Udon noodle Soup with Tofu, Spinach, Carrots and Baby Corn

 Meatless Mondays have definitely become a weekly ritual for Neil and I. When we sat down to look at our meal plan for the week ahead, it was Neil’s turn to choose Monday’s. Since he’s a big fan of Asian cuisine, I was not surprised when he picked “some kind of Japanese noodle soup”. I love this though, as I can start coming up with ideas. When I searched google, ramen noodles seemed to dominate but lower down the page it was udon noodles that caught my attention. Udon noodles are a thick, chewy and soft wheat noodle that we had never tried before. Miso broth seems a popular combination to go with it, but I wanted to work with what I already had in the kitchen, and so this dish of udon noodle soup with tofu, spinach, carrots and baby corn was developed.

You need to wrap your head around the fact that tofu is fabulous, despite it looking like a boring blob of tasteless white stuff. Not only is it incredibly inexpensive (£1.49 for 349g pack bought from Sainbury’s) but when prepared correctly, it adds wonderful flavours to your dish. In the past I have been disappointed with tofu, but I learnt it was because I wasn’t marinating it for nearly long enough. You need to leave it marinating for at least a few hours so it can soak up the flavours, think of it like a sponge! I found the easiest method was placing it in a mason jar but use whatever works best for you. 
This is a budget-friendly, vegan meal that you could have for lunch or dinner. The flavour from the marinade really comes through in the tofu and mixes really well with the rest of the ingredients…so well we ate the whole pot in one evening! 
Udon noodle Soup with Tofu, Spinach, Carrots and Baby Corn
Serves 2
Japanese-inspired budget-friendly udon noodles with tofu, spinach, chunky carrots and baby corn. A cheap and very tasty meal.
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  1. 150g firm tofu, cubed and drained from excess water
  2. 50ml soy sauce
  3. 1/2 fresh lemon juice
  4. 1 tbsp grated ginger
  5. 600ml vegetable stock
  6. 2 carrots, chopped
  7. 1 leek, chopped
  8. handful of baby corn
  9. 80g udon noodles
  10. handful of baby spinach, stems removed
  11. pinch of salt
  1. Pat the tofu with a sheet of kitchen paper to remove any excess water and then cut it into cubes.
  2. Place the tofu into a mason jar and add the soy sauce, lemon juice and grated ginger. Gently shake the jar to make sure all the tofu is coated. Leave to marinate in the fridge for at least a few hours (3-4).
  3. In a medium sized saucepan, add the vegetable stock, 2 carrots, leek, baby corn and bring to the boil. Turn down the heat and let it simmer for 15-20 minutes. When the carrots begin to soften, add the udon noodles and spinach. Leave to simmer for 5 minutes or until the noodles have cooked through to the centre, but are still slightly firm.
  4. Remove the tofu from the marinade and add to the rest of the soup and simmer for a further 5 minutes. Season with a pinch of salt.
  1. Serves: 2 hungry people.
From Plate to Pen http://www.fromplatetopen.com/
 I am entering this recipe to Meat Free Mondays  run by Jacqueline at Tinned Tomatoes. As this was a tasty and cheap meal, I’m also adding it to the Credit Crunch Munch, which this month is hosted by Camilla from Fab Food 4 All. Camilla runs the Credit Crunch Munch along with the wonderful Helen from Fuss Free Flavours.



  1. Leave a Reply

    Camilla @FabFood4All
    August 1, 2015

    Any soup with noodles has my vote and your’s looks fab Sarah:-) Thanks for sharing with #CreditCrunchMunch:-)

  2. Leave a Reply

    Sus Davy
    July 20, 2015

    Mmmm I love noodle soups! And anything with a tofu is a good meal in my opinion!

  3. Leave a Reply

    Penny Aylwin
    July 14, 2015

    I love udon noodles – and keep a packet in for emergencies. This sounds lovely.

    • Leave a Reply

      July 6, 2015

      Cheers, Kerry. It pretty much ticks all the boxes. 🙂

    • Leave a Reply

      July 6, 2015

      I’m in love udon noodles now! Cam’t believe it’s taken so long to try them! 🙂 Thanks for your comment, Riz! Welcome to my little blog!

  4. Leave a Reply

    Sarah Arnold
    July 1, 2015

    I do adore all your recipes. So simple and they just seem to work. I’ve never cooked with tofu (I’ve never enjoyed it when it has been made for me) but you’re tempting me to!

    • Leave a Reply

      July 6, 2015

      Thanks Sarah! I like to try keep them as simple as poss! I used to feel the same about tofu but it’s fast becoming a staple in our house. I’m hoping on doing a post on tofu at some point! Not sure when, it’s on my list! Thanks again for your comment.

  5. Leave a Reply

    July 1, 2015

    This looks great. Very tasty and cheap to make as well

    • Leave a Reply

      July 6, 2015

      Thanks Jo. Yes, tofu is so cheap! Planning on using it more often! 🙂

  6. Leave a Reply

    Day Dreaming Foodie
    July 1, 2015

    I flipping adore Udon noodles! My favourite noodle for sure. I keep buying tofu to give it a go… but then end up looking at it in the fridge until it goes off…. Not cool, I know! Maybe next time…

    • Leave a Reply

      July 1, 2015

      Haha – yes, give it ago! We really liked the noodles – wish we had tried them sooner!

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