Spicy Vegan Udon Noodle Soup
Make this filling, tasty and satisfying soup in less than 20 minutes!
Equipment
- frying pan
- cooking pot
Ingredients
- 4-6 cups vegetable broth
- 7.34 oz pre-cooked udon noodles
- 8 oz firm or extra firm organic tofu
- 1 cup fresh snap peas
- 1 cup chopped green onions
- 2 tbsp white miso paste
- 1 tbsp white or black sesame seeds
- 1 tbsp vegetable oil
- 1-2 tsp sesame oil
Instructions
Prepare the noodles
- Bring a large pot of water to a boil.
- Remove the noodles from the package and throw away the seasoning package.
- When the water is boiling, add the noodle and turn the heat on medium.
- After a few minutes, using chopsticks, gently detangle the noodles.
- Test to make sure they are cooked. Drain and set aside in a bowl.
Prepare the Tofu
- Pat dry the tofu and cut into cubes.
- Heat up a frying pan, then add the vegetable oil.
- Place the tofu cubes making sure they don't overlap and sprinkle some salt and pepper.
- Cook over medium heat and turn to evenly crisp the tofu. Set aside when done.
Prepare the Instant Broth
- Dissolve 2 cubes of vegetable broth into 4-6 cups of boiling water.
Putting it Together
- Place the cooked noodles and snapped peas in the hot broth.
- Set aside 1/4 cup of the broth to mix the 2 tbsp of miso.
- Turn the soup off. Add the sesame oil and mix.
- Add the miso and green onions.
- Split the soup into 2 bowls and top with the fried tofu and sesame seeds.
Notes
You can add thin slices of mushroom slices or carrots too.
I usually add some chili paste and extra soy sauce, but that's just me!
I usually add some chili paste and extra soy sauce, but that's just me!
Nutrition
Calories: 135kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 2514mgPotassium: 36mgFiber: 1gSugar: 5gVitamin A: 1001IUCalcium: 10mgIron: 1mg
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