Vegan Udon Soup (Japanese Noodle Recipe)
Are you craving a heartwarming Vegan Udon Soup? This recipe offers you umami-rich kombu dashi stock with chewy udon noodles, the perfect comfort dish for cold days!
Looking for easy udon recipes? Try my Kake Udon, Zaru Udon, or Yaki Udon!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Vegan Udon Soup:
How To Make Vegan Udon Soup: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Rehydrate the dry wakame seaweed.
Step 2
Slice atsuage and grill.
Step 3
Put soup ingredients into a large pot and bring it to a boil.
Step 4
Boil udon noodles.
Serve the noodles in a bowl, pour the soup, and finish it with toppings. Enjoy your Vegan Udon Soup while it’s still warm. If you like a spicy kick, top it with a sprinkle of shichimi togarashi, a Japanese spice blend.
Vegan Udon Topping Variations
You have the flexibility to add various toppings. Here are some top choices for enhancing your vegan udon soup.
- Green onions (scallion, spring onion)
- Wakame Seaweed
- Spinach
- Agedama – Tempura bits (Crunchy pieces of tempura batter)
- Tororo Kombu – Flakes of kombu seaweed
- Aburaage – Thin deep-fried tofu. Bake on both sides with a toaster to make it
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Vegan Udon Soup
Print Pin SaveEquipment
- 1 Medium saucepan 18 cm/7 inches
- 1 Strainer
Ingredients
- 2 packs Udon noodles, about 360g
- 1 Tbsp Dried wakame seaweed
- ½ Atsuage
- ¼ Scallion
Noodle Soup
- 3¼ cup Water, 780ml
- 1 tsp Kombu dashi powder, 5g
- 2 Tbsp Mirin
- 2 Tbsp Soy sauce
- ½ tsp Salt
Instructions
- Preparation of Ingredients: Place the dried wakame in a small bowl and let it soak for about 5 minutes. Drain the seaweed completely. Slice atsuage and grill for 7 to 10 minutes. Finely chop the scallion.
- Make the Udon Soup: In a large pot, add water, kombu dashi powder, mirin, soy sauce, and salt and boil over medium heat.
- Boil the Udon Noodles: While making the soup, add the udon noodles to a separate pot of boiling water and cook them for about two minutes.
- Drain the noodles: Drain using a strainer and quickly rinse under cold water to remove the extra starch.
- Serve: Serve the drained noodles in a bowl, pour the soup, and place the atsuage, wakame, and scallions on top. You can top it with shichimi togarashi, a Japanese spice, for an extra kick.
Video
Notes
- Adjusting Soup Seasoning: If your udon soup is too salty, you can balance it by diluting it with water. Conversely, if it’s too mild, add more salt to enhance the flavor.
- Udon noodle cooking time typically takes a couple of minutes to cook frozen udon noodles and around 10 minutes or more for fresh or dried udon noodles. The cooking time can vary depending on the type and brand of udon noodles, so please follow the package directions.
