Vegan Udon Noodle Soup

This vegan Udon Noodle Soup is really delicious and super healthy. The more vegetables, the better! Udon noodles are soft Japanese noodles made from wheat flour and work perfectly in all kinds of soups. If you cannot find these noodles, you can also use other types of noodles. But the udon noodles make this soup extra special. Let us know what you think of this dish in the comments below.

Serves: 4-6
Preparation time: 15 minutes
Total time: 30 minutes

Ingredients

soup
30 g dried shitake (Plus 236 ml boiled water)
1 tsp sunflower oil
180 g onions
25 g garlic
40 g ginger
2 tsp sesame oil
⅛ tsp chili flakes
1200 ml water
1 ½ tsp salt, to taste
1 tsp miso pasta
3 tbsp soy sauce
8 g turmeric root (if you can’t find this, replace with 1 tsp turmeric powder)
½ tsp black pepper
425 g carrots
145 g celery
200 g mushrooms

250 g udon noodles
1 can (300 g) corn
2 stalks spring onion
Fresh coriander, for garnish

Method

1. Soak the dried shiitake in hot water. Set aside.
2. Heat the sunflower oil in the pan over medium heat. Peel the onions and cut into half rings. Peel the ginger and cut into strips. Add this to the pan along with the crushed garlic, sesame oil and chili flakes. Fry everything for about 1 minute.
3. Add the water, salt, miso paste, soy sauce, peeled turmeric root and black pepper.
4. Meanwhile, peel the carrot and cut into half slices and add to the pan. Chop the celery into cubes and the mushrooms into slices. Add this to the pan. Stir everything together.
5. Slice the soaked shiitake and add to the pan along with the liquid. Cook everything for 15 minutes.
6. Meanwhile, cook the udon noodles according to the package. Chop the spring onions into thin rings. Divide the noodles, corn, spring onion and the soup over 4-6 bowls. Garnish with some fresh coriander.