Udon noodles are usually made with soy sauce, salt and wheat flour and therefore are perfectly vegan and perfectly delicious. I love noodles in soup, and therefore this Tofu, Miso, Udon Noodle Soup is right up my street.
This soup can be a hearty starter or even a light main course, perfect for those colder days when a piping hot bowl of soup can really be the ideal ticket!
I love Japanese cuisine, and this is one of my favorite vegan soups to make. The great thing about recipes like these is that you don’t have to be super strict on the ingredients – i.e. if you don’t have the shiitake mushrooms, then just use whatever mushrooms you have to hand. You can swap out ingredients to suit what you have in your pantry or what suits your taste.
This vegan recipe and beautiful photos are courtesy of Coconut and Berries. You can get this delicious Tofu, Miso, Udon Noodle Soup recipe by clicking here.