This vegan Udon Noodles dish is a great way to enjoy a delicious, comforting meal. The Udon Noodles, Miso Paste and Roast Ginger Pumpkin create a wonderful combination of flavors. The toasted sesame seeds give a crunchy texture to the soup. This recipe can also be easily halved or doubled depending on the size of your dining group.
- 1.75 pounds - Pumpkin
- 1 tablespoon - Vegetable oil
- 4 tablespoons - Grated ginger root
- 1 teaspoon - Salt
- 1 8 oz package - Udon noodles
- 2 tablespoons - Minced ginger
- 2.5 cups - Vegetable broth
- 1 tablespoon - Dark miso paste
- 4 tablespoons - Low sodium soy sauce
- 1 tablespoon - Fresh cilantro leaves
- 2 teaspoons - Toasted sesame oil (optional)
- Preheat oven to 200C/400F. Cut pumpkin into sections and remove the peel, seeds and strands. Cut into bite-sized pieces. Place pumpkin in a large roasting pan and toss with oil, ginger and salt. Roast for 40 minutes until golden and softened.
- About 15 minutes before pumpkin is cooked, rinse the udon noodles and set aside to drain. Wash the leek, bok choy and scallions. Separate the leaves of the bok choy and cut diagonally into large bite-sized pieces. Trim the leek, halved it lengthwise; shred or finely slice. Trim the scallions and cut into 1/4-in pieces. Mince and measure the ginger.
- Mix together the broth, miso paste and soy sauce in a saucepan. Stir in the noodles, bok choy, leek, pumpkin, ginger, spring onions and cook for 3 minutes until the noodles are heated through.
- Divide the soup into warmed serving bowls. Garnish with cilantro and drizzle sesame oil.
This Udon Noodle soup is light, nourishing and a great vegan meal. The combination of Udon Noodles, Miso Paste and Roast Ginger Pumpkin is a fantastic flavor combination. The toasted sesame seeds give a great texture contrast to the soup. Make sure to serve with some corn muffins and a tossed salad on the side for a complete vegan meal.