Vegan Hot-and-Sour Shiitake Udon Soup

Vegan Hot-and-Sour Shiitake Udon Soup

Fortifying this vegan udon soup with tofu, shiitake mushrooms, and ample colorful vegetables makes this an ultra-satisfying meal. 

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Serves: 4

This cure-all soup from The Healthspan Solution cookbook is packed with the healing powers of garlic and ginger, and makes for a delicious, easily customizable dinner.

What you need:

1 bunch udon noodles
1 tablespoon minced ginger
2 bunches scallions, sliced (reserving 2 tablespoons of green portion for garnish)
4 cups shiitake mushrooms, stems removed and tops sliced
1 teaspoon sesame oil
1 tablespoon minced garlic
6 cups low-sodium vegetable broth
2 tablespoons tamari
¼ cup lemon juice
2 tablespoon seasoned rice vinegar
1 (15-ounce) package firm tofu, cut into ½-inch cubes
½ cup shredded red cabbage
½ cup shredded green cabbage
1 cup shredded carrots
¼ teaspoon black pepper

What you do:

  1. Cook udon noodles according to package directions, rinse with cold water, and set aside.
  2. Over medium-high heat, heat a large stockpot. Once hot, sauté ginger and scallions with 2 tablespoons water until aromatic, about 2 minutes. Add mushrooms and another tablespoon of water and sauté until softened, about 3 minutes.
  3. Push ingredients to side of pot and drizzle sesame oil in center. Add garlic to oil and sauté for 1 minute or until golden, being careful not to scorch. Combine all ingredients by stirring.
  4. Add vegetable broth and tamari, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 5 minutes. Add lemon juice, rice vinegar, tofu, cabbage, and carrots, and simmer for 2 minutes more. Add black pepper. 
  5. To each bowl, add desired portion of udon noodles and ladle broth, tofu, and vegetables on top. Garnish with reserved scallion greens.
For more vegan noodle soup recipes, read:
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