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Vegan Udon Soup With Aburaage - The Lazy Broccoli
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Vegan Udon Soup With Aburaage

5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine Japanese
Servings 2 bowls


  • 2 cups kombu dashi
  • 2 packets udon
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 tablespoon brown rice syrup or sweetener of your choice
  • 2 squares seasoned aburaage
  • 1 cup shimeji mushroom or enoki


  • If you are using fresh udon from a packet (usually vacuum-packed), boil the udon in plain water first to loosen the noodles. It should already be cooked so just a minute or two in boiling water is sufficient. Drain it and set it aside. You can skip this step if you are using dried udon.
  • Combine the soy sauce, mirin, brown rice syrup and dashi in a pot and bring it to a boil.
  • If using dried udon, put in the dried udon and mushrooms and leave it in until it's cooked. If using vacuum-packed udon, put in the mushrooms first and when it is cooked, put in the udon (the udon is already cooked).
  • Pour it into two serving bowls and top it off with an aburaage square each.


Recipe links for ingredients: Recipe for Dashi | Recipe for Aburaage Buy the ingredients here: Fresh Udon | Dried Shimeji Mushrooms | Mirin | Soy Sauce