Whenever there’s a question of what to have for dinner, soup will invariably be my resounding answer. Though I’ve always stood firmly in the “homemade is best” camp (I blame my childhood habit of watching episodes of Martha Stewart Living), sometimes I just need a quick and easy meal. On those lazy evenings when I don’t feel like puttering around in the kitchen, this Spicy Udon Noodle Soup is my go-to dish.
What I love most about this Spicy Udon Noodle Soup is that it’s a super quick meal that I can throw together in a matter of minutes, using a few key items that I always keep in my pantry. A trio of ingredients come together to create a rich, powerful broth that is a perfect foundation ready to be customized. Thai Coconut Broth, together with a carton of chopped tomatoes and some hot chili oil form a spicy, sour, and creamy elixir.
The beauty of this recipe is that it will accommodate a wide variety of add-ins based on your personal preferences or whatever ingredients are lingering in your refrigerator. Here, diced onion and hearty chunks of tofu bulk up the recipe, but you could easily add in other vegetables like celery, cauliflower, or broccoli. Likewise, thick, chewy udon noodles perfectly compliment this spicy soup, but other types of pasta or rice would also work well if that’s all you have on hand.
Spicy Udon Noodle Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
This vegan Spicy Udon Noodle Soup comes together in minutes, and makes a perfect quick and easy dinner. Coconut broth, chopped tomatoes, and hot chili oil form a spicy, sour, and creamy elixir that is a flavorful backdrop for tofu, vegetables, and chewy udon noodles.
- 4 cups Ocean’s Halo Thai Coconut Broth
- 26 oz box Pomi Chopped Tomatoes
- 1/4 cup Lahtt Sauce Hot All-Purpose Chili Oil, plus more for garnish (optional)
- 10 oz firm tofu, diced
- 1 yellow onion, diced
- 4 servings udon noodles, prepared according to package directions (see note)
- 1/2 cup roughly chopped cilantro
- In a medium pot, combine broth, chopped tomatoes, and chili oil and stir to combine. Over high heat, bring to a boil then lower heat to simmer.
- Add tofu and onion and simmer until softened, about five minutes.
- Divide prepared udon noodles among four bowls and top with hot soup.
- Top with cilantro and more chili oil if desired.
If possible, use frozen udon noodles. They can generally be found in Asian markets and have so much more body and texture than dried udon.