Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 770kcal 38%
Fat 28g 43%
Saturated Fat 5g 25%
Carbohydrates 105g 35%
Fiber 10g 40%
Sugar 15g 30%
Protein 25g 50%
Cholesterol 0mg 0%
Sodium 1,300mg 54%

Percent Daily Values are based on a 2,000 calorie diet.

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Vegetarian Udon

Name: Vegetarian Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2½ cups water; 1 piece kombu (4 g; roughly 3 x 3 inches or 7.5 x 7.5 cm per piece); 2 pieces dried shiitake mushrooms (17 g, 0.6 oz for the dashi broth and the minced mushrooms below); 1 Tbsp soy sauce; 1 Tbsp mirin; 1 tsp sugar; ¼ tsp Diamond Crystal kosher salt; 12 oz udon noodles (2 packages of AnnieChun's organic udon noodles); 1 Japanese or Chinese eggplant (126 g, 4.4 oz); 1 Tbsp potato starch or cornstarch; 3 Tbsp oil; 1 Tbsp mirin; 1 Tbsp soy sauce; 2 shiitake mushrooms (fresh; substitute portobello, king oyster, etc.); 1 Tbsp soy sauce; ½ Tbsp sugar; 2 Tbsp water (you can add more to cook for a longer time); 2 Shanghai bok choy; 3 oz deep-fried firm tofu cutlet (atsuage) (½ package); shichimi togarashi (Japanese seven spice) (optional; for kicking up the flavor)

Prep 15m

Cook 30m

Total 45m

This Vegetarian Udon recipe features a flavorful udon soup broth made with kombu and shiitake mushrooms, crispy seasoned eggplant, sweet and savory minced mushrooms, and topped with Shanghai bok choy, fried tofu, and shichimi togarashi for an extra kick. A delicious and satisfying meat-free meal!