I am so excited! One more week and it is spring break. It means colorful flowers, warmer weather and most of all no work for two weeks. Although we are experiencing good and sunny weather these past few days, late nights and early mornings are still chilly and cold. A bowl of this hot vegetable udon soup is just perfect to have on those cold nights or for those who are suffering or recovering from a cold. I used the Hon Dashi’s granules and water as the base for the soup and just added mirin, soy sauce, sake and salt for added flavors. I have used the same soup base for my miso soup and other udon soup. This is a very flexible dish; you can add any vegetables you want. It is a simple and easy soup to make and yet very comforting for the soul. Enjoy!

Cooking Tips for Perfect Udon Soup

To make your vegetable udon soup truly shine, focus on the quality of your broth. Using Hon Dashi granules is a great start, but consider simmering the broth with a piece of kombu (dried kelp) for extra umami flavor. Just remember to remove the kombu before it starts to boil, as it can turn slimy. When cooking the vegetables, add them based on their cooking times. Start with the firm vegetables like carrots and daikon, then add quicker-cooking ones like bok choy and mushrooms later on. This ensures everything is perfectly tender without becoming mushy. If you want a little heat, toss in some sliced chili peppers or a dash of chili oil at the end. Don’t forget to taste and adjust the seasoning before serving. Sometimes a little extra soy sauce or a splash of vinegar can elevate the flavors.

Serving Suggestions

Serving your vegetable udon soup is as important as making it. Consider garnishing with thinly sliced green onions, sesame seeds, or a sprinkle of nori for added texture and flavor. For a heartier meal, serve the soup with a side of rice or some delicious gyoza. If you’re feeling adventurous, try topping your soup with a soft-boiled egg. Just boil the egg for about six minutes, then plunge it into ice water before peeling. Placing the egg on top of the soup adds creaminess and richness. Another great option is to serve the soup with a variety of dipping sauces for extra flavor. A simple soy sauce and vinegar mix can complement the dish nicely. Experiment with different toppings and sides to make your meal feel special.

Storage Instructions and Variations

Leftover vegetable udon soup can be stored in an airtight container in the fridge for up to three days. If you need to reheat it, do so gently on the stove to maintain the noodles’ texture. Adding more broth or water during reheating can help revive the soup’s consistency. If you want to freeze the soup, it’s best to freeze the broth separately from the noodles and vegetables. This prevents the noodles from becoming mushy. When you’re ready to eat, just reheat the broth and add fresh noodles and vegetables. For variations, feel free to swap out the vegetables based on what you have on hand. Spinach, kale, or even zucchini can work beautifully. You can also experiment with proteins like tofu, tempeh, or even shrimp if you’re looking for something heartier.

Frequently Asked Questions

What vegetables can I substitute in this soup?

You can swap in any of your favorite veggies like carrots, bell peppers, or zucchini. Just remember to add them at the right time based on how long they take to cook.

How should I store any leftovers?

Let the soup cool down before transferring it to an airtight container. It will keep in the fridge for about 3 to 4 days, but the udon noodles might get a bit soft.

Can I make this soup ahead of time?

You can prepare the broth and veggies ahead of time and store them separately. Just cook the udon noodles fresh when you’re ready to serve.

What can I serve with vegetable udon soup?

This soup pairs well with some light sides like gyoza or a simple salad. If you want to keep it cozy, some rice or a slice of crusty bread works too.

What are some common mistakes to avoid when making udon soup?

One common mistake is overcooking the veggies. Make sure to add them in stages so everything stays crisp and fresh, and always taste the broth before serving to adjust the seasoning.

Vegetable Udon Soup

Liza A

Warm up with a comforting bowl of Vegetable Udon Soup, featuring umami-rich broth and a colorful medley of tender veggies. It's simple, satisfying, and packed with flavor.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Soup

Cuisine Japanese

Servings -6 servings

Calories 350 kcal

Ingredients

8 cups water
5 tsp Hon Dashi bonito soup stock granules
4 tbsp soy sauce
2 tbsp mirin
1 tsp sake
½ tsp sea salt
2 large bok choy rinsed and hard ends trimmed
1 cup broccoli florets
6 pieces fresh shitake mushrooms sliced
20 pieces snow peas
1 ½ lb packaged fresh udon noodles
1 300g package soft tofu, cubed
Chopped green onions

Instructions

In a medium size stockpot, bring water to a boil. Add soup stock granules, soy sauce, mirin, sake and salt; continue to boil until granules are dissolved.
Add the vegetables and noodles; cook for 4-5 minutes or until noodles are tender. Add tofu; cook for another minute or two.
Transfer to soup bowls and garnish with chopped onions.
Serve and enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 1gSodium: 800mgFiber: 5gSugar: 3g

Keyword healthy recipe, quick meal, udon noodles, vegetable soup, vegetarian

Tried this recipe?Let us know how it was!