Yaki Udon Soup

12 30 289
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


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

Nutrition Facts

Per Portion

Calories 289
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