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–+ servings

Mushroom & Tofu Udon Noodle Soup recipe

A delicious, hearty vegan soup that's perfect for a winter meal. This Mushroom & Tofu Udon Noodle Soup will warm you up from the inside out!
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Servings 2 people
Calories 321 kcal

Ingredients
  

  • 2 servings of fresh udon noodles
  • 7 oz of silken tofu – drained and cut into 1-inch squares
  • 2 cups of vegetable broth
  • 1 1/2 cups water
  • 8 oz of your choice of mushrooms try cremini or shiitake mushrooms, or a mixture
  • 1 carrot – shredded
  • 1 tbsp of mirin or dry sherry optional
  • Salt to taste
  • 1 bunch of spinach
  • 3 scallions – thinly sliced
  • Season with Spice’s Diced & Dried shallots – for garnish

For the garlic chili oil:

  • 3 tbsp of vegetable oil
  • 2 garlic cloves – minced
  • 1 tsp of Spicy Japanese Seven Spice Shichimi Togarashi
  • 2 tsp of toasted sesame oil

Instructions
 

  • Bring a pot of water to a boil, then turn fire off and add in udon noodles. Cover pot and let sit for 3-4 minutes to allow noodles to soften and separate. Drain water. Add noodles to two serving bowls, and place silken tofu on top of the noodles.
  • In a large saucepan, combine vegetable broth and mushrooms. Cover and bring to a boil over medium-high heat. Remove cover and add in carrots to the soup broth and cook for 1 minute.
  • Add mirin (if using) to the soup broth. Stir and season with salt. Taste and adjust seasonings if necessary. Continue to cook, uncovered, for 1 to 2 minutes or until mushrooms are softened.
  • While the broth is cooking, add vegetable oil, garlic, and our spicy version of Shichimi Togarashi in a small non-stick pan and gently simmer over low heat, until fragrant. Add in toasted sesame oil, then pour the infused oil into a small sauce dish to serve later.
  • When the soup broth is ready, place a handful of spinach on a slotted spoon, and blanch it in the soup, just until the leaves wilt. Remove the spinach and place the cooked leaves on top of the noodles.
  • Ladle soup and other vegetables over noodles. Garnish with fresh scallions and diced & dried shallots. Drizzle with garlic-chili oil and serve immediately.

Notes

- For a quick & non-spicy version, you can skip the garlic-chili oil, and instead add finely ground white pepper to the soup at the end of the cooking process.

Nutrition

Serving: 150gCalories: 321kcalCarbohydrates: 15gProtein: 6gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 1056mgPotassium: 341mgFiber: 2gSugar: 7gVitamin A: 5822IUVitamin C: 6mgCalcium: 65mgIron: 1mg
Keyword mushroom, noodle, soup
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