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Bowl of Purple Udon Noodle Soup Served over a Wooden Board Close Up

Purple Udon Noodle Soup

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! 
Course dinner
Cuisine Japanese
Keyword asian, dinner, healthy, Japanese, noodles, pasta, soup, udon, winter
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Michelle Cehn


  • 1 tablespoon of toasted sesame oil
  • 1 medium yellow onion sliced or diced
  • 3 stalks of celery sliced into crescents
  • 3 large cloves of garlic minced
  • of a medium purple cabbage roughly sliced into ribbons
  • 1 small zucchini diced
  • 8 cups of flavorful vegetable broth or water and vegan bouillon
  • 8 ounces of udon noodles one standard package
  • ½ block of super-firm tofu cut into small cubes
  • ½  teaspoon of red pepper flakes
  • 2 green onions thinly sliced (for topping)


  • 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. 


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.