Ingredients
Scale
- 8 oz udon noodles (fresh or frozen)
- 4 cups vegetable broth
- 3 tbsp low-sodium soy sauce
- 1 cup mixed fresh vegetables (bok choy, carrots, bell peppers)
- 6 oz firm tofu or protein of choice
- 2 green onions, chopped
- 1 tsp sesame oil
Instructions
- Heat vegetable broth in a pot over medium heat until simmering.
- Stir in soy sauce and optional aromatics like ginger or garlic.
- Cook udon noodles according to package instructions; drain and set aside.
- Add vegetables and protein to the simmering broth; cook until veggies soften.
- Combine cooked udon noodles with the broth mixture; stir gently.
- Serve hot, drizzling sesame oil on top and garnishing with green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg