This quick-cooking Udon “tofu noodle soup” couldn’t be easier! Light and flavorful, you could really make it your own by adding other vegetables. Any hearty leafy green will do. Add carrots, bok choy, bean sprouts or mushrooms (the thin, white, strand-like Enoki mushrooms would be especially pleasing to the eye in this dish).

We kept it simple. Vegetable broth, soy sauce, Udon Noodles, spinach, tofu and green onions.

This recipe makes enough for 2 servings, but can easily be reduced or doubled. At only 240 calories, feel free to toss in some of your favorite vegetables!

Print Pin 0 from 0 votes Tofu Noodle Soup {Vegan} Servings 2 Author Veg Life Staff Ingredients 1 C Vegetable Broth

2 C Water

1 tsp Salt

4 oz. Udon Noodles

2 C fresh Spinach Leaves

1/2 block Firm Tofu cubed

1-2 Green Onions sliced

Soy Sauce to taste Instructions Bring vegetable broth and water to a boil. Add the salt.

To the boiling salted mixutre, add the udon noodles.

When the udon is almost cooked (but still slightly crunchy), add the spinach.

Continue to cook until the udon and sprinach are both tender, but be careful not to overcook the noodles.

Stir in the tofu and green onions.

Remove from the heat.

Season with soy sauce to taste.

Divide between two bowls and garnish with additional green onions, if desired.

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