I don’t know about you, but I’m always in the mood for some nourishing noodle soup. Especially a pretty purple vegan udon noodle soup full of cabbage, green onions, and a tantalizing toasted sesame flavor. Add a couple shakes of crushed red pepper and my stomach is in soup paradise!
Where can you go to get this undeniably brilliant udon brew? Why, right in your own kitchen, of course! I’ll show you how to make this one-pot, super easy, soul-warming vegetarian udon noodle soup recipe in less than thirty minutes. You’ll be enjoying many mouthwatering bowls before you can even say souper-duper.
We try to add as many healthy (and tasty!) ingredients that we can into our recipes to boost up your nutrient buck. These are just a few we wanted to highlight:
Purple Cabbage – This is the star of the show, because simmering purple cabbage in this soup crates a beautiful purple broth. We’re huge fans of cabbage noodle soup. Plus, cabbage is low in calories, a good source of fiber, and high in vitamins A, C, K, and B6.
Super Firm Tofu – We love tofu! It’s high in plant-based protein, healthy isoflavones, and calcium. Plus, it’s affordable, easy to find at any grocery store, and lasts a while in the fridge.
Garlic – The flavor king! Packed with vitamins B, C, manganese, selenium, and iron, garlic is always a health win. Plus, it’s incredibly good for your immune system. If you’re like us and can never add enough garlic to recipe, feel free to ramp it up in this soup!
Onions, celery, and zucchini – Bring on the veggies! These are all very low in calories, while still adding a good amount of soluble fiber, antioxidants, vitamins, and minerals. Isn’t it amazing how many benefits you can get from a single bowl of soup?
Yes, udon noodles are almost always vegan! Udon is typically made from just three main ingredients:
As with all things, it’s wise to check the packaging as the udon noodle ingredients may vary by brand, but when eating at restaurants or at friend’s houses, we generally assume udon noodles are vegan. You can find dozens of vegan udon recipes online, but this is one of our favorites!
If you’re gluten-free or maybe you just think that udon is ugly, feel free to find other neutral noodles that you do love. Here’s a quick Noodle 101:
With all of these vegan noodle options, you can create an entirely new style of soup by switching out the noodles, veggies, or toppings. Let your imagination run wild!
Here are a few fun ways to slightly alter this vegetable udon recipe––though, sometimes, a simple slurp right out of the bowl is best!
Any liquid leftovers can easily be stored in a covered glass container for a few days in the fridge. To reheat, simply place in a microwave safe bowl and heat for 2 minutes or pour into a saucepan and heat over medium-high for about 5 minutes (or until desired temperature). If you wish, add extra veggies, noodles, or broth to the mixture before heating to stretch the soup farther.
You can also freeze any leftover soup for later use. Allow the liquid to cool and come to room temperature before pouring into freezer safe containers. Seal completely and then store in the freezer for up to 3 months. To defrost, take your soup out of the freezer and allow to thaw overnight in the refrigerator. Re-heat as instructed above. Your soup will still be scrumptious!
If you give this vegan udon recipe a try, we’d love to hear what you think! Leave your star rating and thoughts down below. Noodle cheers!
This Vegan Udon Noodle Soup recipe was developed by Michelle Cehn. Article written by Gina House and edited by Amanda Meth. Content copyright World of Vegan, all rights reserved. Photos by Zhoro Apostolov. This delicious cake recipe includes affiliate links when available and shopping through these links supports World of Vegan.