Vegetarian Udon | Recipes | PBS Food

Vegetarian udon has the combination of hot, flavorful soup broth with thick, chewy, wheat-flour noodles does more than just satisfy my hunger pains. Alice Currah of shares this recipe. See the full post at Kitchen Explorers.


Yield: Serves 4

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  • 1 lb. frozen or fresh Udon noodles prepared according to package directions
  • 4 cups vegetable broth
  • 2 cloves garlic minced
  • 1/2 inch piece fresh ginger minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 cup medium tofu cubed
  • 1 cup broccoli florets
  • 1/2 cup matchstick carrots
  • 2 cups spinach
  • 1/2 cup sliced mushrooms
  • 1 tablespoon sesame seeds


  1. Bring broth, garlic, ginger, soy sauce, sesame oil and sugar to a boil for one minute and reduce heat to a simmer.  Add tofu, broccoli, carrots, spinach, mushrooms and cook for three minutes or until broccoli is tender.  Divide Udon between four bowls with a pinch of sesame seeds on top.
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