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Spinach-Scallion Coconut Udon

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This spinach-scallion coconut udon recipe is creamy and so easy to make. It’s loaded with spinach, scallions, potato, and coconut milk for a rich, vegan coconut broth.

As I near the end of my cookbook testing, I’m finding myself scraping the bottom of the idea barrel. It can feel frustrating, and I begin to think that there are simply no more ideas left in me.

That’s why it’s such a pleasant surprise when a recipe as beautiful as this one pops out of nowhere. I had an idea for a coconut udon recipe. I knew I wanted it to be green. Green broths and soups can be difficult to get right. If you go too far with browning the vegetables or with steaming the spinach, you’ll end with mud. It’ll taste delicious, but it’ll lack that beautiful, bright, spring-green color.

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That’s the key to this coconut udon recipe. Keep the heat moderate–not too hot–and be careful not to overcook any of the key ingredients, specifically the scallions and spinach. You want to retain as much of the green color as possible in order to have a beautiful finished dish.

How to make this spinach-scallion coconut udon:

This udon is super easy to make. You’ll want a food processor or blender or immersion blender so you can blitz the broth into a creamy, smooth texture.

First, start the broth by sautéing chopped scallions over moderate heat. You want to sweat and soften them, but you don’t want to brown them. Be mindful of the heat and flip them regularly. Next, add a peeled, chopped potato. This will add a bit of substance and thickness to the broth. From there, pour in water or vegetable stock and bring to a boil. Once the potato is fork-tender, add the spinach and let it cook until just wilted and bright green. Immediately turn off the heat and let it cool for 5–10 minutes.

From there, blend the broth until very smooth and then add the coconut milk and blend again.

To finish it up, ladle the cooked broth into shallow bowls and pile the udon on top. Garnish with black sesame seeds, a drizzle of sesame oil, and thinly sliced scallion greens.

Looking for more vegan recipes? Make sure you check out my vegan blog, Exploring Vegan!

Spinach-Scallion Coconut Udon_MidPage

Spinach-Scallion Coconut Udon

This spinach-scallion coconut udon recipe is creamy and so easy to make. It's loaded with spinach, scallions, potato, and coconut milk for a rich, vegan coconut broth.
4.41 from 10 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 458kcal

Ingredients

  • 1 tablespoon neutral oil
  • 8 scallions divided
  • 1 large potato peeled and diced
  • 3 cups water
  • 5 ounces spinach
  • 15- ounce can full-fat coconut milk
  • 16 ounces fresh or frozen udon
  • Salt and pepper to taste

For serving, optional:

  • Sesame oil
  • Black sesame seeds

Instructions

Prepare the scallions:

  • Clean and trim the scallions. Cut off the green parts from 4 of the scallions and reserve for garnish. Cut all of the remaining scallions into thirds.

Prepare the scallion garnish:

  • Cut the 4 scallion greens in half cross-wise. Using a sharp knife, cut the halved pieces in half again lengthwise to create a flat side. Very thinly slice each of these flat pieces of scallion greens into thin matchsticks, about 1/8-inch or 1/16-inch wide. The scallion slices will curl naturally. Set them aside in a bowl and reserve for garnish.

Prepare the broth:

  • Heat the oil in a wide pot over medium heat. Add cut scallions to the pot and cook, stirring occasionally, until bright green about 5–7 minutes. The scallions shouldn’t brown, so adjust the heat as necessary to prevent browning.
  • Add the diced potato and pour in the water. Season liberally with salt and pepper. Bring to a boil and then reduce heat and simmer for 25 minutes or until the potato is fork tender.

Cook the noodles:

  • As the broth simmers, bring a large pot of water to a boil. Cook the udon according to package instructions and then drain and rinse. Set aside.

Cook the spinach:

  • After the broth has simmered, add the spinach to the pot and cook for 5 minutes until bright green. Do not overcook the spinach! Turn off the heat and allow the broth to cool for 5 minutes.

Blend the broth:

  • Transfer the broth to a food processor or blender. Pulse until smooth. Add the coconut milk and blend once more until smooth. Taste and season with salt and pepper.

To Serve:

  • Ladle the broth into shallow bowls. Place a portion of the udon on top and arrange the scallion slices on top. Garnish with a drizzle of sesame oil and a sprinkle of black sesame seeds. Enjoy!

Nutrition

Calories: 458kcal | Carbohydrates: 47g | Protein: 12g | Fat: 28g | Sodium: 616mg | Fiber: 5g | Sugar: 5g | Vitamin C: 26mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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