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Vegetable Udon Noodle Soup

Recipe by Cooking with Chef Dai on YouTubeAdded 2 November 2026.

15 minutes to prep, 15 to cook. A light, comforting Japanese vegetable udon soup featuring a fragrant vegetarian dashi broth. The chewy udon noodles are paired with an assortment of mushrooms, seaweed, and fresh greens for a nourishing, vegan-friendly meal.

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Method

  1. Heat the vegetarian dashi stock in a pot over low heat until it begins to steam.

  2. Add salt, sake, light soy sauce, and mirin to the broth and stir gently to combine.

  3. When the broth is simmering, add the vegetables that need cooking—shiitake mushrooms, enoki mushrooms, and red pepper—and cook until tender, about 3–4 minutes.

  4. In a separate bowl, briefly rinse the udon noodles under cold water to remove excess starch, then briefly reheat them in hot water for 1–2 minutes.

  5. Warm each serving bowl with a ladle of hot broth, then place the cooked udon noodles into the bowl.

  6. Arrange the cooked mushrooms, red pepper, fresh spinach, wakame seaweed, and spring onions on top of the noodles.

  7. Season with shichimi chili powder if desired and serve hot.

Tips while you cook

Rinse and pre‑heat udon noodles
Briefly rinse the udon under cold water and reheat in hot water for 1–2 minutes before adding to the bowl.
Cook only the tougher vegetables first
Add shiitake, enoki mushrooms, and red pepper to the simmering broth and cook for 3–4 minutes before adding fresh greens.
Warm serving bowls with broth
Ladle hot broth into each serving bowl to warm it before placing the noodles and toppings.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Cooking with Chef Dai’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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