Description
This easy Udon Noodle Soup with vegetables is ready in just 30 minutes for a quick and easy meal!
Ingredients
Units
- 1 tbsp avocado oil
- 2 scallions, cut in half
- 3 garlic cloves
- 3 slices of ginger (slice about 2cm thick pieces)
- 1 lire vegetable broth
- 1-2 tbsp tamari
- 1/2 tsp sesame oil
- 1 tbsp mirin (can sub sake, rice wine vinegar or sherry)
- 500 grams of udon noodles
- 2 cups baby bok choy
- 1 pack of soft tofu (optional)
Instructions
- Heat the avocado oil in a large pot on medium heat, then add the scallions, garlic and ginger and saute for 2 minutes.
- Add the vegetable broth and bring to a light boil, then cover and let simmer for 20 minutes. This will infuse the soup with flavour.
- Remove the lid from the soup and bring it back up to a light boil. Add the tamari, mirin, sesame oil udon noodles and bok choy and cook for 3-4 minutes or until the noodles are tender.
- Taste and adjust seasoning if needed and serve.
- If adding soft tofu, add the tofu directly to your bowl.
Notes
Use fresh, packaged, or frozen udon noodles depending on what you have.
Fresh udon cooks in 2 to 3 minutes, while packaged udon only needs a minute to loosen.
Thaw frozen udon before using so the noodles separate easily.
Use a good quality broth since the soup is lightly seasoned.
Add the noodles at the end so they stay chewy and not overcooked.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 383
- Sugar: 3g
- Fat: 7g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 14g