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Vegan Miso Udon Noodle Soup with Mock Abalone

Recipe for a vegan Miso Udon Noodle Soup with Mock Abalone. Perfect for the colder months - very comforting and delicious. With carrots and spinach.
Course Soup
Cuisine Japanese, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 58kcal
Author Elephantastic Vegan

Ingredients

  • 2 packages udon noodles
  • 1/2 can mock abalone
  • 2 carrots
  • 1 cup baby spinach leaves
  • 1 tablespoon miso paste
  • 2 cups water
  • 1 splash soy-sauce
  • 1/2 teaspoon sesame oil or any plant-based oil
  • 1 teaspoon finely cut spring onion
US Customary - Metric

Instructions

  • Wash and chop the carrots. Wash the spinach.
  • Heat 1/2 a teaspoon of sesame oil in a large pot and add the chopped carrots when it's hot.
  • Add a splash of soy-sauce and the baby spinach leaves and give it a good mix.
  • After 3-4 minutes add about 2 cups of water.
  • Let it cook on medium-high heat for about 10 minutes.
  • In a small bowl or cup fill a few tablespoons of the soup and mix in the miso paste until it dissolves. Then pour the mixture back into the pot.
  • Add the udon noodles to the soup.
  • Add more soy sauce to taste. I used low-sodium miso paste, so it really depends on the ingredients you're using.
  • Meanwhile sauté the mock abalone in a separate pan until it gets a nice brown color.
  • The soup is ready to serve when the udon noodles are soft and don't stick together anymore. Place the mock abalone on the soup and top it with the finely cut spring onions.
  • Enjoy!

Nutrition

Calories: 58kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 424mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11595IU | Vitamin C: 7.8mg | Calcium: 43mg | Iron: 0.8mg