This incredibly easy udon noodle soup is a perfect weeknight dinner from The Friendly Vegan Cookbook! All done in one pot, and easy to customize based on what you have on hand.
If you want a comforting by lighter soup for the winter, this recipe is a great one. It’s kinda like a fusion of a traditional chicken noodle soup but with Asian influence with the toppings and udon noodles.
Now, if you’re unfamiliar with Toni Okamoto and Michelle Cehn, they are two powerhouses within the vegan community, and have provided great tools for newbies for years! Toni runs Plant Based on a Budget, and you can see the 4-Ingredient Chocolate Pie recipe from her first book on my blog. Michelle is the founder of World of Vegan which is a great source for recipes and lifestyle tips, plus cute illustrations.
Both Michelle and Toni’s focus for this book is to keep it simple with ingredients, but have tasty recipes that are non-judgmental and easy-to-make. So you have a lot of basics like overnight oats and vegan mashed potatoes, but then some other interesting recipes like ice cream cake and quinoa tots.
The chapters are listed below and are straightforward, though I love the inclusion of a menu chapter for putting a bunch of dishes together by occasion themes!
Friendly Vegan Cookbook Chapters
- Breakfast & Brunch
- Dinner & Entrees
- Warm & Cozy Soups
- Apps, Snacks & Sides
- DIY Staples
- Friendly Vegan Menus
Also, did I mention that I’m giving away a copy of this book to one lucky winner? Giveaway instructions are at the end of the post! Now, as for this recipe, it is so damn simple, and one-pot, so almost anyone can make it. While there aren’t many ingredients, I still wanna give you some options so here are some ideas.
Substitutions & Tips
- Canola oil – any high-temp cooking oil will work here.
- Bunashimeji or enoki mushrooms – the recipe calls for these longer, skinnier mushrooms as an optional addition, but I do think the mushrooms add a lot to the soup. Shiitake mushrooms would also be great!
- Vegetable bouillon – I ended up using vegan beef bouillon cubes in my version, and though it was a slightly saltier end product, I thought it was really good! I would maybe use 2 1/2 cubes instead of 3 if going that route next time.
- Napa or green cabbage – I’ve never had an issue finding Napa cabbage in stores, but if yours doesn’t have it, try an Asian market! (You can also find the mushrooms there, too)
- Udon noodles – as mentioned in the recipe’s description, udon noodles are long, flat Asian noodles that can be found in many stores, but most definitely in an Asian market when in doubt! (I found my dried noodles at Sprouts Market)
- Green onions – these are listed as optional but I definitely recommend you top your soup with these.
- Additional toppings – Toni and Michelle suggest adding cubed, extra-firm tofu to stretch this soup further in terms of helpings and being satiating. And while they didn’t mention it, I added some extra sriracha, toasted sesame oil, and sesame seeds for more flair when eating the leftovers and looooved it!
- 1 tablespoon (15 ml) canola oil
- 1 small yellow onion, diced
- 2 ribs celery, sliced
- 1 large carrot, julienned or diced
- 3 large cloves garlic, minced
- 1 cup (60 g) bunashimeji or enoki mushrooms (long, skinny mushrooms) (optional)
- 9 cups (2.12 L) water
- 3 vegetable bouillon cubes
- 2½ cups (190 g) shredded napa or green cabbage
- 1 (12-ounce, 340 g) package dry udon noodles
- 1 tablespoon (15 g) Sriracha sauce
- Ground black pepper, to taste
- 2 green onions, sliced, for garnish (optional)
- ½ sheet sushi nori (toasted seaweed), finely sliced, for garnish (optional)
- In a large soup pot over medium-high heat, heat the canola oil. Add the onion, celery, carrot, garlic, and mushrooms (if using), and sauté, stirring occasionally, for 5 minutes or until the onion is tender and translucent.
- Pour in the water and bring to a boil. Add the bouillon cubes, cabbage, and noodles, and cook for the amount of time suggested on the package.
- Remove from the heat and stir in the Sriracha sauce and pepper.
- Divide the soup among single-serving bowls. Garnish each bowl with a sprinkle of green onions and finely sliced sushi nori (if using them).
"Friendly Suggestion: Make this soup stretch further by adding a drained and diced block of extra-firm tofu. It will give you a couple of extra servings to enjoy as leftovers, plus a boost of protein. Win-win."
Nutrition Information:Yield: 6Serving Size: 1
Amount Per Serving:Calories: 119Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gSodium: 262mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 4g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
To Enter the Giveaway
Now, to enter the giveaway (for US citizen only – sorry), check out my Instagram post, follow me there, plus Toni and Michelle, and comment!