veggie udon noodle soup.


The cold weather has me craving some hot veggie noodle soup! One of my favorite meals in the winter is the udon noodle soup at  at Tokyo Lunchbox; so I tried using what I had on hand to come up with something…My son LOVED this recipe and ate every last bite (as did my husband and I!)

here’s what you need:

2 bundles of dried udon noodles

6 cups vegetable broth
3 cups water
1 vegetarian bullion cube
2-3 T miso paste (i used yellow miso)
1 tspn minced ginger or ginger paste
1/4 cup soy sauce

vegetables such as
green onions


First prepare your tofu. Preheat your oven to 400 degrees. Slice tofu into about 1 inch thick strips and place on a baking sheet.  Bake for 15 minutes and then flip, baking for about 10 minutes more. When cooled, cut into 1 inch squares. Set aside.

Clean and chop all of your veggies; set aside.

Prepare your udon noodles according to package directions; set aside.

Put all of your ingredients for the broth into a big stockpot and add the chopped carrots; Bring to a boil and then sort of simmer – after about 10 minutes add the zuchinni and green onions.  After about 5 minutes or so, add the tofu – and right before serving toss in the noodles, broccoli and spinach until the spinach is blanched (about 2 minutes or so – you dont want mushy brocolli)

Ladle into bowls and serve with Japanese seven spice to give it a little heat!

3 responses to “veggie udon noodle soup.

  1. This looks delicious! I love Asian soups!

  2. This looks so warm and comforting! I love miso soup, but this makes it a meal! 🙂

  3. This looks comforting and wonderful! Celeste 🙂

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