Vegan Udon & Vegetable Soup

Name: Vegan Udon & Vegetable Soup
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1 cupful Vegetables of your choice *e.g. Daikon, Carrot, Bok Choy, Shiitake, Shimeji, Enoki, Spring Onion, etc; 1 serving Cooked Udon Noodles; 1 sheet ‘Abura-age’ (Fried Thin Tofu) *cut into 1cm wide strips; 2 teaspoons Potato Starch *mixed with 2 teaspoons Water; 300 ml Water; 1/2 teaspoon Kombu (Kelp) Dashi Powder; 1/4 teaspoon Salt; 2 teaspoons Soy Sauce; 1 teaspoon Mirin; A few drops Sesame Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

I have been repeatedly cooking this thick and comforting Udon and Vegetable Soup recently. This dish is based on my ‘Monk’s Vegan Soup’ that is called ‘Kenchin-jiru’ in Japan. It is 100% plant-based soup, and it would taste better if you use more variety of ingredients. Thickening the Soup with Potato Starch is optional, but I highly recommend it for this Udon Soup.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

1 Serving

1cupful Vegetables of your choice *e.g. Daikon, Carrot, Bok Choy, Shiitake, Shimeji, Enoki, Spring Onion, etc
1serving Cooked Udon Noodles
1 sheet‘Abura-age’ (Fried Thin Tofu) *cut into 1cm wide strips
2 teaspoonsPotato Starch *mixed with 2 teaspoons Water
Soup
300 mlWater
1/2 teaspoonKombu (Kelp) Dashi Powder
1/4 teaspoonSalt
2 teaspoonsSoy Sauce
1 teaspoonMirin
A fewdrops Sesame Oil

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Steps

10 minutes

1

Cut all vegetables into thin strips OR the size that is easy to eat.
2

Place all the Soup ingredients in a saucepan, and cook Vegetables and Cooked Udon Noodles in the Soup, covered with a lid, over medium low heat. *Note: As some vegetables can be cooked very quickly, cook them accordingly.
3

When all vegetables are cooked and Udon are soft, add ‘Abura-age’.
4

Mix Potato Starch mixture well, and gradually add it to the boiling soup as you keep stirring. When the Soup is thickened, it is done. *Note: Thickening the Soup with Potato Starch is optional, but I highly recommend it.