This easy vegetable udon noodle soup is everything you need when you’re feeling a little under the weather. It’s so easy to prepare and so comforting.

This meal is not strictly vegetarian since I used a dashi broth which is a Japanese fish stock, but you can simply replace with vegetable stock and ramp up some of the other flavors, like the sesame, soy, or chili oil.

For this vegetable udon noodle soup, I use sweet potatoes and baby cauliflower, but you can use a wide range of vegetables, such as:

Broccoli florets

Sugar snap peas

Baby corn

Sliced carrots

Shiitake mushrooms

Baby bok choy

With my vegetables, I opted to broil them before adding them to the broth simply to give them a bit of color and add a bit of a charred flavor. You can skip this step, but be sure to cook them in the broth until they are fork-tender.

The broth is very simple to prepare, especially if you use dashi granules. If you prefer to make your own dashi, I love this recipe. I add soy sauce, sesame oil, mirin, and chili oil to the dashi broth and I love the way it turned out.

I think you will love this easy vegetable udon noodle soup! We served this without protein, but if you want to add protein to this dish, you could easy add:

Cubed tofu

Shredded chicken

Thinly sliced seared steak

Seared ahi tuna

Easy Vegetable Udon Noodle Soup This easy vegetable udon noodle soup is everything you need when you’re feeling a little under the weather. It’s so easy to prepare and so comforting. 5 from 1 vote Print Pin Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2 Calories: 469 kcal Author: Kylie Perrotti Equipment Large pot

Medium pot

Sheet pan Ingredients 2 tablespoons neutral cooking oil divided

1 shallot peeled and sliced

3 cloves garlic peeled and minced

6 cups dashi broth homemade or prepared with granules

3 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon sesame oil plus more for the noodles

1-2 teaspoons chili oil depending on spice preference

1 teaspoon dry chives

1 sweet potato peeled and sliced thinly into quarter-moons

10 ounces baby cauliflower trimmed

Salt and pepper to taste For Serving (Optional): Sesame seeds

Chili oil

Shichimi-togarashi Instructions Start the Broth: Heat 1 tablespoon neutral cooking oil in a large pot over medium heat. Add the shallot and cook for 3-5 minutes until it begins to brown and soften.

Add the garlic and cook for 1 minute until fragrant.

Add the dashi broth and bring to a low boil. Reduce heat and add the soy sauce, mirin, sesame oil, chili oil, and dry chives. Simmer for 30 minutes. Taste and season to your preferences. Cook the Noodles: Fill the medium pot with water and bring to a boil. Cook the noodles according to package instructions. Drain and drizzle with 1 teaspoon sesame oil and sprinkle with salt. Broil the Vegetables: Turn the broiler on. Arrange the sweet potatoes and cauliflower on a sheet pan and drizzle with the remaining 1 tablespoon neutral cooking oil. Season with salt and pepper. Transfer to the broiler and cook for 3-6 minutes or until the vegetables are charred and softened. Be careful not to burn them; check the vegetables every 2-3 minutes. Remove from the broiler. Finish the Broth: Add the vegetables to the simmering broth and cook for 2-3 minutes. Turn off the heat. To Serve: Divide the cooked noodles between bowls and ladle the broth and vegetables on top. Garnish with sesame seeds, chili oil, and shichimi-togarashi, if desired. Enjoy! Nutrition Calories: 469 kcal | Carbohydrates: 35 g | Protein: 22 g | Fat: 28 g | Saturated Fat: 4 g | Sodium: 4047 mg | Potassium: 1389 mg | Fiber: 5 g | Sugar: 12 g | Vitamin A: 9251 IU | Vitamin C: 72 mg | Calcium: 284 mg | Iron: 3 mg

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