Cold, rainy weather makes for the perfect setting for soup. Tonight, we embark on a very quick soup journey with Udon noodles. These are very hearty noodles and I love making an Asian style soup with them. Don’t get me wrong, there are plenty of ways to prepare Udon noodles, but soup and stir fry tend to be the most popular. I should venture around and find more some more options, but this soup is one of my favorites. The veggie flavors are great and they pair really nicely with Sriracha for a little kick.
This soup would be great with some chicken for the omnivores of the house and I was planning on preparing this soup two ways, but to my surprise, hubby opted for tofu tonight. I certainly didn’t expect that! I gotta admit…it made me happy that he wanted tofu for once. It’s a rarity.
Anyway, let’s move on to preparing Vegetable Udon Noodle Soup for two!
Vegetable Udon Noodle Soup
Ingredients
- 6 oz firm tofu cubed
- 4 cups vegetable broth
- 14.5 oz Udon noodles
- 1 cup mushrooms coursely chopped
- 3-4 green onions thinly sliced (whites & greens)
- 1/4 cup baby carrots thinly sliced
- 1 1/2 - 2 cups fresh spinach
Instructions
Prepping the tofu
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Drain water and remove tofu from package.
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Fold a few paper towels and put on a plate. Put the tofu on top of the paper towels and top with another few folded paper towels.
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Place a wooden cutting board or two on top to press the excess liquid out. Let sit for 5-10 minutes.
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Cut the tofu block in half and wrap up the other half and refrigerate for later use.
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Chop the remaining half block into 1/2" cubes.
Preparing the soup
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Bring vegetable broth to a boil.
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Add the Udon noodles, tofu, and vegetables.
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Cook for approximately 8 minutes or until noodles are done to your liking.
Recipe Notes
I prefer fresh Udon noodles over the dried ones. You can typically find them in the produce section at most grocery stores.
Enjoy!
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