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vegan udon noodle soup
2min read

Udon Noodle Soup

by Valentina Concordia

2min read

A warming miso-based soup that’s hearty, fresh and nourishing. It comes together in under thirty minutes, requires only one pot and best of all, it’s extremely hands off. Basically, it’s what we all need in our lives right now. 

Whilst some of the sweet and deeply savoury flavour of the soup comes from miso, it really relies on the dashi (stock) for its oomph and body. Dashi is a japanese stock, which has a really unique and rich yet subtle flavour. It usually only contains one to two ingredients and is extremely easy (and quick) to make. The dashi used in this recipe, for example, is Kombu dashi, which is a stock made entirely with kombu (dried kelp) and water. If you’re on board but not sure where to source kombu, fret not. I usually buy Kombu at a local health food shop or at a Japanese supermarket, but I’ve also easily found it online. If you want to go down a dashi spiral, you’re not alone - I’ve spent many hours on Nami’s website and it’s my go-to resource for Japanese cooking.

Prep Time

5 mins

Cook Time

25 mins




10g kombu (around 1 sheet)
1L water
400g udon noodles
250g bok choy, halved
200g mushrooms, halved
70g white miso
40g spring onion, finely sliced
1 tbsp sesame oil, to serve
1 tbsp sesame seeds, to serve (optional)
Sliced crispy veg, to serve (cucumber, carrots, radishes etc.)



Combine the kombu and water in a pot and bring it to a simmer over medium low heat. Let the broth simmer for 15 minutes, then remove the sheet of kombu from the pot. 


Add the udon noodles, bok choy and mushrooms to the pot, raise heat to medium and let simmer for 3-4 minutes, until the noodles are cooked and the bok choy is tender. 


Remove the pot from heat. Add the white miso to a bowl, and use a ladle to transfer around 200ml of broth from the pot into the bowl. Whisk the miso and broth together, until the miso has dissolved. Stir the miso mixture back into the pot. 


Divide the soup amongst bowls, and top it with spring onions and a drizzle of sesame oil .


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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