Vegetarian Udon Noodle Soup

Udon noodle soup is one of those soups that warms me up from head to toe. As I’m writing this, I’m watching the snow fall thick and fast outside my window and feeling very lucky that there’s a big bowl of this udon noodle soup sat waiting for my in the fridge, which I will be devouring at lunch. It’s also a favourite of mine for when I’m not feeling well - the chilli  in this steamy soup clears out my airways and the ginger is great for settling stomachs.

So basically, this soup checks all the boxes. Healthy? Tasty? Easy to make? Check, check, check!

The broth is rich and packed with East Asian flavours and you can mix up the recipe with your favourite vegetables, or whatever you have lying around. I sometimes add in bean sprouts and cashew nuts for a little extra crunch, or if I’m running low on greens! And you can use either fresh or dried udon noodles, whichever you prefer. The fresh noodles tend to be a little thicker whilst the dried will not expand as much.

You can either use store bought teriyaki sauce, or if you want to make your own, try out our teriyaki sauce recipe for the best sweet and sticky teriyaki sauce there is.