Vegetarian udon noodle soup—a Japanese vegan recipe (2024)

FAQs

Is Japanese udon vegan? ›

Generally yes, udon is vegan-friendly as it's simply made from wheat flour and water. They're one of the few types of noodles that don't commonly contain egg. However, it's always worth double-checking an ingredients list or asking at a restaurant to make sure.

At its core, udon is made from a simple mixture of wheat flour, water, and salt, which at first glance, seems perfect for vegetarians and vegans. However, the traditional udon broth often leans on seafood, like dried sardines and bonito flakes, for its rich flavor.

The base is made up of fresh garlic and ginger, miso paste and soy sauce. To that we'll add vegetable broth (you can add a splash more soy sauce to taste if you want your soup to be a little saltier). Once the broth comes to a simmer, it's time to add the udon noodles and bok choy.

Aside from the flavourful textures and all-around taste that's tied to udon soup, the soup as a whole is greatly beneficial for you to eat. After all, it's filled with essential vitamins and minerals from its broth, noodles, and veggies that are in it to consume. Udon soup is such a versatile cuisine.

Japanese cuisine is known for its heavy use of meat and fish, and even stocks and sauces usually have some ingredients containing meat. Vegetarianism and veganism are not as popular in Japan as it is in the West, so you'll find there's often some confusion as to what you can and can't eat.

However, beyond that, it is not really an at-all authentic Japanese recipe. Generally, a true Japanese udon noodle soup recipe is usually made with dashi, a traditional Japanese broth. This broth is typically made kombu (seaweed) and bonito flakes (dried tuna flakes — so not vegan).

Ramen broth traditionally relies on non-vegan dashi stock for its savory flavor. Made from bonito (tuna), kelp, mushrooms, and sardines, dashi serves as the base for other Japanese broths, including non-vegan miso. Other common ramen animal-based broths contain shrimp, beef, and chicken.

Dango and mochi are generally vegetarian-friendly, as their main ingredients are typically rice flour, water, and sometimes sugar.

To make udon soup broth, make dashi (Japanese soup stock) and season it with soy sauce, mirin, (sometimes sake), sugar, and salt. It's very simple and easy! You can make dashi from scratch with kombu and katsuobushi, which takes about 30 minutes or less.

What is the pink thing in Udon? The fish cake called kamaboko. Made from mixture of finely pounded fish (mostly pollock or cod), egg white, potato starch and seasonings, pressed into a log and subsequently steamed, it's a common topping for many noodle dishes.

Why is udon healthier than ramen? ›

What's the healthiest? While both dishes brim with flavor, Udon could be considered the healthier of the two noodle type dishes as it tends to have cleaner, simpler toppings and has lower sodium as it doesn't use kansui (the alkaline solution that gives ramen its unique flavor).

Tip. Udon noodles are typically made from wheat flour, water and salt, making them high in carbs and low in fat, vitamins and minerals. Make the healthiest udon dishes by choosing whole-wheat udon noodles and adding them into creations with vegetables and lean proteins.

Instant udon noodles are often made with preservatives, artificial flavors, and other additives that can be unhealthy if consumed in large amounts. They are also typically high in sodium, which can increase your risk of high blood pressure and other health problems.

For example, two ounces of dry uncooked udon noodles made from a whole grain flour can contain approximately five grams of fiber, which fulfills 20 percent of daily fiber requirements for the average person. A high-fiber diet helps prevent constipation, which also promotes greater intestinal health.

The sodium (salt) is added to the dough before the noodles are formed, making it difficult to remove most of it during cooking. Instead, there are many brands of Udon Noodles - some will have less sodium content, or even no sodium.

Udon noodles are made out of wheat flour; they are thick and white in color. Best as fresh, they are soft and chewy. Due to their neutral flavor, they are able to absorb strong-flavored ingredients and dishes. Dried udon is also good, however, the texture is more dense.

Udon noodles themselves (not the dish) are just flour, water, and salt. That's good news because they are quite yummy and there are tons of ways to prepare them. So the actual noodle is vegan.

Japanese Pan Noodles: Containing caramelized udon noodles in a sweet soy sauce, seasoned tofu, broccoli, mushrooms, carrots, black sesame seeds, and cilantro, this Noodles & Company staple is vegan as-is!

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.