Soy Based Udon Noodle Bowl with Tofu and Mushrooms
"Udon noodle bowl🤤 - a super simple, slippery & chewy noodle dish that we had for lunch earlier. It was soo delicious that I had to share it with you guys😁. When shopping for udon noodles, try to find those with simple ingredients such as wheat flour, water, salt (mine had tapioca starch). I made mine with a little more sauce so I can slurp it up easily (swipe to see noodles IRL😉). Happy weekend, friends.⁣🤗"
-- @woon.heng
A Note from Feedfeed

Noodle soups, truly food for the soul. Jazz up a classic soy soup base with tofu, mushrooms and cabbage! This vegan soup is a sure crowd pleaser from kids to adults!


Prep time 10mins
Cook time 15mins
Serves or Makes: 2


For the Udon Bowls

  • 6 ounces firm tofu, drained and cut into thin wedges
  • Oil
  • Salt
  • 1/ 2 small onion, sliced
  • 1/ 4 cup sliced mushrooms
  • 2 cups frozen udon noodles
  • 2 cups chopped cabbage
  • Black pepper, to taste
  • Scallions, chopped, for serving

For the Sauce

  • 1 cup kombu dashi
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce


  • Step 1

    Make sauce: Mix all ingredients together until well incorporated. Set aside.

  • Step 2

    Heat a little oil in a saucepan. Pan fry the tofu for a few minutes on each side until golden and crispy. Season with salt. Set aside.

  • Step 3

    Bring a pot of water to a boil. Cook the udon noodles for 2-3 minutes to loosen up the noodles.

  • Step 4

    Meanwhile, in a heated pan with 1 tablespoon oil, sauté onions and mushrooms until fragrant. Add noodles, cabbage and sauce. Toss to coat and reduce heat to low.

  • Step 5

    Add tofu and braise all ingredients for 1 minute. Season to taste with salt and pepper. Garnish with chopped scallions. Serve warm.