Vegan Udon Soup W/ Chili Lime Crispy Tofu Recipe | Yummly
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Vegan Udon Soup W/ Chili Lime Crispy Tofu

Jinnie J.: "Simple and light yet satisfying and delicious! An…" Read More
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A vegan udon noodle soup with chili and lime crispy tofu, kale and sprin onion to garnish.


  • 1 liter boiling water
  • 3 tablespoons vegetable stock (or ratio according to stock instructions)
  • 1 tablespoon ground ginger
  • 2 cloves crushed garlic
  • 2 tablespoons soy sauce
  • 300 grams firm tofu (cubed and dried with paper towel)
  • 1 lime (+ 1/2 lime zest)
  • 2 tablespoons chilli flakes
  • 1 teaspoon garlic powder
  • salt
  • greens (your choice)
  • udon noodles
  • spring onion (to garnish, optional)
  • lime (to garnish, optional)
  • chilli (extra, if desired)
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    1. Preheat oven to 180 deg cel (356 deg f) and coat cubed tofu in olive oil, lime juice, lime zest, dried chilli, garlic powder, and salt and pepper and place in oven.
    2. Whilst tofu is roasting, start your noodle broth. Boil 2L of water. Once water is boiling, cook your udon noodles as per packet instructions in the boiling water.
    3. Once noodles cooked (about 6-7minutes) - remove noodles with tongs into a strainer. DO NOT LOOSE THE WATER - YOU NEED THIS!
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    Jinnie J. 5 years ago
    Simple and light yet satisfying and delicious! And it tastes like authentic udon :D Thumbs up for vegan cooks :D I gave my tofu a bath in my chili-infused olive oil (put a dry chili in your olive oil and give it a few days, easy as that) with salt and pepper and baked it just like this. I also use a much healthier alternative to soy sauce that is bragg liquid aminos and I'd say half the amount (or no salt and pepper in the broth) will do. I also had the soup with spinach and a celery rib - the end result - YUM!! :)