Vegan Kimchi Udon

This bowl of Vegan Kimchi Udon is proof that big flavor doesn’t need  big effort. Thick and bouncy udon noodles is tossed in a creamy savory sauce made with tofu, with an unexpected burst of bold and spicy kimchi flavor.

Jump to:

• 🇯🇵 Japanese Comfort with a 🇰🇷 Korean Twist
• 💛Why You’ll Love This Vegan Kimchi Udon
• 📝How to make Vegan Kimchi Udon
• 🥢Final Thoughts
• 📖 Recipe
• 💬 Reviews

🇯🇵 Japanese Comfort with a 🇰🇷 Korean Twist

Today’s Vegan Kimchi Udon reminds me of the days of my student life, when I wandered around convenience stores at night and picked up an udon package among a dozen of different noodle types. There’s something deeply comforting about the Japanese udon, though I can’t quite explain why. And kimchi is no foreigner to me, as fermented food has always been gentle with my stomach while I’m yet used to the local food in a place far from home.

The combination of a mild and slightly sweet noodle with a sharp and tangy fermented cabbage, however impeccably unorthodox, is surprisingly pleasant. I took it a step further when I loaded it up with blended tofu and sautéed mushrooms to make an already wholesome dish more nourishing.

Blended tofu might not sound glamorous, but it’s a brilliant way to create a low-fat and high-protein creamy base that balances everything out and lets this kimchi udon shine in its own way.

💛Why You’ll Love This Vegan Kimchi Udon

• High in protein: sneaking silken tofu in sauces & spreads is how I increase my plant protein intake. This recipe is 25g of protein per bowl, and you can boost it with more chickpeas, tofu and edamame!
• Quick & easy to make: this is the kind of meal that you can make on a weeknight (only takes 15-20 minutes) yet still feel like treating yourself.
• It’s creamy without feeling heavy because tofu is both smooth and low in fat (even its 11% fat is totally made of the good type of fat your body needs).
• It has bold flavors though made with simple ingredients: a jar of kimchi, tofu, udon noodles, and a few pantry staples are both easy to find and fast to make.
• Mushrooms and toppings are customizable depending on your mood and what you have in the fridge.

Here are some more recipes to make with either udon or kimchi:

• Vegan Miso Udon
• Kimchi Jjigae - Korean Kimchi Stew (Vegan)
• Kimchi Fried Rice (Vegan)

📝How to make Vegan Kimchi Udon

Ingredients

• 1 package of udon noodles
• ½ onion and 1 stalk spring onion
• 150g king oyster mushrooms
• ½ - 1 cup of vegan kimchi, chopped
• Roasted sesame seeds, for garnish

Sauce:

• 150g silken tofu
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 2 tablespoon kimchi juice
• 1 teaspoon agave syrup or sugar

Instructions

1. In a blender, blend the sauce ingredients.
2. In a pan, heat oil. Sauté the onion, white part of the spring onion and garlic until fragrant. Add in the chopped kimchi and king oyster mushrooms. Stir fry for a few minutes, season with soy sauce and gochujang.
3. Cook the udon noodles according to package instructions.
4. In a big bowl, add the udon noodles and the sauteed mushrooms and kimchi. Coat in the sauce until well mixed and creamy.
5. Garnish with green part of spring onions and sesame seeds.

🎯Tips for success

• Choose well-fermented kimchi: the more fermented it is, the deeper and rounder the flavor becomes once cooked.
• Save some noodle cooking water: a splash helps loosen the sauce and makes it cling perfectly to the udon.

🥢Final Thoughts

I often come back to this bowl of Vegan Kimchi Udon whenever I feel the need to slow down, and enjoy a mellow taste beside an open window and the city sounds drifting in. Instinctively this has become one of my top ten comfort foods: those are built gradually through thoughtful choices. Spicy, creamy, chewy, and warming, this bowl is perfect for quiet evenings.

It could possibly be your next favorite comfort recipe too! So why don’t you give it a try and let me know how you feel? 😋

Share your thoughts in the comment below or tag me on Instagram @veggieanh. I’d love to see them all!

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📖 Recipe