Vegan Udon Soup
Serves 2
5 mins prep
10 mins cook
15 mins total
Are you craving a heartwarming vegan udon soup? This recipe offers you umami-rich kombu dashi stock with chewy udon noodles, the perfect comfort dish for cold days!
Noodle Soup
Preparation of Ingredients: Place the dried wakame in a small bowl and let it soak for about 5 minutes. Drain the seaweed completely. Slice atsuage and grill for 7 to 10 minutes. Finely chop the scallion.
Make the Udon Soup: In a large pot, add water, kombu dashi powder, mirin, soy sauce, and salt and boil over medium heat.
Boil the Udon Noodles: While making the soup, add the udon noodles to a separate pot of boiling water and cook them for about two minutes.
Drain the noodles: Drain using a strainer and quickly rinse under cold water to remove the extra starch.
Serve: Serve the drained noodles in a bowl, pour the soup, and place the atsuage, wakame, and scallions on top. You can top it with shichimi togarashi, a Japanese spice, for an extra kick.
