15-Minute Vegan Miso Udon Soup (Without Dashi)
Today we are making a 15-Minute Vegan Miso Udon Soup (Without Dashi)! Miso soup is a comforting staple in Japanese cuisine, traditionally made with a rich dashi broth. However, this 15-Minute Vegan Miso Udon Soup brings a plant-based twist to the classic, skipping the dashi while still delivering deep umami flavors. By combining miso with vegetable stock, this recipe creates a broth that’s equally satisfying and soul-warming, making it perfect for a quick lunch or dinner.
The beauty of this miso udon soup lies in its simplicity and speed. With just 15 minutes of cooking time, you can enjoy a bowl of hearty udon noodles bathed in a flavorful broth. The addition of fresh vegetables like bok choy, snow peas, and mushrooms not only adds nutrition but also brings a delightful texture to every bite. The garlic and ginger add a punch of flavor that makes this soup anything but ordinary.
What makes this recipe truly stand out is its ability to pack in so much flavor with minimal effort. The combination of miso, ginger, garlic, and a medley of vegetables creates a broth that’s super flavorful, bursting with different tastes and textures. Plus, it’s a completely vegan dish, making it a wonderful option for those looking to enjoy a meatless, yet satisfying meal.
What is Dashi?
Dashi is a fundamental component of Japanese cuisine, often described as a type of broth or stock. It’s made by simmering ingredients like kombu (dried kelp) and katsuobushi (dried, fermented, and smoked bonito flakes) in water. Sometimes, dried shiitake mushrooms are added for additional depth of flavor. The result is a light, umami-rich broth that serves as the base for many Japanese dishes.
In miso soup, dashi is used as the base to provide a deep, savory flavor. The broth’s umami complements the miso paste, which is made from fermented soybeans and often includes rice or barley. This combination creates a balanced and flavorful soup that’s both nourishing and satisfying. The dashi enhances the overall taste of the miso soup, making it a staple in Japanese cooking.
Traditional dashi is not vegan because it typically includes katsuobushi, which is made from dried, smoked bonito fish. However, there are vegan alternatives to dashi that use plant-based ingredients to achieve a similar umami flavor.
A common vegan version of dashi is made with kombu (dried kelp) and shiitake mushrooms. These ingredients provide a rich, savory taste without using animal products. You can find recipes and pre-made vegan dashi powders or concentrates in many grocery stores or online, which are great for creating a plant-based broth for soups and other dishes. However, we skip these ingredients in this recipe, and make a soup just as full of flavor!
Why You’ll Love This 15-Minute Miso Udon Soup
Super Flavorful: This soup is a flavor powerhouse, thanks to the thoughtful combination of ingredients that work together to create a rich and satisfying broth. The miso provides a deep umami base, while the fresh ginger and garlic add a spicy, aromatic kick that elevates the overall taste profile. The inclusion of bok choy, snow peas, and mushrooms introduces layers of earthy, slightly sweet, and crisp flavors, making each spoonful a delightful journey for your taste buds. Despite being vegan and dashi-free, this soup doesn’t compromise on taste—it’s a testament to how plant-based ingredients can deliver complex, mouthwatering flavors that rival any traditional version.
Quick and Easy: Life can get busy, and finding the time to prepare a nourishing meal can be challenging. That’s where this 15-Minute Vegan Miso Udon Soup shines. With just a few simple steps, you can have a delicious, wholesome meal on the table in no time. The recipe is designed for efficiency—using vegetable stock cubes instead of preparing a broth from scratch saves time without sacrificing depth of flavor. Plus, the quick-cooking udon noodles and readily available fresh vegetables mean you can pull this dish together even on the busiest of days. It’s an ideal choice for when you need something comforting, nutritious, and fast—perfect for a weeknight dinner or a quick lunch break.
Substitutions
Udon Noodles: This recipe uses udon noodle packets, like these. Use pre-cooked or fresh udon noodles for a quick meal. For dried noodles, cook them according to package instructions before adding to the soup.
Swap with soba noodles or ramen noodles. Soba noodles are naturally gluten-free as well, if you’re looking to avoid gluten. These noodles will maintain the soup’s texture while offering a different flavor profile, such as the nutty taste of soba.
Vegetable Broth Cubes: Substitute vegetable broth or stock cubes with the liquid broth instead. If using the liquid version instead of the cubes, omit the 6 cups of water and use 6 cups of broth instead of the cubes and water from the ingredient list.
Miso: This recipe uses white miso. Try yellow or red miso for a richer taste (although I haven’t tried this). Adjust the amount based on your preference for saltiness and depth of flavor.
Bok Choy: Baby bok choy is smaller than a regular bok choy. Substitute the same amount of a regular head of bok choy. Swap with spinach, as it can provide a leafy texture and mild flavor.
Snow Peas: Substitute with zucchini slices. It has a similar crunch and sweetness, making it a great alternative to snow peas.
White Button Mushrooms: Substitute with shiitake, cremini or oyster mushrooms. Shiitake and cremini add a more intense, umami flavor, while oyster mushrooms offer a delicate texture and taste.
Garlic Paste: Use fresh garlic instead of pre-made paste for the best flavor. Do not substitute with garlic powder.
15-Minute Miso Udon Soup Recipe Notes
- Opt for low-sodium vegetable stock cubes and adjust the amount of miso to control the saltiness.
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If you make this 15-Minute Vegan Miso Udon Soup, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
15-Minute Vegan Miso Udon Soup (Without Dashi)
Equipment
- Stovetop Pot
Ingredients
- 2 tbsp avocado oil
- 2 tsp fresh ginger finely minced
- 2 tsp garlic paste
- 1 medium green onion minced
- 2 cups white button mushrooms sliced
- ½ cup snow peas
- 1 head baby bok choy leaves chopped
- 6 tbsp white miso
- 6 cups hot water
- 2 vegetable broth cubes
- 3 200g cooked udon noodle packets see substitutions section for more information
Instructions
- In a stovetop pot over medium heat, add the oil.
- Once hot, add in the garlic, ginger and green onion. Stir around for 1-2 minutes.
- Add in the mushrooms, snow peas and bok choy. Continue to stir every 30 seconds and cook the vegetables for 3-4 minutes.
- In a small bowl, whisk together the miso, hot water and vegetable broth cubes until a smooth mixture is formed.
- Pour this into the pot on the stove. Stir to combine.
- Lastly, add in the cooked udon noodles. Depending on the packaging of your udon noodles, use total 600g of cooked noodles (weighed after cooking).
- Stir every minute and allow them to cook for 4-5 minutes.
- Remove from the heat.
- Pour the soup into three bowls, evenly separating the vegetables and noodles in each. Enjoy hot!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
- Freezing is not recommend as the texture of the noodles will change.
