Elana’s Meat-Free Monday: Udon Noodle Soup

Enjoy this soup for dinner or as an appetizer. (VEGAN/VEGETARIAN RECIPES)
This soup is light and easy to make. Photo Credit: Elana Pisani (VEGAN/VEGETARIAN RECIPES)

(VEGAN/VEGETARIAN RECIPES) Udon is a Japanese wheat noodle that is absolutely delicious in soup broth. This udon soup recipe is flavorful and hearty thanks to the added mushrooms and tofu.

Making your own soup is satisfying and allows you to control the ingredients, particularly the sodium content, so don’t be afraid to make it your own by adding your favorite vegetables. Serve a warm bowl for dinner tonight! — Global Animal

Enjoy this soup for dinner or as an appetizer. (VEGAN/VEGETARIAN RECIPES)
You can use thin udon noodles like the ones pictured here or the more traditional thick variety. Photo Credit: Elana Pisani (VEGAN/VEGETARIAN RECIPES)

Udon Noodle Soup
Yield: 4-6 servings

8oz Shitake or White Mushrooms, diced
4 ounces dried Udon Noodles
6 cups Vegetable Broth
7 ounces Firm Tofu, diced
1 tbsp Soy Sauce
1 teaspoon Sesame Oil

Cook noodles in boiling water for 5 minutes. Rinse in cold water and set aside.

Heat the sesame oil in a large skillet. Add the mushrooms and stir fry for 5 minutes.

Bring the vegetable broth and soy sauce to a boil in a large pot.

Add the noodles, mushrooms and tofu to the vegetable broth. Cook for an additional 5 minutes.

Learn more about the Meat-Free Mondays Challenge!

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