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
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.
Mix in tofu and noodles and cook for 3 minutes. Taste and adjust seasoning, if needed.
Transfer soup to bowls and enjoy!
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This post was created in collaboration with JSL Foods as part of their Blogger Recipe Challenge.