Kelly JensenThis vegetable 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! Add the ingredients to a pot, cook, and enjoy.
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!
Vegetarian Udon Soup Is A Great Easy Weeknight Meal
This healthy 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 healthy homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Healthy Udon Veggie Noodle Soup Recipe?
I stock up on healthy pantry staples with a yearly subscription to Thrive Market – they have a fantastic selection of organic pantry items, natural home & beauty products, and great foods for a fraction of grocery store prices! You can save 30% off your first order, and get a $60 free gift by signing up.
- Udon Noodles: I have a few boxes of these 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 sauce and crunchy cabbage.
- 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
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- 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
- Kale and Bok Choy: I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
- Lime, freshly squeezed is best!
- Sriracha: add as much as you like for spice… I load this sriracha on!
One Pot Vegan Udon Soup For the Win!
This vegan udon soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once which makes cleaning up a breeze.
And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
How Do I Make This Easy Vegetarian Udon Vegetable Soup Recipe?
- 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 to package instructions.
- Once noodles are finished cooking, top with green onions, kale, lime juice, basil, and sriracha to taste.
Inexpensive and Affordable Vegetable Soup Recipes For Everyone
I love how inexpensive and versatile soups are to make! This recipe uses a lot of ingredients you would have in your dry pantry or fridge- most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
More Healthy Winter Soup Recipes You’ll Love!
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Butternut Squash and White Bean Soup (Vegan, Gluten Free)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients for this Vegetable Udon Noodle Soup:
As always, if you make this vegetarian udon noodle soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegetable Udon Noodle Soup
Ingredients
- 2 cups No-Salt-Added Vegetable Stock low sodium
- 1 clove garlic minced
- 1 teaspoon soy sauce or tamari use tamari for GF version
- 1/8 teaspoon sesame oil
- 2 ounces udon noodles
- 2 green onions sliced
- 1/4 cup mushrooms sliced
- 1/2 cup baby bok choy
- 1/4 cup kale
- 1/2 lime juiced
- sriracha
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.
Notes
Save Money on Groceries & Pantry Staples!
I love shopping for healthy groceries and pantry staples through Thrive Market - they sell healthy organic pantry staples, all natural products, and fantastic food finds (even wine!) at a discounted price. We get Thrive Market boxes every month and love picking out our favorite staples for delivery. Join Thrive Market & get 30% off your purchase & a $60 free gift!Nutrition
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Love those flavors
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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
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