One Pot Veggie Udon Soup is perfect for those chilly nights when all you want to do is order take-out. Curl up with a big bowl of my protein packed udon soup this winter. With one pot and 3 easy steps, you’ll be warm in less than 15 minutes.
If you’ve been following along with my eating habits the past few months, you know I’ve fully embraced soup season. I can’t seem to get enough! I’ve been slurping my way through lunch and dinner, and I’m not ashamed.
While I do love a creamy soup with dinner rolls, I might just love noodle soups even more! Packed full of fresh veggies, fan-favorite sauces, diced tofu, and udon noodles–my take on the classic soup is bursting with flavor, satisfies hunger, and warms you up!
For this recipe, I used Fortune Udon Noodles by JSL Foods. They’re fresh, pre-cooked, cholesterol-free, and MSG-free. What I appreciate most about these noodles is that they cook in just minutes! I don’t feel guilty because Fortune Udon Noodles are made with 100% natural ingredients. This quick homemade dinner serves the entire family and is so much healthier than ordering food in.
One Pot Veggie Udon Soup
6 cups water
2 tablespoons vegetarian better than bouillon
2 tablespoons soy sauce
1 teaspoon mirin
1 teaspoon Sriracha
4 cloves garlic, minced
1/2 yellow onion, sliced
2 cups mushrooms, sliced
2 cups baby spinach
1 package extra firm tofu, drained and diced
1 package Fortune Udon Noodles Mushroom Flavor
1. In a large pot, add water, bouillon, soy sauce, mirin, and Sriracha. Bring to a boil then add garlic, onion, mushrooms, and baby spinach. Cook for about 5 minutes.
2. Mix in tofu and noodles and cook for 3 minutes. Taste and adjust seasoning, if needed.
3. Transfer soup to bowls and enjoy!
Like what you read? Click here to subscribe to my email list!
This post was created in collaboration with JSL Foods as part of their Blogger Recipe Challenge.