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Recipes
Veggie Miso Udon Soup

14 INGREDIENTS • 6 STEPS • 50MINS

Veggie Miso Udon Soup

Recipe
4.5
4 ratings
Miso Udon Noodle Soup- I could eat this soup every day! A simple miso broth with bok choy, shiitake mushrooms, soft tofu, and udon noodles. Vegan recipe.
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Miso Udon Noodle Soup- I could eat this soup every day! A simple miso broth with bok choy, shiitake mushrooms, soft tofu, and udon noodles. Vegan recipe.
50MINS
Total Time
$5.77
Cost Per Serving
Ingredients
Servings
6
us / metric
Broccoli
1 head
Broccoli
cut into florets
Carrot
2
Large Carrots, sliced
Udon Noodles
2 pckg
(8 oz)
Udon Noodles
Silken Tofu
1 pckg
(12 oz)
Fresh Spinach
2 handfuls
Broth
Water
10 cups
Water
Soy Sauce
3 Tbsp
Granulated Erythritol
3 Tbsp
Granulated Erythritol
or Sugar
Ginger Paste
2 Tbsp
Ginger Paste
or Finely Minced Ginger
Onion Powder
1 Tbsp
Onion Powder
Garlic Powder
1 Tbsp
Garlic Powder
Scallion
1 bunch
Scallion, thinly sliced
4 scallions per 6 servings
Nori Sheet
1
Nori Sheet, chopped
Miso Paste
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
327
Fat
3.3 g
Protein
16.3 g
Carbs
56.6 g
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Veggie Miso Udon Soup
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Cooking InstructionsHide images
step 1
Steam the Broccoli (1 head) and Carrots (2) so they are just tender. Once done, set aside for use later.
step 1 Steam the Broccoli (1 head) and Carrots (2) so they are just tender. Once done, set aside for use later.
step 2
In a large soup pot, bring Water (10 cups), Soy Sauce (3 Tbsp), Granulated Erythritol (3 Tbsp), Ginger Paste (2 Tbsp), Garlic Powder (1 Tbsp), Onion Powder (1 Tbsp), Scallion (1 bunch), and Nori Sheet (1) to a boil.
step 3
Once boiling, turn to a simmer and once it stops boiling, add in the Miso Paste (1/2 cup). Whisk well to incorporate.
step 4
Now, add Udon Noodles (2 pckg) and allow to cook 5 minutes.
step 4 Now, add Udon Noodles (2 pckg) and allow to cook 5 minutes.
step 5
Add in the Silken Tofu (1 pckg) and stir gently to combine.
step 6
Serve in a soup bowl and add in the Fresh Spinach (2 handfuls), steamed broccoli, and carrots. Allow a few minutes for spinach to wilt, then eat!
step 6 Serve in a soup bowl and add in the Fresh Spinach (2 handfuls), steamed broccoli, and carrots. Allow a few minutes for spinach to wilt, then eat!
Tags
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Dairy-Free
American
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Japanese
Vegetables
Soup
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