Vegan Clear Broth Udon Noodle Soup (without Miso)

Close up shot of vegan udon noodle soup

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Vegan clear broth udon noodle soup (without miso) - A perfect noodle soup with umami-rich broth, a hint of sea flavor, and chewy noodles!


  • 6 cups of water
  • 7 to 8 pieces of kombu (each piece is about 2 x 3 inches)
  • 6 dried shiitake mushrooms
  • 1 small onion, quartered
  • 1 tablespoon Yondu (if you don't have it, use soy sauce)
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin 
  • Salt to taste
  • 3 servings of fresh or frozen udon noodles
  • 1/2 cup sturdy vegetable of your choice (such as broccoli and bok choy) 
  • Seasoned fried tofu pouches (Inari Age) (optional, for topping)
  • 1 green onion, thinly sliced (for garnish)
  • Shichimi togarashi (optional, for garnish)


  1. Place water, kombu, dried shiitake mushroom, and onion in a pot. Bring the mixture to a boil and reduce the heat to simmer. Simmer for 20 minutes. 
  2. Strain the soup. Season with Yondu, soy sauce, and mirin. 
  3. If you want to cook the noodles in the broth, bring the broth to a boil and add the noodles. Cook the noodle according to its package instruction. 
  4. If you want to cook the noodles separately from the broth, add the cook noodles to the bowl. Bring the broth to a boil and season with salt. Add the hot broth to the cooked noodles. 
  5. Add the toppings of your choice to the noodles and garnish with green onion and shichimi togarashi (if using). 


  • Please refer to the cooking tip section above to see if you want to cook the noodles directly in the broth or not. 
  • You can read more about the Udon noodle section above for different types and purchasing information.