Udon, those addictive thick chewy noodles have strung together the hearts of many.

No denying it, I’m a huge fan myself of this delicious Japanese favorite, ranking it as high as my love for ramen.

The funniest part, is that Miso Udon soup isn’t even the most amazing part of the dish,  these noodles are actually only mildly flavored and pretty tasteless on its own. It’s the soup and ingredients that take the credit for that long lasting memorable taste.

Pair Udon with anything from seafood to meat to soy sauce, it will still taste amazing as it goes well with many ingredients.

To add bonus points, it’s also a healthier alternative since it’s a wheat and flour based noodle. If you want to go all out on the healthy scale or just in the mood for some vegetarian cuisine, this Veggie Udon recipe is a must try.

Warning to Carnivores:  This veggie Udon recipe is serious about their vegetables, there’s no meat in sight whatsoever. But meat lovers, you can relax, once you take a bite of those chewy thick noodles soaked in a spoonful of rich Miso soup, you’ll be so in love, you’ll have forgotton all about meat.
Then by the last bite, you can lay back, successfully pat yourself on the back, and feel extra good about eating your veggies.

Vegetable Miso Udon Soup

Serves 6
A vegetable Udon soup so delicious, you’ll feel amazing about eating your veggies.
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  1. Broth
  2. -10 Cups of water
  3. -3 Tablespoons of soy sauce
  4. -3 Tablespoons of sugar
  5. -2 Tablespoons of ginger paste (finely minced ginger will work too)
  6. -1 Tablespoon of onion powder
  7. -1 Tablespoon of garlic powder
  8. -4 Tablespoons of onions (Keep them thinly sliced!)
  9. -1 sheet of chopped of Nori Seaweed
  10. -1/2 Cup of Miso paste
  11. The Good Stuff
  12. -1 Head of broccoli, chopped into florets
  13. -2 Large sliced carrots
  14. -2 Packages (8 oz.) of Udon noodles
  15. -1 Package (12 oz.) of cubed silk tofu
  16. -2 Large handfuls of spinach
  1. Chop the broccoli and carrots, steam them until tender, then set aside for later
  2. In a large soup pot, boil water and the broth ingredients, leaving out the Miso paste
  3. Once everything’s boiled, throw in the Miso paste
  4. Add in the Udon noodles, then cook for another 5 minutes
  5. Add in the tofu afterwards, then stir gently
  6. Serve in the largest bowl you can find (chances are you’ll be craving for seconds!). Add in the veggies, letting the spinach soak in for a few minutes.
  7. Grab a pair of chopsticks and dig in!
  1. This Veggie Udon doesn’t take its name lightly, it’s meant to be loaded with vegetables so don’t just stop at the broccoli and carrots. This Miso soup welcomes all veggies, so throw in as much as your heart desires. By the end of the meal, your health will certainly thank you for it.
By Wenna Pang
Adapted from Produceonparade.com




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