Description
A comforting and flavorful vegetarian Udon Noodle Soup featuring tender udon noodles, baby bok choy, and mushrooms simmered in a savory vegetable broth seasoned with ginger, soy sauce, and sesame oil. This quick and easy recipe is perfect for a warming weeknight meal and can be customized with a touch of chili for added heat.
Ingredients
Scale
Broth Ingredients
- 8 cups vegetable stock
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch fresh ginger, minced
Vegetables and Noodles
- 4 cups mushrooms, sliced
- 9.5 ounces udon noodles
- 5 heads baby bok choy, ends removed
Optional
- Chili garlic sauce or sliced chilis, to taste
Instructions
- Prepare the Broth: In a large pot, combine the vegetable stock, rice vinegar, soy sauce, sesame oil, and minced ginger. Bring the mixture to a boil over medium-high heat to infuse the flavors.
- Simmer Mushrooms: Once boiling, reduce the heat to a gentle simmer. Add the sliced mushrooms and let them cook for about five minutes until tender and flavorful.
- Cook Udon Noodles: Add the udon noodles to the pot and continue boiling for another four minutes, or follow the package instructions to ensure they are perfectly cooked.
- Wilt Bok Choy: Remove the soup from heat and add the baby bok choy. Cover the pot and allow the bok choy to wilt gently in the residual heat for one to two minutes.
- Serve: Ladle the soup into bowls and serve immediately. Optionally, top with chili garlic sauce or sliced chilis for a spicy kick.
Notes
- You can substitute vegetable stock with mushroom broth for a deeper umami flavor.
- Adjust the soy sauce quantity to control the saltiness of the soup.
- For a protein boost, consider adding tofu or a soft-boiled egg.
- Udon noodles can be substituted with soba or ramen noodles, but cooking times will vary.
- This soup is best enjoyed fresh but can be refrigerated and reheated within 2 days.
