This easy udon noodle soup comes from The Friendly Vegan Cookbook and makes a terrific weeknight meal. It cooks in a single pot, is simple to adapt to what you have on hand, and delivers comforting, savory flavors with minimal fuss.

If you want something warm but not too heavy this winter, this soup fits the bill. It blends the cozy familiarity of a classic noodle soup with Asian-inspired toppings and thick udon noodles. The result is both soothing and flavorful, and because it’s so straightforward, it’s a great option for cooks of any skill level.

Authors Toni Okamoto and Michelle Cehn are well known in the vegan community for practical, approachable recipes. Their goal with The Friendly Vegan Cookbook is to keep ingredients accessible and recipes welcoming for cooks at any stage. The book balances simple staples—think oats, beans, and basic sides—with a few more inventive dishes so you can mix everyday meals and special treats.

The book contains a broad mix of recipes designed to be straightforward and satisfying. You’ll find basics like overnight oats and mashed potatoes alongside more playful recipes such as ice cream cake and quinoa tots. The authors also include a chapter with suggested menus, which is a helpful way to plan a cohesive meal for an occasion.

Friendly Vegan Cookbook Chapters

• Breakfast & Brunch
• Dinner & Entrées
• Warm & Cozy Soups
• Apps, Snacks & Sides
• Desserts
• Drinks
• DIY Staples
• Friendly Vegan Menus

I’m also hosting a giveaway for one copy of the book—details are listed at the end of this post. Back to the recipe: it’s very simple and cooks all in one pot. Even with a short ingredient list, there are easy ways to tweak and expand it depending on your pantry and preferences.

Substitutions & Tips

• Canola oil – any neutral high-heat oil (vegetable, grapeseed, or avocado oil) works well for sautéing.
• Bunashimeji, enoki, or shiitake mushrooms – the long, delicate mushrooms are optional but add texture and umami. Shiitake is a great substitute if you can’t find bunashimeji or enoki.
• Vegetable bouillon – use your favorite bouillon or stock. If using concentrated vegan beef-style bouillon, reduce the amount slightly to avoid excess salt.
• Napa or green cabbage – Napa is common in many stores and Asian markets; green cabbage is an easy substitute if needed.
• Udon noodles – udon are thick Asian wheat noodles; you can use fresh, frozen, or dried udon. If none are available, other thick noodles can work but will change the texture.
• Green onions – optional but recommended as a fresh garnish.
• Extra toppings – cubed extra-firm tofu will make the soup more filling and stretch servings. For additional flavor, add a splash of toasted sesame oil, extra sriracha, or a sprinkle of sesame seeds.

Yield: 4 to 6 servings

Vegan Spicy Udon Noodle Soup

“We love noodles hot or cold, especially when they’re floating in a flavorful broth with tender vegetables. Dried udon is often found in the Asian aisle, while fresh udon is available at many Asian markets. Sizes and textures vary, so experiment to find your favorite.” Reprinted with permission. Copyright 2020 The Friendly Vegan Cookbook, BenBella Books.

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

• 1 tablespoon (15 ml) canola oil
• 1 small yellow onion, diced
• 2 ribs celery, sliced
• 1 large carrot, julienned or diced
• 3 large cloves garlic, minced
• 1 cup (60 g) bunashimeji or enoki mushrooms (optional)
• 9 cups (2.12 L) water
• 3 vegetable bouillon cubes
• 2½ cups (190 g) shredded napa or green cabbage
• 1 (12-ounce, 340 g) package dry udon noodles
• 1 tablespoon (15 g) Sriracha sauce
• Ground black pepper, to taste
• 2 green onions, sliced, for garnish (optional)
• ½ sheet sushi nori, finely sliced, for garnish (optional)

Instructions

1. Heat the canola oil in a large soup pot over medium-high heat. Add the onion, celery, carrot, garlic, and mushrooms (if using). Sauté, stirring occasionally, about 5 minutes, until the onion is tender and translucent.
2. Pour in the water and bring to a boil. Add the bouillon cubes, cabbage, and udon noodles. Cook according to the noodle package instructions until the noodles are tender.
3. Remove the pot from the heat and stir in the Sriracha and black pepper. Taste and adjust seasoning as needed.
4. Ladle the soup into bowls and garnish with sliced green onions and thinly sliced nori if desired. Add extra toppings such as cubed extra-firm tofu, toasted sesame oil, or sesame seeds for more texture and flavor.

Notes

Friendly suggestion: add drained, diced extra-firm tofu to stretch the soup and increase the protein. This simple addition makes great leftovers and keeps the meal more filling.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 119
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Sodium: 262mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 5g
Protein: 4g

Nutrition information is an estimate. Values will vary based on ingredients and portions you use.

To Enter the Giveaway

To enter the giveaway (U.S. residents only), visit the Instagram post on my profile, follow my account as well as Toni and Michelle, and leave a comment on that post. The giveaway details and rules are posted with the Instagram announcement.