Easy Vegetarian Udon Soup (Japanese Noodle Recipe)
Savor this steaming bowl of vegetarian udon soup. This recipe features chewy udon noodles and umami-rich kombu broth, perfect for a quick and wholesome meal!
Equipment
Ingredients
Instructions
- Preparation of Ingredients: Finely chop the scallion. Boil the spinach, drain, and chop it into bite-sized pieces. Boil eggs until cooked to your desired doneness, then cut them in half.
- 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 boiled egg, spinach, and scallions on top. You can top it with shichimi togarashi, a Japanese spice, for an extra kick.
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.
Video
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 38gFat: 16g
This nutritional information is estimated and provided for general reference only.