Quick & Easy Vegan Miso Udon Soup

Are you starving and don’t want to potter about in the kitchen making a complicated dish? This is the recipe for you! As long as you have these ingredients in your fridge and pantry, it’s something you can throw together in about 15 minutes or less! If you can’t find dried seaweed, you may substitute with leafy, light tasting veggies like spinach or bok choy. I added Japanese sweet tofu skin typically used for sushi for a contrast in flavor, but you may use regular fried tofu skin or leave it out completely.

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Quick & Easy Vegan Miso Udon Soup

Course Main Course

Cuisine Japanese

Keyword noodles, soup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Eat the Wind

Ingredients

• 500 g water or kombu dashi broth*
• 1 Tablespoon white miso or to taste
• 2 Tablespoons dried wakame seaweed* or to taste
• 1 packet fresh udon thick rice noodles
• ½ packet soft tofu cubed
• 2 slices inariage Japanese sweet tofu skin sliced (optional)*
• Shichimi Togarashi Japanese 7-spice chili powder (optional)

Instructions

• In a medium pot, bring the water or kombu dashi broth to a boil. Add the miso paste and stir to incorporate. Add the dried seaweed, udon, and the two different types of tofu. Bring to a boil for a few minutes until the udon is soft. You may also add any other veggies you like.
• Sprinkle a little (or a lot) of chili powder to add a kick to your soup!

Notes

*You can find kombu (sea kelp) dashi stock powder and dried seaweed online or at Japanese speciality stores. You can find inariage at Japanese grocery stores in the refrigerated tofu aisle or you can make your own.