Vegan Japanese Udon Noodle Soup Recipe
Ordering udon at traditional Japanese restaurants can be tough on a plant based diet. Most broths, or dashi, contain fish and there is often not a vegan-friendly option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veggums.com.
Cooking tools:
- Pot
- Saucepan
- Stove
- Colander
- Ladle
- Serving bowl
Ingredients
- 12 oz. Japanese Thick Udon Noodles ((1 package))
- 3 oz. Oyster Mushrooms ((2 small packages))
- 1 Bunch Spinach
- 7 1/2 oz. Corn ((½ can))
- 3 1/2 oz. Enoki Mushrooms ((½ package))
- 2 Cups Vegetable Broth ((be sure it is 100% plant-based))
- 1 Cup Water
- 1 Tbsp. Soy Sauce
- 2 tsp. Sesame Oil
- 1 tsp. Roasted Sesame Seeds
- 1 Sheet Nori Paper ((roasted seaweed))
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