Vegan Udon Noodles Soup with Tofu and Vegetables

5.0
(5)
4 Reviews
2 Photos

This is a savory vegan soup recipe with udon noodles, tofu and delicious Asian vegetables like bok choy and shiitake mushrooms.

Submitted by Seema Jain
Updated on December 26, 2024
Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • ½ (16 ounce) package tofu

  • 6 ounces fresh udon noodles

  • 1 tablespoon oil, or as needed

  • 1 serrano chile pepper, minced, or to taste

  • 1 teaspoon minced fresh ginger root

  • 32 ounces vegetable broth

  • 3 carrots, chopped

  • 5 ounces shiitake mushrooms, chopped

  • ½ cup chopped bok choy

  • ¼ cup chopped green onions

  • 1 teaspoon sesame oil

  • 1 teaspoon soy sauce

Directions

  1. Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.

  2. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  3. Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.

  4. Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.

  5. Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

  6. Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

Nutrition Facts (per serving)

271 Calories
9g Fat
38g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 271
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 6%
Sodium 817mg 36%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 10g 20%
Vitamin C 10mg 11%
Calcium 256mg 20%
Iron 5mg 25%
Potassium 325mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Thai Red Curry Tofu Soup
13 Ratings
close up view of Vegetarian Pho (Vietnamese Noodle Soup) in bowls, garnished with fresh herbs and jalapeño slices
Vegetarian Pho (Vietnamese Noodle Soup)
15 Ratings
Best Homemade Vegan Vegetable Soup
1 Rating
Faux-kin Noodle Soup (Vegan Chicken Noodle Soup)
Vietnamese Style Vegetarian Curry Soup
103 Ratings
Vegan Miso Soup
3 Ratings
Pressure Cooker Vegan Red Lentil Soup
Vegetable Tofu Soup with Lemongrass and Coconut Milk
3 Ratings
Tofu and Noodle Coconut-Curry Soup
6 Ratings
Curry Udon
8 Ratings
Healthy Mexican Soup
1 Rating
Vegan Chickpea Noodle Soup
2 Ratings
Easy 5-Ingredient Tofu Soup
Split Pea Soup with Tofu
48 Ratings
ramen noodle soup plated in a blue bowl, topped with chopped green onions
Ramen Noodle Soup
119 Ratings
Vegan Borscht
21 Ratings