Vegetable Hot Pot Udon Soup Recipe

Inspired by Sea40 Japanese Cuisine

Time30m

Serves4

Warm your soul with our Vegetable Hot Pot Udon Soup, featuring thick, chewy udon noodles nestled in a rich, savory broth. Bursting with vibrant seasonal vegetables and infused with aromatic herbs, this comforting dish is perfect for any time of year. Each spoonful promises a delightful blend of textures and flavors that will transport you to a cozy Japanese izakaya. Enjoy a taste of comfort in every bowl!

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Ingredients

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Vegetable Hot Pot Udon Soup Ingredients

10.6 oz (300 grams) Udon noodles

4 cups Vegetable broth

2 tablespoons Aged soy sauce

2 tablespoons Miso paste

1 medium Carrot, thinly sliced

1 medium Red bell pepper, sliced

1 medium Zucchini, sliced

7.05 oz (200 grams) Mushrooms, sliced (shiitake or button)

3 stalks Green onions, chopped

2 cloves Garlic, minced

1 tablespoon Ginger, grated

1 tablespoon Toasted sesame oil

7.05 oz (200 grams) Tofu, cubed

3 1/2 oz (100 grams) Spinach or bok choy

to taste Chili Flakes

Method

Directions for Vegetable Hot Pot Udon Soup

Prepare the ingredients

Gather and prepare all the vegetables by washing, peeling, and slicing them as indicated in the ingredients list.

Cook the udon noodles

In a pot of boiling water, cook the udon noodles according to package instructions until al dente. Drain and set aside.

Sauté the aromatics

In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.

Add the vegetables

Add the sliced carrots, red bell pepper, zucchini, and mushrooms to the pot. Sauté for 5-7 minutes until they start to soften.

Add broth and seasonings

Pour in the vegetable broth, soy sauce, and miso paste. Stir well to combine and bring to a simmer.

Add tofu and spinach

Add the cubed tofu and spinach (or bok choy) to the pot. Simmer for an additional 3-5 minutes until the spinach wilts.

Combine with udon noodles

Add the cooked udon noodles to the pot and stir gently to combine. Season with chili flakes to taste.

Serve

Ladle the hot pot soup into bowls, garnish with chopped green onions, and serve immediately.