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bowl of vegetable udon noodle soup with chopsticks set on top

Easy Vegetable Udon Noodle Soup

This flavorful vegetable udon noodle soup couldn’t be easier to make, thanks to fresh store bought udon noodles and a savory miso based broth.

Course Soup
Cuisine Asian
Keyword udon soup, vegetable udon, vegetarian udon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 430 kcal
Author Denisse

Ingredients

  • 2 teaspoons toasted sesame oil divided
  • 3-4 asparagus spears chopped
  • 1/2 cup mushrooms such as shiitake or king oyster sliced
  • 3 tablespoons soy sauce divided, plus more to taste
  • 2 tablespoons white miso paste
  • 1 garlic clove minced
  • 1 teaspoon freshly grated ginger
  • 2 cups vegetable broth
  • 2-3 ounces fresh udon noodles
  • 1 head baby bok choy halved
  • 1 scallion chopped

Instructions

  1. Add 1 teaspoon sesame oil to a skillet over medium heat. Add asparagus and cook for 2-3 minutes or until asparagus is fork tender. Add 1 tablespoon soy sauce during  the last minute of cooking. Remove from skillet and set aside.

  2. Add remaining teaspoon sesame oil and add mushrooms. Cook for 2-3 minutes, adding 1 tablespoons soy sauce during the last minute. Remove from skillet and set aside.

  3. Add remaining tablespoon soy sauce, miso paste, garlic, ginger and vegetable broth to a medium sized pot. Bring to a simmer over medium heat, stirring until miso paste dissolves.

  4.  Add udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked. Taste broth and add more soy sauce if desired. Transfer to a bowl and garnish with scallions.

Recipe Notes

  • Instead of bok choy and asparagus, try baby spinach, zucchini or broccoli
  • You can add a soft boiled or poached egg for a boost of protein
  • If you don’t consume soy, coconut aminos are a great alternative
  • This recipe calls for Asian varieties of mushrooms such as shiitake and king oyster mushrooms, but feel free to use any mushrooms you have on hand like crimini or white button mushrooms. Or if you’re not a mushroom fan, you can leave them out altogether!