Quick and easy recipes are always welcome when it comes to feeding yourself and others. Quick and Easy Udon Vegetable Soup Recipe is one of those recipes that is so easy to make yet tastes so delicious. This soup is perfect for a quick and easy vegetarian or vegan meal to indulge in. For the vegan soup version, simply omit the “Ajitsuke Tamago” ramen eggs .
Asian ramen is a quick and healthy meal. They’re perfect for a quick lunch break or a quick meal after work. Ramen is easy to prepare and tastes great. You can try ramen from different Asian countries. Every country has its own style of ramen and each one is unique and delicious. Ramen is a healthy alternative to other Asian dishes like rice or noodles. They are also very tasty and can be personalized with different sauces and condiments.
What are udon noodles?
Udon noodles are a Japanese type of noodle made from a dough made from wheat flour and water. They tend to be thicker than other pastas and have a chewy, sticky texture. Udon noodles are commonly served in soups or curries, but they can also be served as part of a salad or main course.
Udon noodles are used in a variety of dishes in Japanese cuisine. Most udon dishes are noodle dishes in which the noodles are dipped in a broth. This broth can be prepared vegetarian, vegan or with meat and fish. Some of the most popular udon dishes are udon soup, udon curry and udon noodles with shoyu sauce.
Our Asian vegetable soup is so easy:
The broth for our udon soup is made from just three ingredients – vegetable broth, soy sauce and mirin. Bring it to a boil and it’s done. The rest of the soup’s flavor comes from the various side dishes, such as your choice of veggies (pak choi, carrots, mushrooms, onions, garlic), vegan butter, some toasted sesame oil, a few rings of fresh spring onions, sea salt, and lots of freshly ground black pepper. Optional for the vegetarians among you, the yolks of soft-boiled soy eggs add richness to the broth. If you like the soup a bit spicier and spicier, season it with a spoonful of samal oelek or Korean chili paste “gochujang” .
Vegetables for the udon soup
Pak Choi: I love baby bok choy. These small, tender vegetables are so delicious and easy to prepare. It’s perfect for a quick meal, in our soup, or stir- fried for a tasty snack . It is also very healthy and low in calories. Pak Choi is a popular vegetable that originally came from China. Today it is grown and eaten in many Asian countries. Pak Choi has a slightly sweet taste and a soft, juicy consistency. It is a perfect vegetable for salads, soups and stews.
Mushrooms: Asian mushrooms are a great ingredient for a soup because they have a lot of umami flavor. Umami is the fifth sense of taste and is often described as “meaty” or “savory”. It’s a very popular flavor in Asian countries and mushrooms are a great source of it. Mushrooms also have many other health benefits. They are a good source of fiber, vitamin D and phytochemicals. Mushrooms are also hypoallergenic, making them suitable for people with allergies. Asian mushrooms are usually very easy to cook and can be used in many different recipes.
Carrots: There are many health benefits of carrots. On the one hand, they are very nutritious and contain many vitamins and minerals that are good for our body. Carrots are also rich in beta-carotene, which keeps our skin healthy and protects our body from harmful UV rays. Carrots also help to regulate our blood sugar levels and provide our body with important fiber.
I like to use carrots to spoil a clear soup like this one and enhance it visually. Carrot flower carving is a great idea to impress your guests. This is a creative way to use your carrots and turn them into something beautiful. All you need is a carrot, an embossing knife, a knife and some imagination.
First, take your carrot, peel it, and cut off the ends. Now pull the embossing knife lengthwise over the carrot several times. Then take your knife and slice the carrot into thin slices and voila, your carrot flower for the soup garnish is done.
More vegetables are up to your imagination. The pak choi in the soup is usually enough for me. I think it tastes really good and is also very healthy. So I usually eat it for lunch or dinner. Of course there are other types of vegetables that I really like to eat, but the pak choi is simply my favourite.
You are welcome to use more vegetables. This is a healthy diet that will help you stay fit and healthy for longer. Vegetables are rich in nutrients and vitamins that strengthen your body and give you more energy. It’s also a good source of fiber, which keeps your digestive tract going and helps you lose weight.
If you like our quick and easy udon and vegetable soup recipe, you might also like these recipes with udon and pak choi:
- Vegan udon noodle soup with miso
- Japanese soup with vegan dashi
- Fried pak choi with crispy tofu
- Veggie Udon Vegetable Bowl
- Soba noodle bowl with Asian flavors
- Ramen Eggs “Ajitsuke Tamago” – marinated eggs
Quick and easy udon vegetable soup recipe
- 800 G udon noodles* fresh or frozen
- 4 Baby bok choy or more if you like
- 1 carrot
- 100 G mushrooms or oyster mushrooms, mu-err mushrooms, enoki, …
- 4 spring onions
- 500 ml vegetable broth
- 3 tbsp. Soy sauce* or Tamari
- 1 tbsp. Mirin*
- 4 tbsp. butter (vegan)
- 1½ tbsp. Sesame oil* roasted
- Black pepper* from the mill
- 4 Ramen Eggs “Ajitsuke Tamago” << recipe link
- small Bunch of coriander optional
- Sambal Oelek* optional
- gochuyang* optional
- Wash the pak choi well, cut off the bottom end and then cut in half lengthways.
- Peel carrots and cut into thin slices. If you want, you can carve a few pretty flowers out of it, as described above.
- Wash the spring onion and cut into thin rings:
- Place the vegetable broth, soy sauce, and mirin in a small saucepan and heat over low heat. Season with salt (remember, there are pasta and vegetables, but the soy sauce can also contain a lot of salt) to taste.
- Add the pak choi and the carrot slices and simmer for about 3 minutes.
- Now add fresh udon noodles and let it simmer for about 3 minutes. Cook frozen udon separately in a little water al dente and only briefly reheat it in the broth.
- Divide the pasta and vegetables into small bowls and sprinkle well-ground pepper over them.
- Add a knob of vegan butter and let it melt into the pasta.
- Sprinkle the spring onions over the soup and finish with a little toasted sesame oil.
- If you like it hot and spicy, stir in a spoonful of sambal oelek and/or serve the udon-vegetable soup with ramen eggs “Ajitsuke Tamago”.