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–+ servings
Vegan Udon Soup Asian Noodles Recipe

Vegan Udon Soup

This vegan udon soup is a light, nourishing bowl of chewy noodles in a fragrant ginger-garlic broth, ready in about 30 minutes. Simple, healthy comfort food you'll want on repeat.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Choose Serving Size 2

Ingredients 

  • 4 oz udon noodles
  • 4 cups water
  • 3 dried wood ear mushrooms sliced
  • fresh ginger peeled
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • ½ tsp chili paste
  • 2 cloves garlic
  • 1 Tbsp sesame oil
  • 3-4 green onions sliced
  • parsley chopped
  • ¼ cup peanuts
  • salt to taste
  • 4-5 peppercorns

Instructions

  • Pour 4 cups of water into a pot.
  • Add 2 pieces of fresh ginger (about 4-5 cm each), the rice vinegar, chili paste, whole garlic cloves and peppercorns, then bring to a boil.
  • Let simmer on low for 15 minutes, then take out the ginger and garlic.
  • Add the soy sauce and noodles. Cook until the noodles are done (follow the instructions on the package). Season with salt at the end.
  • Soak the dried wood ear mushrooms in hot water for 15-20 minutes, drain, slice, and add them to the broth with the noodles; serve topped with sliced green onion, chopped parsley, peanuts and a few drops of sesame oil.

Notes

Many udon noodles are egg-free, but check the label if you're strictly vegan. Best enjoyed fresh; if storing, keep the broth and noodles separate so the noodles don't turn soggy.