12-min. Mushroom Udon Soup Noodles
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!
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 tablespoon 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!
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Nutrition
Calories: 953kcal | Carbohydrates: 180g | Protein: 40g | Fat: 11g | Saturated Fat: 1g | Sodium: 4892mg | Potassium: 208mg | Fiber: 15g | Sugar: 27g | Vitamin A: 2443IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 2mg