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–+ servings
vegetarian udon noodle soup recipe with mushrooms kale boy choy and green onions delicious and creamy udon noodle soup asian inspired by japanese cuisine

Vegetable Udon Noodle Soup

Kelly Jensen
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.
5 from 4 votes
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Prep Time 0 minutes
Cook Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch, Soup
Cuisine American, Vegan, Vegetarian
Servings 1 bowl
Calories 268 kcal

Ingredients
  

  • 2 cups 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.

Nutrition

Calories: 268kcalCarbohydrates: 52gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 2984mgPotassium: 250mgFiber: 5gSugar: 12gVitamin A: 8178IUVitamin C: 80mgCalcium: 180mgIron: 2mg
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