Vegan Bunny Elle

A cooling summer version of your winter comfort meal, this udon noodle soup brings all the rich umami flavors but with a refreshing iced broth. You won’t break a sweat cooking or eating this dream boat, I meant dream bowl 😉

I am obsessed with noodles of all kinds but especially udon! I love the thick cut, chewy texture, and hearty bite. However in this 90, 100 degree weather, the last thing I want is to end up covered in sweat from just cooking or eating my meal. So I gave the udon noodles an ice bath and made this cooling and flavorful iced broth!

It’s super quick and easy to make. All you need to do is combine the broth ingredients in a saucepan and cook just enough till the sugar dissolves – very minimum amount of heat needed. For the noodles, mine are infused with chlorella, hence the green color, but you can use whatever noodles you like! Regular udon noodles, buckwheat noodles, or even thick rice noodles for gluten-free.

And of course I had to make a vegan soft-boiled “egg” to complete the udon experience. You can find my vegan boiled “egg” recipe here. And watch the video below for a visual guide on how I made this bowl.

Iced Udon Chill Broth Noodles

The best way to enjoy noodles in hot weather! Slurp up your fave noodles and gulp down the super flavorful and refreshing broth without ever breaking a sweat.

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Ingredients Method Video

Ingredients

  

• 4 oz dry udon noodles
• 1 carrot shredded
• 1/2 cup cooked edmame
• Pickled sushi ginger
• 1/4 piece of nori sheet finely shredded
• 4 – 5 ice cubes
• Scallions and toasted sesame seeds for garnish

For the broth

• 2 cup vegetable stock
• 3 dried whole shiitake mushrooms
• 1/2 cup hot water
• 1/4 cup soy sauce
• 1 tablespoon sake
• 1 teaspoon brown sugar

Method

 

1. In a bowl, pour the hot water into the dried shiitake mushrooms, set aside and let them soak for 15 minutes;
2. Cook the udon noodles according to package instructions;
3. Immediately drain and rinse under cold water to cool down the noodles to stop the cooking, and prevent them from sticking;
4. In a saucepan, add the stock, the water from the soaked shiitake mushrooms, you can add the mushrooms to the pan too or save for another recipe, and the rest of the broth ingredients;
5. Stir and cook till the sugar dissolves, set aside to cool down;
6. Assemble the bowl with the chilled noodles, carrots, edamame, pickled ginger, and the tofu “egg” if making, place a few ice cubes on top;
7. Pour in the cooled-down broth, top off the bowl with shredded nori, scallions, and sesame seeds;
8. Serve immediately before the ice melts! Enjoy!

Video