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Easy Vegetable Udon Noodle Soup_MidPage

Easy Vegetable Udon Noodle Soup

This easy vegetable udon noodle soup is everything you need when you're feeling a little under the weather. It's so easy to prepare and so comforting.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 469kcal

Equipment

  • Large pot
  • Medium pot
  • Sheet pan

Ingredients

  • 2 tablespoons neutral cooking oil divided
  • 1 shallot peeled and sliced
  • 3 cloves garlic peeled and minced
  • 6 cups dashi broth homemade or prepared with granules
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil plus more for the noodles
  • 1-2 teaspoons chili oil depending on spice preference
  • 1 teaspoon dry chives
  • 1 sweet potato peeled and sliced thinly into quarter-moons
  • 10 ounces baby cauliflower trimmed
  • Salt and pepper to taste

For Serving (Optional):

Instructions

Start the Broth:

  • Heat 1 tablespoon neutral cooking oil in a large pot over medium heat. Add the shallot and cook for 3-5 minutes until it begins to brown and soften.
  • Add the garlic and cook for 1 minute until fragrant.
  • Add the dashi broth and bring to a low boil. Reduce heat and add the soy sauce, mirin, sesame oil, chili oil, and dry chives. Simmer for 30 minutes. Taste and season to your preferences.

Cook the Noodles:

  • Fill the medium pot with water and bring to a boil. Cook the noodles according to package instructions. Drain and drizzle with 1 teaspoon sesame oil and sprinkle with salt.

Broil the Vegetables:

  • Turn the broiler on. Arrange the sweet potatoes and cauliflower on a sheet pan and drizzle with the remaining 1 tablespoon neutral cooking oil. Season with salt and pepper. Transfer to the broiler and cook for 3-6 minutes or until the vegetables are charred and softened. Be careful not to burn them; check the vegetables every 2-3 minutes. Remove from the broiler.

Finish the Broth:

  • Add the vegetables to the simmering broth and cook for 2-3 minutes. Turn off the heat.

To Serve:

  • Divide the cooked noodles between bowls and ladle the broth and vegetables on top. Garnish with sesame seeds, chili oil, and shichimi-togarashi, if desired. Enjoy!

Nutrition

Calories: 469kcal | Carbohydrates: 35g | Protein: 22g | Fat: 28g | Sodium: 4047mg | Fiber: 5g | Sugar: 12g | Vitamin C: 72mg
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