Udon Noodle Soup
with Nori Broth & Bok Choy
Kake udon is a traditional Japanese soup of udon noodles and dashi broth made from kelp and bonito flakes. For a plant-based version, we add mushrooms and bok choy. Nori, a slightly milder seaweed, gives this broth deep, rich umami flavors.
Nutrition (per serving)
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INGREDIENTS
- 4 oz cremini mushrooms, trimmed and cut into 1/4-inch slices
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 6 tsp low-sodium tamari
- 3 tbsp mirin
- 3 garlic cloves, peeled and thinly sliced
- 1/2 tsp kibbled nori
- 6 oz baby bok choy, trimmed and chopped
- 14 oz udon noodles
- 1 tbsp tuxedo sesame seeds
- 1 tsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Heat 1 tsp vegetable oil in separate medium saucepan over medium high-heat. Add mushrooms and a pinch of salt and cook until browned and tender, 4 to 6 minutes. Stir in 3 cups water, scallion whites, tamari, mirin, garlic, just ½ tsp nori, and ¼ tsp salt. Bring to a boil, reduce heat to medium, and simmer for 8 to 10 minutes. Add bok choy and cook until bright green, 2 to 3 minutes. (4-servings: use 6 cups water, 1 tsp nori, ½ tsp salt)
Add noodles to boiling water and cook, undisturbed, until tender, 1 to 2 minutes. Stir to loosen noodles once tender. (TIP: Udon noodles will be stiff until cooked through; do not stir while cooking.)
Divide noodles between serving bowls. Top with broth and vegetables, then sprinkle with scallion greens and sesame seeds. いただきます!
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