Yaki Udon Soup

12 30 294
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 4
Yaki Udon Soup
Health Rating
A one-bowl meal that everyone in your family will love. Plus your gut will stay happy and healthy!


57 gm Japanese noodles, soba, dry (or udon noodles; use rice noodle to make gluten free)
1 tbsp Mirin
1/2 tsp minced Ginger root (or more to taste. )
2 tbsp Tamari, gluten free, reduced sodium (or more to taste)
1 tbsp Sesame oil
2 cup Water
1 large Yellow onion (sliced thinly)
1 tbsp Olive oil (or use water to sautee)
2 cup shredded Chinese (pe-tsai) cabbage, raw
2 large Carrots (julliened)
1 package Tempeh (tempe) (sliced thinly. Or use protein of your choice.)
5 stalk(s) Green onion, scallion, ramp (chopped finely)


Boil noodles and rinse.

Mix tamari, mirin, sesame oil and ginger in a small bowl.

Heat olive oil in a skillet (wok preferably) to hot.

Put in yellow onion and fry stirring for 1 minute. 

Add carrot, cabbage and tempeh fry stirring for 2-5 minutes until the veggies are soft and tempeh is lightly browned.

Add noodles and cook for 1 minute.

Add mixed sauce and stir.

Serve in bowls and top with green onions

Nutrition Facts

Per Portion

Calories 294
Calories from fat 120
Calories from saturated fat 20.6
Total Fat 13.3 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 5.6 g
Cholesterol 0
Sodium 500 mg
Potassium 588 mg
Total Carbohydrate 27.6 g
Dietary Fiber 2.5 g
Sugars 5.2 g
Protein 15.1 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 0.8
Vegetables 2.3

Energy sources



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This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert for you to enjoy.