Semi-Homemade Udon Noodle Veggie Soup Ⓥ

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Ideally, it would be great to cook fresh homemade meals every night of the week, but that’s not realistic. At least not for me. And all of those food subscription boxes look delicious, but after I put them in the cart they never leave the checkout page as they always end up being out of my budget.

However, over the years I have found that I can combine store-bought food and fresh + frozen food. When done right it equates to a wholesome semi-homemade meal that’s tasty, fast, filling, and doesn’t break my bank or diet!

This Semi-Homemade Udon Noodle Veggie Soup is one of my go-to’s! I specifically crave it on Mondays. There’s just something about Monday’s that calls for comforting thick udon noodles simmered in a warm broth with tofu and veggies. The best part about this recipe is that you can basically add ANYTHING YOU WANT! Leftover peas, throw them in. Spinach? Go for it. Get creative.

Ingredients you’ll need:

  • 4 cups water
  • 1 medium carrot shredded
  • 1/2 cup broccoli (frozen, fresh or leftover)
  • 1/2 cup mushrooms (I used shiitake)
  • 1/2 cup tofu
  • 1/3 cup water chestnuts
  • 1 tsp Traditional Red Aged Miso (Whole Foods) OR *Instant Miso Soup Packets
  • Noodles (can use any kind) I used pre-cooked Udon. If you use dry noodles cook separately before adding together with soup.

*if you’re vegan make sure when buying the miso soup mix that there’s no fish stock or fish sauce.

I usually add green onions, but one of my roommates “accidentally” ate them. 😐

This recipe makes about 2-3 servings. I like to have one big serving then save a smaller portion for lunch the next day.

(tofu not pictured)

INSTRUCTIONS:

1. Pour 4 cups of water in pot – set to medium heat

2. Add 1 tsp of miso, shredded carrots and tofu, stir

5. Boil

6. Add: noodles, mushrooms, and water chestnuts

7. Stir

8. Bring to medium heat for 5 minutes

9. Simmer for 3-5 minutes

10. Serve and enjoy!

Bon Appétit! 👌

leftovers. 🙂

I would love to hear from you if you’ve made or plan on making this recipe. I’m happy to answer any questions you may have. I am by far not a professional, but I love to cook, eat, and share what I find along the way! 🙂

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