Vegan Spicy Udon Noodle Soup
Vegan Spicy Udon Noodle Soup: Your New Comfort Food Obsession 🌱🍜
This bowl is a flavor BOMB. A rich, spicy, and savory broth that hugs every thick, chewy udon noodle. It’s loaded with crispy tofu, tender bok choy, and shiitake mushrooms.
It’s the kind of meal that feels incredibly luxurious but is actually straightforward to make. The gochujang base gives it a deep, complex heat that’s just so good. Perfect for a cozy night in.
Per Serving: Approximately 400-500 calories.
1 tbsp neutral oil (avocado, vegetable)
1 tbsp fresh ginger, grated
2-3 tbsp Gochujang (Korean chili paste) check for vegan-friendly brands
8 cups vegan dashi or vegetable broth *
3-4 tbsp soy sauce or tamari
1 tbsp maple syrup or coconut sugar
14 oz block extra-firm tofu, pressed and cubed
18-20 oz fresh or frozen udon noodles (3-4 packs)
For the Vegetables & Garnish:
4-5 heads baby bok choy, halved or quartered
1 cup shiitake mushrooms, sliced
2-3 scallions, thinly sliced
1 carrot, julienned or thinly sliced
Toasted sesame seeds, for garnish
Sliced chili or chili crisp, for extra heat (optional)
*Quick Vegan Dashi: *Steep a 4x4 inch piece of kombu and 2-3 dried shiitake mushrooms in 8 cups of hot water for 20 minutes. Remove solids and use as your broth base.*
Toss the pressed and cubed tofu with 1 tbsp of cornstarch until lightly coated.
Heat 1 tbsp of neutral oil in a large pot or Dutch oven over medium-high heat. Pan-fry the tofu until golden and crispy on all sides. Remove and set aside.
In the same pot, add a bit more oil if needed. Sauté the garlic and ginger for 1 minute until fragrant.
Add the Gochujang and stir for 30 seconds to toast it and release its flavors.
Carefully pour in the vegan dashi or vegetable broth, scraping the bottom of the pot to lift any browned bits.
Stir in the soy sauce, rice vinegar, and maple syrup. Bring to a simmer.
3. Cook the Vegetables & Noodles:
Add the shiitake mushrooms and carrot to the simmering broth. Let cook for 5-7 minutes until the mushrooms are tender.
If using fresh or frozen udon noodles, add them to the broth to cook according to package directions (usually 2-3 minutes). If using dried, cook them separately according to package instructions and divide among bowls.
In the last 2 minutes of cooking, add the baby bok choy to wilt.
Stir the crispy tofu back into the hot soup to warm through.
Remove the pot from the heat and stir in the 2 teaspoons of toasted sesame oil.
Ladle the soup, noodles, and vegetables into deep bowls.
Garnish generously with sliced scallions, toasted sesame seeds, and extra chili if desired.
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