GF Veggie Udon Noodle Soup
Gluten-Free Vegetable Udon Noodle Soup
If you’re craving a warm, nourishing bowl of comfort that happens to be gluten-free, this gluten-free vegetable udon noodle soup is your go-to. Loaded with crisp vegetables, umami-rich broth, and chewy gluten-free noodles, this dish is soul food for those who can’t tolerate gluten. Cozy, filling, and weeknight-easy.
Ingredients
1 tablespoon sesame oil (I can’t handle sesame as well so I typically exchange this for a neutral oil with a drop of sesame oil in there ;) )
6-8 asparagus spears, chopped in approx 2 inch pieces
1/2-1 cup sliced shiitake mushrooms, depending on preference
5-6 tablespoons of soy sauce, depending on preference
4 tablespoons dashi miso paste
1 tablespoon neutral oil like canola oil
2 garlic cloves, minced
2 1-inch fresh ginger, grated. I use 2 cubes of frozen ginger
4 cups low-sodium vegetable broth (make sure it’s gluten free)
2 chopped scallions
1/2 block tofu, chopped in cubes
Vegetables as desired. Examples of what I like to add include:
1/2 cup broccoli
1/2 cup spinach
Handful of bok choy
1 pack gluten-free udon noodles (or sub with thick rice noodles). I love Lotus Foods udon noodles for this recipe!
Green onions and sesame seeds, for topping
Instructions
Aromatic Base: In a large pot, heat 1 tablespoon sesame oil over medium heat. Add asparagus until it is well cooked and tender. Add soy sauce, miso paste, garlic, and ginger. Mix and sauté until you can smell the garlic.
Cook Noodles: Because we are dealing with gluten free noodles, I realized making these noodles on the side helps reduce stickiness/starchiness to the dish. On the side, boil a pot of water and cook the noodles according to the instructions of your noodle brand. Once your noodles reach desired cooking level, drain the water, and rinse the noodles until the water becomes clear. Set aside, and add to your soup when ready. I like to add the noodles directly to a bowl and pour the soup over as I serve.
Add Broth: Add vegetable broth and start to boil. Stir until the miso dissolves.
Add Vegetables: Stir in vegetables and chopped tofu. Simmer until veggies are tender.
Finish: Serve noodles and soup together with green onions and sesame seeds if desired. Enjoy!
Bonus points if serving with gluten free veggie tempura if you want to absolutely blow your mind!!!
Celiac Safety
Double-check your tamari, broth, and noodles for gluten-containing additives. Look for certified gluten-free products. I have listed my go- to products for this dish above in the recipe.
Why You’ll Love It
This soup is fast, flexible, and deeply satisfying. It tastes like a hug in a bowl but won’t leave you feeling heavy. Perfect for chilly nights, sick days, or Sunday meal prep. This is a meal I missed ordering out from my favorite local Japanese spot, and this dish makes me feel whole again! I hope you like it too!