This vegan tahini-miso udon is my favorite spicy vegan udon recipe right now. The broth is creamy, rich and completely plant-based!
If you’re looking for a quick noodle soup recipe that offers endless customization, look no further than this vegan tahini-miso udon. You can customize the noodles, the toppings, and the proteins. The broth is just a few ingredients and the combination of tahini, miso, and chili oil makes the most luxuriously creamy vegan udon broth.
You can really get creative with the ingredients for this soup, but here’s what I did:
- Soup base: Sautéed onion, vegan dashi broth, sesame, soy, mirin, and a spicy tahini-miso mixture
- Noodles: Frozen udon
- Protein: Soft tofu
- Toppings: Cooked baby bok choy and shichimi-togarashi marinated carrots
Here are a few ideas for how you can customize your noodle bow:
- Noodles: Try this with soba, ramen, or even rice noodles
- Protein: Pan-fried extra-firm tofu, soft-boiled eggs or your meat protein of choice like shrimp, chicken, or pork
- Toppings: Try it with narutomaki, sliced radishes, scallions, sweet corn, toasted nori or pickled ginger. Get creative with the vegetables in this soup too with sugar snap peas, edamame, mushrooms, or spinach!
How to make this spicy vegan tahini-miso udon:
This recipe is so easy to prepare, and you only need a few ingredients for a rich and tasty udon bowl!
First, sauté an onion. Once it begins to brown, add vegan dashi broth and bring it to a boil. Add the soy, mirin, and sesame oil. Reduce heat and simmer for 30 minutes.
Next, prepare the carrot topping while the broth simmers and cook your udon. Tear the soft tofu into bite-sized pieces.
Finally, after the broth has simmered, scoop out about half a cup of it. Mix it together with tahini, miso, and chili oil. You don’t want them to separate (particularly the tahini) so it’s best to temper them a bit before adding to the broth!
Finally, add the tofu and the baby bok choy to the pot. Turn off the heat and add the tahini-miso mixture. Cover and let stand for 5-7 minutes or until the bok choy is bright green.
That’s it! Ladle that delicious broth over the cooked udon and serve with the carrots on top and garnish with sesame seeds and more shichimi togarashi, if you like.
Looking for more vegan recipes? Check my archives!
If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Vegan Tahini-Miso Udon
- Large pot
- Vegetable peeler
- Medium pot
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and thinly sliced into half-moons
- 5 cups vegan dashi broth
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sesame oil divided
- 3 carrots peeled and shaved with a vegetable peeler or sliced into matchsticks
- 1 teaspoon shichimi togarashi plus more for garnish if desired
- 16 ounces fresh or frozen udon
- 1 pound silken tofu lite-firm, torn into bite-sized pieces
- 10 heads baby bok choy trimmed and rinsed
- ⅓ cup tahini
- 1 heaping tablespoon red miso
- 2-3 tablespoons chili oil plus more if you want a spicier udon
- Salt and pepper to taste
- Black sesame seeds optional, for garnish
Prepare the broth:
- Heat the oil in a wide pot over medium heat. Add the onion and cook for 6-8 minutes until it begins to soften. Pour in the vegan dashi broth and bring to a boil. Add the soy sauce, mirin, and sesame oil. Reduce heat and simmer, covered, for 30 minutes.
Prepare the carrots:
- Combine the shaved carrots in a small bowl with the sesame oil and shichimi togarashi, and use your hands to coat the carrots with the mixture. Season with a sprinkle of salt and set aside.
Cook the noodles:
- Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain, rinse and divide between four bowls.
Prepare the tahini-miso mixture:
- Scoop out half a cup of the warm broth. Add the tahini, miso, and chili oil and mix to combine to temper the tahini.
Finish the broth:
- Add the torn tofu and the baby bok choy to the simmering broth. Turn off the heat and stir in the tahini-miso mixture. Stir gently to avoid breaking up the tofu too much. Cover and let stand for 5-7 minutes until the bok choy is bright green and tender—taste and season once more to your preferences.
- Ladle the warm broth over the noodles and divide the carrots between bowls. Garnish with more shichimi-togarashi and a sprinkle of black sesame seeds if you like. Enjoy!