15-Minute Vegan Miso Udon Soup (Without Dashi)
This quick, flavorful 15-minute vegan Miso Udon Soup is made without dashi and full of umami flavor and fresh vegetables!
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.