Japanese Vegan Udon Noodle Soup

Name: Japanese Vegan Udon Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups low-sodium vegetable broth; 1 (1-inch) piece ginger, sliced; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon vegetarian oyster or mushroom sauce; 1/2 teaspoon chili paste; 1 pinch granulated sugar; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon peanut oil; 1/2 tablespoon minced ginger; 2 cloves minced garlic; 1 teaspoon sesame oil; 1 pound Chinese broccoli, coarsely chopped; 1 pound fresh or frozen udon noodles, cooked according to package directions (or 14 ounces dried); 2 medium green onions, thinly sliced; 1/4 cup coarsely chopped cilantro; 1/4 cup roasted, salted peanuts

A quick and nutritious vegan udon noodle soup features an intensely flavored broth crafted from ginger, rice vinegar, and soy sauce.

⭐ 4.1 (71 reviews) Prep: 10 minCook: 20 minTotal: 30 minYields: 4 servings

Category Tags:

Dinner Lunch Entree Soup

Cuisine Tags:

Japanese

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Instructions

In a medium saucepan, combine vegetable broth, ginger pieces, soy sauce, rice vinegar, oyster or mushroom sauce, chili paste, and sugar. Bring to a boil, then cover and simmer for at least 10 minutes.
Remove and discard ginger from the broth. Season with salt and pepper to taste.
In a separate large skillet, heat peanut oil over medium heat. Add minced ginger, garlic, and sesame oil; cook for 1-2 minutes until fragrant.
Add Chinese broccoli to the skillet and sauté until tender and vibrant green. Remove from heat.
Place a serving of noodles in individual bowls. Top with the prepared Chinese broccoli, warm broth, sliced green onions, chopped cilantro, and roasted peanuts. Serve immediately.

Nutritional Info (per serving)

Calories: 251 kcal

Carbohydrate: 33 g

Cholesterol: 0 mg

Fiber: 6 g

Protein: 10 g

Saturated Fat: 2 g

Sodium: 1358 mg

Sugar: 5 g

Fat: 10 g

Unsaturated Fat: 0 g