Spicy Gochujang Udon Noodle Recipe Vegan
Indulge in our Spicy Gochujang Udon Noodle Vegan Soup—a fusion delight with shimeji mushrooms, udon noodles, and Taiwanese cabbage. The spicy broth, enhanced by gochujang, ginger, and garlic, is sweetened with maple syrup and brightened with lime. Garnished with sesame seeds and green onions, this plant based recipe is a flavorful bowl of comfort.
Ingredients
Spicy Gochujang Tofu
- 1 block extra firm tofu cut into bite sized pieces
- 1 tbsp soy sauce
- 2 tbsp gochujang sauce
- 1 tsp sesame oil
- 1 tsp corn starch
Udon Noodle Soup
- 1 tbsp oil neutral-flavored oil
- 3 to 4 cups Taiwanese cabbage or 4 small bok choy
- 150 g shimeji mushrooms
- 1 tbsp ginger
- 3 cloves garlic minced
- 4 green onions
- 6 cups vegetable broth (I used a vegan pho broth and it was SO delicious, highly recommend!)
- 2 tbsp gochujang sauce
- 400 g udon noodles 2 small packs
- 1 tsp miso optional
- 1 tbsp maple syrup or sugar
- 1 tbsp lime fresh lime is best
Soup Garnishes
- green onion
- sesame seeds to taste
Instructions
Spicy Gochujang Tofu
- Cut the tofu into bite-sized pieces.
- In a large bowl, add the tofu pieces. Mix in the soy sauce, gochujang sauce, sesame oil, and cornstarch. Gently stir until all the tofu pieces are evenly coated.
- Pan-fry the spicy gochujang tofu over medium heat for about 5 minutes per side, or until both sides are crispy.
Udon Noodle Soup
- Cut the Taiwanese cabbage into approximately 1-inch pieces.
- Cut the ends off the Shimeji mushrooms.
- Chop the green onions into small pieces. Reserve the bottoms for the soup, and utilize the tops for garnishing.
- Add 1 tbsp of neutral-flavored oil to a pot over medium heat.
- First, add the shimeji mushrooms and cook for 3 minutes. Next, introduce the bottoms of the green onions, 1 heaping tablespoon of ginger, and the 3 cloves of minced garlic. Cook for an additional minute.
- Next, add 4 to 6 cups of vegetable broth, 2 tbsp of gochujang sauce, and 3 to 4 cups of Taiwanese cabbage (or bok choy). Bring it to a boil and let it simmer for 3 to 4 minutes. If desired, you can optionally add 1 tsp of miso.
- Next, add the udon noodles and simmer for another 2 minutes or until the noodles separate.
- Add 1 tbsp of maple syrup or sugar and 1 tbsp of fresh lime juice.
- Top each bowl of soup with the crispy tofu, and garnish with sesame seeds and the other half of the green onions. Enjoy!
Video
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 400g | Calories: 400kcal | Carbohydrates: 55g | Protein: 12.5g | Fat: 12.5g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 900mg | Potassium: 600mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!