Vegetarian 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.
Servings: 1 bowl
Calories: 272kcal
Cost: $1
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
Calories: 272kcal | Carbohydrates: 45g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1151mg | Potassium: 183mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5507IU | Vitamin C: 62mg | Calcium: 160mg | Iron: 2mg