How To Make Vegetarian Udon With Bok Choy
Udon Noodles
Vegetarian
Customizable
If you are a vegan and want to try udon, you might face the challenge of it containing animal-derived ingredients. Typically, udon is made with dashi soup stock, which contains dried bonito flakes. Additionally, udon is often served with ingredients like meat, seafood and eggs. If you’re looking to eschew these ingredients and want a hearty vegetarian udon dish, this article is the perfect guide.
In this article, we are going to introduce vegetarian udon with bok choy and other vegan-friendly ingredients.
We chose bok choy for its crunchiness, which adds a nice balance to the dish and offers a variety of textures in each bite. To preserve the texture and enhance its flavor, it is quickly stir-fried with sesame oil. The key to making the bok choy topping is speed.
We also chose wakame seaweed, Japanese leek and deep-fried tofu cutlet (atsuage) as additional toppings.
The atsuage provides a good source of protein. It’s grilled in the toaster oven to make it crispier. If you can’t find atsuage, you can substitute it with regular tofu or deep-fried tofu (aburaage).
For the dashi, we are using dried kombu seaweed. Usually, dashi soup used for udon is made with both dried kombu and bonito flakes. However, in this recipe, we use only kombu, which gives a mild yet elegant flavor and provides umami to the dish.
Why not try this vegetarian udon for a quick lunch? And feel free to let us know in the comments below what vegan ingredients you prefer to combine with udon!
In this article, we are going to introduce vegetarian udon with bok choy and other vegan-friendly ingredients.
We chose bok choy for its crunchiness, which adds a nice balance to the dish and offers a variety of textures in each bite. To preserve the texture and enhance its flavor, it is quickly stir-fried with sesame oil. The key to making the bok choy topping is speed.
We also chose wakame seaweed, Japanese leek and deep-fried tofu cutlet (atsuage) as additional toppings.
The atsuage provides a good source of protein. It’s grilled in the toaster oven to make it crispier. If you can’t find atsuage, you can substitute it with regular tofu or deep-fried tofu (aburaage).
For the dashi, we are using dried kombu seaweed. Usually, dashi soup used for udon is made with both dried kombu and bonito flakes. However, in this recipe, we use only kombu, which gives a mild yet elegant flavor and provides umami to the dish.
Why not try this vegetarian udon for a quick lunch? And feel free to let us know in the comments below what vegan ingredients you prefer to combine with udon!
Overview
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Total servings: 1
Difficulty: Easy
Ingredients
- 190g Pre-boiled Udon Noodles
- 300ml Water
- 4g Dried Kombu Seaweed
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Mirin
- 1 tsp Sugar
- 15g Wakame Seaweed
- 1 tsp Sesame Oil
- a pinch of Salt
- White Sesame Seeds as needed
- 60g Deep-fried Tofu Cutlet (Atsuage)
- 5 cm Japanese Leek
- 40g Bok Choy
- 2 Tbsp Sesame Oil (for topping)
- Shredded Chili Pepper (optional)
Expert's Tip
Instructions
1 / 3
1) Gathering the Ingredient and Preparing Kombu Dashi
1 / 3
2) Preparing Kombu Dashi and Making Soup
1 / 2
3) Seasoning Wakame Seaweed
1 / 2
4) Grilling the Atsuage
1 / 4
5) Cutting the Japanese Leek
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6) Preparing Bok Choy
7) Boiling the Udon Noodles
8) Serving
About the author
Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.
View articles by Megumi Moriya
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