15-Minute Creamy Citrus Miso Udon: Japanese Grandma's Secret Vegan Delight
A lightning-fast, soul-warming bowl of udon noodles in a silky, umami-rich miso and citrus broth that tastes like a cherished family secret. This vegan dinner is ready in just 15 minutes, offering a perfect balance of savory, tangy, and creamy flavors.
Ingredients
Ingredients
- 6 oz udon noodles fresh or frozen, check for vegan
- 2 cups vegetable broth low-sodium
- 2 tbsp white miso paste or chickpea miso for soy-free
- 1 tbsp tahini for creaminess
- 1 tbsp fresh orange juice about 1/2 an orange
- 1 tsp rice vinegar or apple cider vinegar
- 1 tsp toasted sesame oil for aroma
- 1 tbsp coconut aminos or soy sauce if not gluten-free
- 1 cup baby spinach packed
- 2 tbsp green onions thinly sliced
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles will absorb the broth, so you may need to add a splash of vegetable broth or water when reheating. Make-Ahead: The miso broth base can be made up to 2 days in advance and stored in the fridge. Reheat gently before adding noodles and spinach. Substitutions: Swap spinach for bok choy or kale. For extra protein, add cubed tofu or edamame. Use lemon juice instead of orange for a different citrus note. Serving Suggestions: Top with a sprinkle of shichimi togarashi (Japanese seven-spice) or a drizzle of chili oil for heat. Pair with a simple side salad or steamed vegetables.