ounce) packages firm tofu, cubed
⅓ pound shiitake mushrooms, sliced
5 ribs and leaves of bok choy, chopped
1 (9 ounce) package fresh udon noodles
4 eggs
2 leeks, diced

Steps:

  • Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
  • Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 53.4 g, Cholesterol 206 mg, Fat 17.2 g, Fiber 2.8 g, Protein 42.2 g, SaturatedFat 3.5 g, Sodium 2491.2 mg, Sugar 8.5 g

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