This eye-catching spin on vegan udon noodle soup recipe has a gorgeous natural purple hue because it's loaded with purple cabbage. It's flavorful, very easy to make, and will warm you from the inside out. Magic!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: dinner
Cuisine: Japanese
Servings: 4
Calories: 325kcal
Author: Michelle Cehn
Ingredients
1tablespoontoasted sesame oil
1mediumyellow onionsliced or diced
3stalkscelerysliced into crescents
3large clovesgarlicminced
⅓mediumpurple cabbageroughly sliced into ribbons
1smallzucchinidiced
8cupsflavorful vegetable brothor water and vegan bouillon
8ouncesudon noodlesone standard package
½blocksuper-firm tofucut into small cubes
½teaspoonred pepper flakes
2green onionsthinly sliced (for topping)
Instructions
In a large pot over medium heat, add the toasted sesame oil, onion, celery, and garlic and sauté for 3-5 minutes until onion starts to become translucent.
Add purple cabbage, zucchini, and vegetable broth and bring to a boil.
Add udon noodles and cook according to package instructions, stirring regularly to prevent the noodles from sticking. Toss in cubed tofu.
Serve topped with red pepper flakes sliced green onion.
Notes
This vegan udon soup recipe is very versatile. Use this as a base and add in any vegetables you'd like! For a more savory tofu, feel free to bake or sauté your tofu prior to adding to the soup.