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 medium saucepan, heat the sesame oil over medium heat. Add the chopped garlic and sauté for 2-3 minutes until garlic begins to brown.
- Add the vegetable stock and soy sauce (or tamari), bring to a boil.
- Add the mushrooms and the bok choy to the boiling soup.
- Drop in the udon noodles, and cook until the noodles are soft and tender (about 10 minutes).
- Once noodles have finished cooking, stir in the green onions, lime juice, and sriracha to taste.
- Serve hot. Store any leftover soup in an airtight container for up to 3 days in the refrigerator.
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