Udon Noodle Bowl

Author: Recipes_se
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Bowls, Main Course, Soups
Cuisine Indian
Servings 4 servings


  • Stove


  • 8 oz udon noodles 2 packages
  • 3 1/2 cups Garlic Mushroom Broth see recipe link
  • 1 1/2 tsp fresh ginger minced
  • 1 tbsp agave nectar
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp rice vinegar
  • 1/4 tsp red pepper flakes to taste
  • 1 baby bok choy sliced
  • 1 cup mushrooms sliced
  • 1 block silken tofu cubed
  • 1/4 cup bean sprouts
  • 1 cup fresh spinach
  • 1 tsp sesame oil


  • Cook noodles according to package. Drain and divide into serving bowls. Set aside.
  • In a large stock pot, add the Garlic Mushroom Broth, ginger, agave, soy sauce, vinegar, and red pepper flakes and bring to a simmer. Add bok choy, mushrooms, and tofu and continue to cook until veggies are soft, approximately 10 minutes.
  • Stir in bean sprouts and spinach and simmer for 1 more minute, until spinach has wilted. Remove from stove. Drizzle with sesame oil.
  • Pour broth mixture over noodles, dividing equally. Serve immediately.

My Notes

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