Vegetable Udon Noodle Soup


  • 2-3 cloves crushed, chopped garlic 
  • 1 inch peeled, julienned fresh ginger
  • 1/3 yellow onion, diced
  • 1-2 carrots, peeled & sliced thinly
  • handful okra washed and sliced into 1/4 inch pieces
  • 2-3 handfuls chopped kale greens
  • 1 portabello mushroom with stem removed, gill scraped and sliced
  • 2 roma tomatoes, sliced
  • Tofurkey Kielbasa meatless sausage 2 links, diced (optional)
  • 2 packages of udon noodles (7.22 ounces each)
  • 5 cups water
  • 1 tsp sesame oil
  • 1 Tbsp grapeseed oil
  • 2 cubes low-sodium vegetable bouillon (or whatever the package instruction suggests based on the volume of water)
  • juice of 1 freshly-squeezed lime
  • salt to taste
  • chili sauce (optional)

Putting it together:

Prep all dry ingredients before turning on the stove.  

Heat both oils in a soup pan on low-medium heat until hot, but not smoking.  Saute onions, garlic & ginger until fragrant, and onions are translucent.  Do not burn.  Add sliced carrots and okra and stir-fry until slightly soft, about 3-5 minutes.  Stir in the Tofurkey sausage if you are using it.   Add a little water, if necessary, to keep vegetables from sticking to bottom of pan.  Add kale greens, mix thoroughly and cover until greens become limp, about 2-3 minutes.  Mix in the sliced portabello mushroom and stir thoroughly.  Saute until mushrooms are slightly soft and moist.  Season as you go with a bit of salt if you are NOT on a sodium-restricted diet.

Add the 5 cups of water, vegetable bouillon and cover.  Heat on low-medium until almost simmering.  Add udon noodles and sliced tomatoes; stir and cover.  Bring to a simmer and turn off heat.  Top with the lime juice.  If you like it spicy, squeeze on a bit of chili sauce before serving.

Makes enough as a main course for two very hungry people (with left-over), or as a first course for 3-4 people.

Vegetable udon noodle soup

Vegetable udon noodle soup