Vegan Ginger Udon Noodle Bowl

Emily von Euw

Vegan Ginger Udon Noodle Bowl

Chewy udon noodles, edamame, and carrots are simmered in a delicious, savory miso-ginger broth.


A steamy bowl of noodle soup is perfect anytime of year, and we love the chewiness and slurpability of Japanese udon nodules. 

What you need:

2½ cups uncooked whole grain, gluten-free udon noodles
2 cups uncooked edamame
1-inch piece ginger, peeled
1 large carrot
½ cup water, as needed
1 teaspoon maple syrup
2 tablespoons miso paste
¾ cup chopped green onions
¼ teaspoons black pepper (optional)

What you do:

  1. Cook noodles according to package directions, except drain a few minutes early and rinse with cold water. Steam edamame for 8 minutes, then shell out soybeans. Grate ginger, and peel and slice carrot into thin strips (like noodles) on a mandolin or by hand.
  2. In a frying pan over medium-high heat, add 1/4 cup water and ginger, maple syrup, and miso. When water starts steaming and bubbling slightly, stir miso around until it combines with water. Add more water if desired. Lower heat and add noodles and carrot strips. Stir everything together to coat in miso sauce. Remove form heat and add soybeans and green onions.
  3. Ladle into serving bowls and top with black pepper.
For more plant-based recipes like this, read:

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