Vegetable Udon Noodle Soup
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Vegetable Udon Noodle Soup

This slurper incorporates some of my very favorite Japanese flavors, and my kids’ favorite noodle, udon.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: Japanese
Servings: 8 People
Calories: 154kcal
Author: Katie Workman

Ingredients

  • 10 cups less sodium vegetable broth
  • 1 cup thinly sliced carrots
  • 1 tablespoon minced fresh ginger
  • 1 cup sliced scallions white and green parts
  • 1 8-ounce package firm tofu cubed (optional)
  • 3 tablespoons white miso paste
  • 1 cup peas fresh or frozen
  • 6 ounces dried udon noodles
  • 2 packages enoki mushrooms trimmed and halved (optional)
  • 1 tablespoon Ponzu sauce
  • 2 tablespoons soy sauce or more to taste

Instructions

  • Heat the vegetable broth in a large pot over high heat. When the broth comes to a simmer, lower the heat to medium and add the carrots, ginger and scallions.
  • Add the tofu, if using, and cook for 5 more minutes. Stir in the miso paste, peas, mushrooms, and ponzu sauce and cook for another minute, until the peas are hot.
  • Meanwhile cook the noodles according to package directions, drain, and rinse with cold water. Add them to the soup and heat until just barely simmering. Divide the soup into 4 bowls and serve hot.

Nutrition

Calories: 154kcal | Carbohydrates: 26g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 1977mg | Potassium: 153mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3562IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 1mg