About the Recipe
This Vegan Gluten-Free Tofu and Japanese-Style Udon Soup with Shiitake Mushrooms and Vegetables brings together a medley of flavors and textures in a comforting bowl of goodness. The combination of udon noodles, tofu, shiitake mushrooms, and nutrient-rich vegetables creates a satisfying and nutritious meal. Warm up with the rich umami broth and enjoy the nourishing balance of ingredients in this delightful Japanese-inspired soup.
● 4 oz gluten-free udon noodles
● 4 cups vegetable broth
● 1 cup sliced shiitake mushrooms
● 1 cup firm tofu, cubed
● 1 cup sliced bok choy or baby spinach
● 1 small carrot, julienned
● 2 green onions, sliced
● 2 cloves garlic, minced
● 1 tablespoon soy sauce or tamari (gluten-free soy sauce)
● 1 tablespoon miso paste (ensure it's gluten-free)
● 1 teaspoon sesame oil
● 1 teaspoon grated ginger
● Salt and pepper to taste
Cook the gluten-free udon noodles according to the package instructions. Drain and set aside.
In a pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger. Sauté
for about 1 minute until fragrant.
Add the sliced shiitake mushrooms and cook for another 3-4 minutes until they start to soften.
Pour in the vegetable broth and bring to a gentle simmer.
In a small bowl, whisk together the miso paste and soy sauce with a ladle of the hot broth until the miso is dissolved. Add this mixture back into the pot.
Add the cubed tofu, julienned carrot, and sliced green onions to the pot. Simmer for 5-7 minutes until the tofu is heated through and the vegetables are tender.
Stir in the sliced bok choy or baby spinach and cook for an additional 2 minutes until wilted.
Season the soup with salt and pepper to taste.
Divide the cooked udon noodles between two bowls and ladle the hot soup over them.
● Protein: 14g
● Fats: 5g
● Fiber: 3g
● Carbohydrates: 31g
● Sugar: 4g
● Calories: 210