Mushroom Udon Soup Noodles. Savoury, delicious, vegan and the perfect soup noodle for a cold day! Great for lunch or dinner. Ready in less than 15 minutes.
A very simple vegetarian recipe idea for those nights when you come home from a long day and you just want healthy food in your stomach pronto. This is my easy Mushroom Broth Udon noodles with tofu, bok choy, enoki mushrooms and some parsley.
I'm using an organic Mushroom Broth by Pacific Foods and this stuff is delicious. I'm not kidding but it's tastier than any meat-based broth I've had. It's savoury but also slightly sweet and it goes so well with noodles of any kind, except for egg noodles. You can also swap out the tofu with some fish based tofu to give yourself more substance if you'd like.
To amplify the taste of the broth, I've added a tablespoon of vegetarian Lee Kum Kee stir fry sauce. Yes, Lee Kum Kee offers vegetarian Asian sauces! They even have a vegetarian Hoisin Sauce and I bought both at my local T&T grocery store.
I really hope you enjoy this Japanese mushroom udon noodle soup! Don't forget to also check out my other related recipes below!
Other Recipes You May Like!
20 minute Udon Carbonara
Stir Fried Vegetable Tofu Udon
Mushroom Udon Noodles
For this Recipe
You will need the following ingredients for my tofu mushroom udon soup:
- 4 cubes of fried tofu or as much as desired
- 1 serving of frozen udon noodles
- 3 stems of green bok choy, washed well
- handful of enoki mushrooms as much as desired
- small handful of flat parsley, washed and roughly chopped
- 1 tbsp of vegetarian stirfry sauce
- 1 tsp sesame oil
- 2 cups of mushroom broth
How to make mushroom udon noodle soup
- In a small pot of boiling water, blanch your udon noodles until loosened, approximately 2 minutes on high heat. Strain them and set aside in your serving bowl.
- In the same small pot set on high heat, add in the mushroom broth along with the vegetarian stirfry sauce. Then add in the bok choy, tofu cubes, enoki mushroom and parsley. Cover with a lid and boil for 5 minutes.
- Pour soup and all the fixings on top of your blanched udon noodles. Serve immediately and enjoy!
Give it a try!
Well I hope you give my Mushroom Udon Soup Noodles recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this mushroom udon soup recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my tofu mushroom udon soup, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
Disclaimer: I am not sponsored by the companies listed in this blog.
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
12-min. Mushroom Udon Soup Noodles
Ingredients
- 4 cubes tofu fried kind
- 250 grams udon noodle frozen kind
- 4-5 stems of bok choy washed well
- ½ cup enoki mushrooms as much as desired
- ¼ cup parsley washed and roughly chopped
- 1 tbsp vegetarian stir fry sauce
- 2 cups mushroom broth
- 1 tsp sesame oil
Instructions
- In a small pot of boiling water, blanch your udon noodles until loosened, approximately 2 minutes on high heat. Strain them and set aside in your serving bowl.
- In the same small pot set on high heat, add in the mushroom broth along with the vegetarian stir-fry sauce and sesame oil. Then add in the bok choy, tofu cubes, enoki mushroom and parsley. Cover with a lid and boil for 5 minutes.
- Pour soup and all the fixings on top of your blanched udon noodles. Serve immediately and enjoy!
Comforting and so good. I love making when I need something warm to eat. So easy too.