This simple and convenient vegetarian udon noodle recipe is abundant with wholesome ingredients such as mushrooms, bok choy, and carrots. It’s an excellent choice for a nutritious lunch or weeknight meal.
- 8 oz of udon noodles
- 3 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of miso paste
- 2 cloves of minced garlic
- A grated, one-inch piece of ginger
- Four ounces sliced shiitake mushrooms
- Two baby bok choy heads that have been cut into bite-size pieces
- One medium-sized carrot cut julienne-style
- Salt and Pepper to your liking
- In a pot over medium-high heat, bring the vegetable broth to a boil.
- Mix in the soy sauce and miso paste; stir until the miso has blended.
- Add garlic and ginger to the pot; sauté until fragrant which lasts about one minute.
- Peel mushroom caps before adding them then cook them for five minutes before putting baby bok choy leaves (including only leaves) + julienne carrot slices; Then let them cook enough time that bok choy will wilt but not lose their vibrant green color (approximately three minutes).
- Boil udon noodles according to package instructions till they are tender.
- After cooking udon noodles, drain cooked noodles under cold running water then transfer them back into your stock mixture.; mix everything together.
7.Season with salt and pepper according to your preference.
Cooking Time & Temperature Guidelines:
Cooking time: Roughly twenty minutes
Temperature guideline：Medium-high heat
- Use Quality Ingredients: Use fresh vegetables without too many spices added like recommended organic bokchoy &.carrots, and other ingredients to enhance the flavor.
- Add Protein-Rich Toppings: Add pan-fried tofu or tempeh cubes before serving udon noodle soup.
- Garnish with Something Refreshing like chopped spring onions, coriander, or parsley leaves can bring out a wholesome flavor.
- This recipe has been kept fairly simple in taste; therefore crushed red pepper flakes are suggested for those who desire spiciness. If you prefer sweet-tasting food use honey or brown sugar but sparingly.
- A sharp chef’s knife is necessary for slicing mushrooms and julienning carrots.
< li > A large pot is required for cooking Udon noodles
< li > Use tongs and ladles when transferring vegetables into hot broth – this can be helpful.
To Sum Up:
This vegetarian udon noodle dish delivers flavorful nutrition in bowlfuls. It requires little effort to prepare and is perfect for busy weeknights knowing that it contains your daily vegetable requirements leaving you feeling nourished, healthy & satisfied!
Sure, here are three popular FAQs with answers for a Quick & Easy Vegetarian Udon Noodle Recipe:
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free udon noodles instead of regular udon noodles. Additionally, be sure to use tamari or coconut aminos instead of soy sauce since soy sauce contains wheat and is not gluten-free.
Can I substitute the vegetables in this recipe?
Absolutely! This recipe is very adaptable and works well with various vegetables such as broccoli, bell peppers, zucchini, snap peas or mushrooms. You can also add protein sources like tofu or tempeh for an extra boost of nutrition.
How do I store leftovers?
If you have leftover udon noodle stir fry you can store it in an airtight container in the refrigerator for up to 3 days. To reheat the leftovers simply place them into a skillet on medium heat stirring frequently until heated through but don’t overcook the veggies too much so they maintain their texture and flavor.