Udon Noodle Soup
A comforting bowl of thick udon noodles in a savory dashi broth, topped with crisp shredded cabbage, carrot, and fresh green onion.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
comfortingJapaneseveganvegetarianplant-basedchewycrunchyweeknight dinner
Ingredients
- 8 oz udon noodles
- 4 cups dashi broth
- 1 cup shredded cabbage
- ½ cup shredded carrot
- 2 tbsp green onion
- 1 tbsp soy sauce
- ½ tsp salt
Instructions
- 1
Cook udon noodles according to package instructions, then drain and set aside.
- 2
In a pot, bring dashi broth to a simmer over medium heat.
- 3
Stir in soy sauce and salt, adjusting to taste.
- 4
Add shredded cabbage and carrot, simmer for 2 minutes until slightly tender.
- 5
Divide noodles among bowls and ladle hot broth and vegetables over them.
- 6
Garnish with sliced green onion and serve immediately.
Tools you’ll need
- pot
- colander
- ladle
- bowls
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