Tag Archives: udon noodles

Udon Noodle Soup


So, I actually feel like writing a blog right now, but who knows if I will get distracted before I finish. A little about me. I suffer from cluster headaches. They hit me once or twice a year, and I get horrible anxiety, insomnia, and one horrible migraine, every day for about 6 weeks. Which totally sucks, except this time around, I am being blessed with 2 migraines a day. YAY! Go me. So exciting. So…any who, I drank two cups of coffee this morning, on account of the insomnia, and then I got a migraine, and took my migraine meds, which have caffeine, so I am in the middle of a caffeine apocalypse right now. Good times. At least my headaches gone, until it wakes me up at midnight tonight.

Back to the recipe. I made Udon Noodle Soup the other day, and didn’t feel like posting about it, but now I do. It’s like chicken noodle soup, but vegan. It’s so delicious and super comforting. I love it.

Udon Noodle Soup

2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 cup cabbage, thinly sliced
3 stalks celery, chopped
3 carrots, chopped
4 cups veggie broth
4 cups water
salt and pepper to taste
1 tsp ground ginger
1 tsp maggi
1 tbsp soy sauce
1 cup extra firm tofu, cubed
1/2 cup peas
6 oz udon noodles

Heat olive oil in large pot, add onions and garlic. Cook until crisp tender, add cabbage, celery, and carrots and cook until carrots and celery are crisp tender, and onions are translucent, about 10 minutes.
Add the veggie broth, water, salt and pepper to taste, ginger, maggi (if you have it, just add a tiny more soy sauce if you don’t), soy sauce and simmer on medium heat for about 10 minutes until veggies are soft, making sure to scrape all the browned delicious bits from the bottom of the pan with a wooden spoon.
Add peas, tofu, and udon noodles and simmer until udon noodles are soft, about 10 minutes. That’s it. Super delicious. Enjoy!

Yay! I didn’t get too distracted. Now off to go run a marathon, or clean my house, or the world!