You might not expect the secret ingredient: Soy milk (or a plant-based milk of your choice). It adds a light sweetness and transforms the soup into a rich and creamy broth. You might even fool others into thinking you slow-cooked this broth for hours when it takes less than half an hour to prepare! If only my university-aged self knew how easy and simple it is to cook your own noodle soup—it certainly would have helped to remove the temptation of making instant ramen!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 Onion
- 3 cloves Garlic
- 1 tbsp Olive oil
- 1 cup Broccoli
- 1/2 cup Corn
- 2 cups Cabbage
- 6 cups Water
- 1 tbsp Chinese cooking wine or sake or white vinegar
- 1/4 cup White miso paste
- 1/3 cup Soy milk (unsweetened)
- 2 packets Udon
- 1 sheet Nori (roasted seaweed)
Directions
1. Slice the onions and mince the garlic. I like to keep the onion slices fairly chunky, but it’s up to you.
2. Heat some oil in a pot. Add the onion and garlic, cooking for a couple of minutes until fragrant and the onions are transparent.
3. Add the broccoli, corn, and cabbage. Fry for a couple more minutes to release the flavours of the vegetables.
4. Add the water and cooking wine. Bring to a boil then reduce the heat.
5. Once the temperature has lowered to a gentle simmer, stir in the miso paste.
6. Once the miso paste is completely dissolved, gradually pour the soy milk in.
7. Add the noodles and cook for a couple of minutes until they are cooked and warmed through. If you like, you can wait a couple more minutes for the udon noodles to swell up and absorb the broth more.
8. Garnish with some nori (sliced into quarters). It’s ready to serve! Hope you enjoy making this easy miso vegetable udon soup!
Also by Debbie: Vegan Char Siu Seitan (Chinese BBQ Seitan)
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Photo: Debbie Tan
