Soups Vegan

Vegan udon noodle soup recipe w/ chili lime roasted tofu

tofu udon noodle soup recipe

As a vegetarian, there are some things that are tricky to find good substitutes for. One of those, for me, is noodle soup/ramen. The broth in restaurants is often made with meat or bones, so I was super excited to make a vegan udon noodle soup with tofu at home that I knew would be healthy, delicious and meat free.

tofu udon noodle soup recipe

Welcome to my super vegan udon noodle soup w/ chilli lime roasted tofu, broth, ginger, garlic, chilli, lime, kale and mushrooms. Ta da! As the final days of 2014 continue to pass at an alarming pace, I’ve become increasingly time poor and lazy.

vegetarian udon noodle soup recipe

With new years around the corner, holiday Bec is in full swing, and finding the motivation and time to cook is difficult. If you’re feeling a little like me this December, this is the recipe for you.

Vegan udon noodle soup recipe

I picked the spring onion from my garden which was SO COOL!!! I finally have produce I can harvest. If you’re not into wastage you can re-plant your spring onion stems/roots once you’ve used them all – thats is what I did below and they shot up so fast! 

spring onion growing in garden

This tasty soup is a light and nutritious meal which can help break up those heavy Christmas feasts. It only took me 20 minutes to get the broth ready to go, and the crispy tofu really made it. 

Vegan udon noodle soup recipe

Make sure you pick a green that can cook when the boiling broth is poured over just before serving. I did choose kale but I pre steamed it so it wasn’t as tough… that kale. You wouldn’t want to meet it down a dark alley (sorry.. dad joke).

tofu udon recipe

This recipe is a great idea to bookmark for when you are sick of Christmas food and need some nourishing, wholesome and comforting feeds. Chicken noodle soup, move outta the way!!! Tofu Udon is here. 

What’s your favourite soup or comfort meal?

Bec x

Vegan crispy tofu udon soup
Serves 2
A simple and nutritious vegan tofu udon noodle soup meal with a tasty broth and greens and crispy chili and lime tofu
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Total Time
For the broth
  1. 1L boiling water
  2. 3 tbsp vegetable stock (or ratio according to stock instructions)
  3. 1 tbsp ground ginger
  4. 2 cloves crushed garlic
  5. 2 tbsp soy sauce
For the tofu
  1. 300gms firm tofu, cubed and dried with paper towel
  2. juice of 1 lime + 1/2 lime zest
  3. 2 tbsp chilli flakes
  4. 1 teaspoon garlic powder
  5. olive oil
  6. salt and pepper
  1. greens of your choice
  2. udon noodles
  3. spring onion to garnish
  4. lime to garnish
  5. extra chilli if desired
  1. Preheat oven to 180 deg cel (356 deg f)
  2. Coat cubed tofu in olive oil, lime juice, lime zest, dried chilli, garlic powder, and salt and pepper and place in oven.
  3. Whilst tofu is roasting, start your noodle broth. Boil 2L of water.
  4. Once water is boiling, cook your udon noodles as per packet instructions in the boiling water.
  5. Once noodles cooked (about 6-7minutes) - remove noodles with tongs into a strainer. DO NOT LOOSE THE WATER - YOU NEED THIS!
  6. In the remaining water add your stock, ground ginger, soy sauce, crushed garlic, salt and pepper and simmer for 5 minutes. Make sure it's enough for 2 people. If not, add more.
  7. Remove the tofu, coat in extra oil, turn and place back in oven for a further 5-8 minutes.
  8. If you need to pre cook your greens, do this now.
  9. Once tofu is extra crispy, remove from oven.
  10. In your bowl, add the noodles and greens. Pour the broth over the noodles being careful of course.
  11. Once bowls are fill with noodles, broth and greens you can top with the tofu, spring onion, extra chili and lime. Enjoy!
  1. Spinach or bok choy will be fine to cook in the bowl with broth. I had to pre-steam mine because I chose kale.
Adapted from The First Mess
Adapted from The First Mess

(12) Comments

  1. Trice says:

    This recipe is an absolute winner. Writing this while currently slurping on this soup that is a masterpiece

    1. Deliciouso!

  2. I plan on eating MANY naughty Christmas treats this week, so I definitely need to make myself a healthy dish like this to counter act all the calories! Thanks for sharing the delicious recipe.

    1. It’s only 2 days after Christmas and I am craving this again!

  3. My mum asked me to prepare a soup for our Christmas eve dinner. Something warming and light to kick the dinner off. I like the idea of making something spicy and gingery. Lime juice is a great touch too. While I can’t add noodles (we’ll have pasta as a “primo”), I will keep this recipe in mind for the broth.

    1. Yes! It’s as simple as veggie stock, then add your spices. You could use ginger, chili, garlic and maybe some oregano?

  4. Oh this is on my “must make immediately” list. I’ve hit the food-prep wall and am already sick of festive overindulgence. Thank you thank you thank you!!

    1. I KNOW HOW YOU FEEL!!!!!!!!! tooo much cheeeese

  5. Think I might add this to my detox food list I will no doubt be requiring by January

    1. Yep I have a feelig it will make another re-occurance in my kitchen around the 3rd Jan.


    1. DONE LADY!!! If you ever come to Melbs, let me know!

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