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Fast Udon Soup with Tofu and Greens

Anytime is time for soup. This Asian-inspired, vegetarian creation will hit the spot.
This colourful soup looks tasty as well as healthy, as it's loaded with tofu, greens and peanuts. Photo: Daniel Schiff

Great West Newspaper freelance writer Daniel Schiff shows off this tasty, Asian-inspired vegetarian soup--quick and easy to whip together after a day's work.

Fast Udon Soup with Tofu and Greens

Serves: 4 Time: 10 minutes


· 5 ounces (2 bundles) whole grain Udon noodles

· 6 cups low-sodium beef, chicken or vegetable broth

· 1 (14.0-ounce) package firm tofu, drained and diced

· 1/4 teaspoon fine sea salt

· 1/2 bunch leafy greens such as kale, collards or Swiss chard, tough stems and ribs removed, leaves sliced (about 6 loosely packed cups)

· 5 green onions, thinly sliced

· 1 teaspoon hot chili sesame oil, plus more for serving

· Optional: peanuts


In a large pot, bring broth to a boil.

Add greens, noodles and salt, and cook until greens and noodles are just tender, about 6 minutes.

Add tofu and cook until just heated through, about 1 minute, then add green onions and oil. Serve with more oil on the side.

Optional: Grill the peanuts over low heat in a pan until browned then crush on a cutting board into small pieces