Vegetable Udon Noodle Soup
This 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.
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, and noodles and cook to package instructions.
- Once noodles are finished cooking, top with green onions, kale, lime juice, basil, and sriracha to taste.
Notes
Save Money on Fresh Produce!
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!Nutrition
Calories: 268kcalCarbohydrates: 52gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 2984mgPotassium: 250mgFiber: 5gSugar: 12gVitamin A: 8178IUVitamin C: 80mgCalcium: 180mgIron: 2mg
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