Description
A comforting and flavorful Shiitake Mushroom Udon Noodle Soup made with fresh shiitake mushrooms, tender napa cabbage, and silky tofu in a savory miso and vegetable broth, perfect for a wholesome vegan meal.
Ingredients
Scale
Noodles and Broth
- 8 ounces udon noodles
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon Mirin
- 1 tablespoon red miso paste
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Vegetables and Aromatics
- 1 cup whole shiitake mushrooms, stems removed
- 1/2 yellow onion, thinly sliced
- 1 carrot, thinly sliced into 1 inch pieces
- 1 inch fresh ginger root, minced
- 2 teaspoons garlic, minced
- 4 cups napa cabbage, chopped into 1 inch pieces
Protein and Garnishes
- 6 ounces firm or extra firm tofu, cut into half inch cubes
- Thinly sliced green onion, for garnish
- Sesame seeds, for garnish
- Togarashi spice, for garnish
Instructions
- Cook the udon noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain them well and set aside to prevent overcooking.
- Sauté aromatics and vegetables: In a large pot over medium heat, add the sesame oil and vegetable oil. Sauté the thinly sliced onion, carrot pieces, minced ginger, and minced garlic for about 5 minutes, stirring frequently until the vegetables soften and become fragrant.
- Add mushrooms and cabbage: Stir in the whole shiitake mushrooms (without stems) and chopped napa cabbage. Continue cooking for another 5 minutes, stirring often, until the cabbage and mushrooms have softened and released their flavors.
- Build the soup base: Pour in the vegetable broth, then add soy sauce, Mirin, and red miso paste to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally to incorporate the miso evenly throughout the broth.
- Add tofu and finish simmering: Gently add the cubed firm tofu into the simmering soup and cook for an additional 2 minutes to warm through and allow tofu to absorb flavors.
- Assemble and serve: Divide the cooked udon noodles into serving bowls. Ladle the hot soup with vegetables and tofu over the noodles. Garnish generously with thinly sliced green onions, sesame seeds, and a sprinkle of Togarashi spice for a touch of heat and extra flavor. Serve immediately to enjoy the soup at its best.
Notes
- For best texture, do not overcook the udon noodles; drain immediately after cooking.
- If shiitake mushrooms are unavailable, cremini or button mushrooms can be used as substitutes.
- Adjust the amount of Togarashi spice according to your preferred spice level or omit if sensitive to heat.
- This soup is naturally vegan and gluten-free when using gluten-free udon noodles and tamari instead of soy sauce.
- Leftovers keep well refrigerated for up to 2 days, but noodles may absorb broth and become softer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (about 1.5 cups soup with noodles)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Shiitake mushroom soup, udon noodle soup, vegan Japanese soup, miso soup, vegetarian noodle soup
