Beef Udon Noodle Soup
Makan Tengah Hari • Malaysia
How to Make Vegetarian Udon Noodle Soup (Traditional & Healthy Version)
Vegetarian Udon Noodle Soup is a beloved lunch option in Malaysia, inspired by the multicultural tapestry of Malaysian cuisine. While udon noodles have their origins in Japanese cooking, Malaysians have adapted them using local ingredients such as daun bawang (spring onions), taugeh (bean sprouts), and fragrant herbs like daun ketumbar (coriander leaves) and serai (lemongrass). This vegetarian version provides all the comfort of a warm, slurp-worthy noodle soup while celebrating Malaysia’s passion for fresh, plant-based ingredients. The soup is light yet deeply flavorful, relying on a robust homemade vegetable broth infused with lemongrass and shiitake mushrooms for umami depth. Crisp taugeh, carrots, and baby bok choy add color and crunch, making each spoonful satisfying and nourishing. This dish is perfect for anyone seeking a wholesome, meat-free meal that’s lower in calories but rich in traditional Malaysian flavors. Udon noodle soup is commonly enjoyed at kopitiams and home kitchens alike, proving its popularity across the nation’s diverse communities.
Bahan-bahan(untuk 1 large soup bowl with noodles and vegetables)
- 200g Udon noodles (fresh or dried)
- 4 cups Vegetable stock (homemade or low-sodium)
- 4 pieces Shiitake mushrooms (rehydrated if dried)
- 1 stalk Serai (lemongrass) (bruised)
- 1 small Carrot (julienned)
- 2 heads Baby bok choy (halved)
- 1/2 cup Taugeh (bean sprouts) (rinsed)
- 2 stalks Daun bawang (spring onions) (sliced)
- 2 tbsp Daun ketumbar (coriander leaves) (chopped) - pilihan
- 2 tbsp Light soy sauce (low sodium)
- 1/4 tsp White pepper
- 1 tsp Toasted sesame oil - pilihan
Arahan
- 1
Prepare the vegetable stock by heating it in a pot with the serai (lemongrass) and shiitake mushrooms. Let it simmer for 10 minutes to infuse the flavors.
10 minutes
Bruising the lemongrass helps release its aroma into the broth.
- 2
While the broth simmers, bring a separate pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
5 minutes
Rinse the noodles under cold water to prevent sticking.
- 3
Add carrots and baby bok choy to the simmering broth. Cook until vegetables are just tender but still vibrant.
3 minutes
Do not overcook bok choy to retain its crunch and nutrients.
- 4
Season the broth with light soy sauce and white pepper. Taste and adjust seasoning if needed.
1 minute
Use low-sodium soy sauce for a healthier soup.
Kenapa hidangan ini sihat
This dish stands out as a healthy choice because it’s plant-based, low in saturated fat, and packed with fresh vegetables. The use of lean, clear broth and whole vegetables helps keep the calorie count low while maximizing nutrients. Using low-sodium soy sauce and minimal oil reduces sodium and fat, making it suitable for heart health and weight management. It’s satisfying and filling due to the high fiber content, perfect for a guilt-free lunch.
This Vegetarian Udon Noodle Soup is rich in fiber, vitamins, and minerals thanks to the variety of vegetables like carrots, bok choy, and bean sprouts. Using a clear vegetable broth keeps the dish low in saturated fat and calories while providing hydration and antioxidants. Udon noodles offer complex carbohydrates for sustained energy, and the addition of shiitake mushrooms boosts the soup’s B-vitamin and mineral content. Fresh herbs like daun ketumbar add micronutrients and a burst of flavor without extra calories.
Petua
- 💡Tip 1: Infuse the broth longer for deeper flavor.
- 💡Tip 2: Always use fresh, crisp vegetables for the best texture.
- 💡Tip 3: Garnish with extra herbs like daun ketumbar for added freshness.
Penyimpanan & hidangan
Store leftover soup and noodles separately in airtight containers in the fridge for up to 2 days. Reheat broth gently and add noodles just before serving to prevent sogginess.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 450.0 kcal |
