This post may contain affiliate links meaning that at no cost to you I may receive a small commission if you make a purchase using my link. I thank you for your support! Please read my DISCLOSURE for more info.
If you asked me what my favourite cuisine is, I would have such a difficult time to name one only! I am so cosmopolitan when it comes to food 🙂 If you asked me to name just five, that would be easier! But I will still need to cheat a bit naming them: Oriental (this is my cheating as it will include Japanese, Chinese, and Korean cuisines), Italian, Indian, and of course Russian and Uzbek. All of them differ from each other, but almost all of them have one thing in common. One ingredient you will find in many of these. And that would be pasta or noodles of any kind. You can call them noodles, spaghetti, lapsha, lagman noodles, but they will be my favourite dish ever! This is why Veggie Udon noodles soup is a frequent dish in our house.
Another reason I like this recipe a lot, as it literally takes you 10 minutes prepping the veggies, 5-7 minutes stir frying them, and in the meantime, you boil the water, make broth to cook the noodles, and this is it. You have a cool dinner full of vitamins in 20 minutes!
Veggie Udon Noodles Soup – made vegan
If you have been following me for a while, you know that we like to make our meals from scratch. We like to improvise and use what we have in the garden (or in the fridge) at this moment. We do have a small supply of dry foods like beans, pasta, rice, and flour, as many other families would. Therefore, many of our recipes are more like guidance than the set-in-stone instructions.
You know how they say
So, we had the following products at the moment:
mushrooms, onions, garlic greens, young mustard leaves, carrots, and bok choy. You can add broccoli, daikon, radishes, and green onions.
Cut or slice the veggies as you like.
Add a little bit of vegetable oil to the frying pan. Just to grease it enough so the veggies don’t stick to the pan, and turn the heat on high. Add mushrooms, carrots, onions, soy sauce, and spices, and fry them for 3-4 minutes stirring regularly. Add the greens and remove from the heat.
In the meantime, bring 3-4 cups of water to a boil in a pot, add soy sauce, and udon noodles, and turn the heat off. Important: Check instructions on the noodles package! Some rice noodles require a longer time to cook.
Add noodles and the veggies to a bowl, pour the broth left from noodles, scatter sesame seeds on the top, and serve.
Here you have it.
Veggie Udon Noodles Soup
A delicious meal in less than half hour. Great for either summer or cold winter days.
Would you be able to answer in one word if I asked you what your favourite cuisine is? If not one, what are your three or five favourite cuisines? 🙂 Please share in the comments below 😉
Veggie Udon Noodle Soup - Vegan
- .5 cup sliced onions
- 2 cups sliced mushrooms
- .5 cup sliced green garlic or garlic chives
- 1 cup sliced carrots
- 1 tsp ginger
- 3-5 tblsp soy sauce for both the veggies and the broth
- 1-2 cups various greens (bok choy, mustard greens, cilantro)
- .5 teaspoon ground coriander and cumin optional
- 2-3 packages udon noodles
- Grease the frying pan with oil and turn the heat on high. Add onions, carrots, mushrooms, soy, pepper, and spices, and fry for 3-4 minutes. Add the greens and remove from heat.
- In a separate pot, bring water to a boil, add ginger, and cook the noodles according to the instructions on the package.
- Serve in a bowl layering noodles, vegetables, and scatter sesame seeds on top. Enjoy!