Vegetarian Udon Noodle Soup Recipe
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Jump to RecipeThis vegetarian udon noodle soup recipe is a simple 15-minute meal, that cooks in one pot. Loaded with garlic, bok choy, mushrooms, and thick udon. This simple soup makes a great and hearty lunch or light dinner, and is versatile so you can add any ingredients you love.
This is one of my favorite work from home lunch ideas that makes the best quick and cozy meal! Add the ingredients to one pot, cook the noodles in a flavorful broth, and enjoy.
Want more easy soup ideas? Try our vegan Italian wedding soup, hearty lentil barley soup, or our favorite vegetarian egg drop soup.
A warm cozy bowl of soup is just minutes away in this Vegetable Udon Soup recipe! This soup is a quick and light meal that doesn’t take hours of simmering. Cook all ingredients in one pot, and lunch or dinner is ready in minutes. Even faster than ordering take out!
I made this cozy vegetarian soup recipe this week for my lunches and it was the perfect work-from-home bowl. It’s turning fall here and the days are getting cooler, so this hearty and comforting soup will be in our recipe rotation frequently. Grab your bowl, chopsticks, udon noodles, and vegetables of your choice and dig in!
This Easy Udon Vegetable Noodle Soup Recipe Is:
- Light
- Fresh
- Flavorful
- Warming
- Earthy
- Vegan, Vegetarian
- Cooked in One-Pot
- Ready in 15 minutes!
Soup in Under 30 Minutes
This vegetable udon soup recipe is what I call an Easy Weeknight Meal – which is on your table in about 15 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.
Browse all our Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering takeout!
Ingredients You’ll Need
- Udon Noodles: I have a few boxes of udon noodles in my pantry, and they were the perfect noodle for this dish! Udon noodles are a thick and hearty noodle which works really well with a bright broth.
- Toasted Sesame Oil: The sesame oil gives the perfect toasty flavor to this soup. Toasted sesame oil is traditional in a lot of Asian dishes, and will give the broth a the perfect flavor.
- Low sodium vegetable stock
- Soy Sauce or Tamari: to flavor the broth and give the soup a rich and salty flavor. You can use a low sodium soy sauce, or use tamari which is gluten free.
- Garlic: raw garlic makes this broth.
- Green Onions: from the garden
- Bok Choy
- Lime, freshly squeezed is best.
- Sriracha: add as much as you like for spice.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- You can add a variety of fresh vegetables into this soup. Add fresh sliced bell peppers, water chestnuts, baby corn, chopped kale, or thinly sliced onion.
- Fresh basil makes a herby and flavorful addition, if you wanted to add 1/4 cup or so at the end of this recipe.
- Instead of sriracha, you can add other ingredients for some heat. Try hoy honey chili crisp, homemade Thai hot sauce, or even some jalapeno hot sauce to give it some spice!
- Want extra protein? Add some diced firm tofu or shelled edamame.
How To Make Udon Soup
Step 1: In a medium saucepan, heat the sesame oil over medium heat. Add the chopped garlic and sauté for 2-3 minutes until garlic begins to brown.
Step 2: Add the vegetable stock and soy sauce (or tamari), bring to a boil.
Step 3: Add the mushrooms and the bok choy to the boiling soup.
Step 4: Drop in the udon noodles, and cook until the noodles are soft and tender (about 10 minutes).
Step 5: Once noodles have finished cooking, stir in the green onions, lime juice, and sriracha to taste.
Step 6: Serve hot. Store any leftover soup in an airtight container for up to 3 days in the refrigerator.
Recipe FAQs
Vegetarian udon noodle soup is made with dried udon noodles cooked in a broth with garlic, green onions, and soy sauce, and with tender baby bok choy and sliced mushrooms for flavor.
Yes! If you are using vegan udon noodles, the rest of the ingredients listed here are vegan and contain no animal products.
Store any leftover soup in an airtight container, refrigerate and enjoy within 3 days. You can reheat the soup in a saucepan, or in the microwave if desired.
Expert Tips
- When slicing the mushrooms and bok choy, try to make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the soup.
- For a spicier soup, add more sriracha or a pinch of cayenne pepper or chili flakes.
- If using fresh udon noodles, reduce the cooking time to 5 minutes (instead of 10).
More Easy Soup Recipes
- Coconut Milk Cream of Mushroom Soup
- Butternut Squash and White Bean Soup
- Lentil Pasta Fagioli Soup
- French Carrot Lentil Soup
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegetarian Udon Noodle Soup
Equipment
- Medium Pot
Ingredients
- 1 teaspoon toasted sesame oil
- 2 cloves garlic minced
- 2 cups Vegetable Stock
- 1 teaspoon soy sauce use tamari for gluten free version
- 1/4 cup mushrooms sliced
- 1/2 cup baby bok choy sliced
- 2 ounces dried udon noodles
- 2 green onions sliced
- 1/2 lime juiced
- 1/2 teaspoon sriracha more/less to taste
Instructions
- In a pot, heat the vegetable stock, soy sauce (or tamari), sesame oil, garlic and bring to a boil.
- Add the bok choy, mushrooms, and noodles and cook until the noodles are done (the noodle package instructions should say how long, mine took 8 minutes).
- Once noodles are finished cooking, top with green onions, kale, lime juice, basil, and sriracha to taste.
Nutrition
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Love those flavors
Hi. I am planning to try your Udon vegetable noodle soup recipe but I don’t see anywhere in the instructions about how and when to add the mushrooms. Can you help?
Thanks
Hello Bart, I add the mushrooms in Step 2 of this recipe, at the same time as the bok choy and the noodles… that way they can cook for a few minutes in the broth which gives them a great flavor.
– Kelly