By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
776 cal · 35 min
Autumn Udon with Vegetables
Recipe GLPR2e681d0976e5ab
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Average rating: 3.8 (1)
A light and comforting Japanese noodle soup featuring chewy udon noodles simmered in a delicate broth with seasonal autumn vegetables, tender shiitake mushrooms, and your choice of tofu or fish cake. This one-bowl dish is naturally dairy-free and makes a perfect warm meal any time of year.
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Ingredients
2 lb fresh udon noodles
8 cup water
¼ cup tsuyu broth concentrate
12 whole dried shiitake mushrooms
1 cup carrot, peeled and grated
1 cup fresh spinach, roughly chopped
4 oz silken tofu or carrot kamaboko fish cake
Directions
Bring 8 cups of water to a boil in a large pot. Add the dried shiitake mushrooms and reduce heat to medium. Simmer for 5 minutes to allow the mushrooms to rehydrate and infuse the broth with their earthy flavor.
Remove the softened mushrooms from the broth with a slotted spoon and set aside. Once cool enough to handle, slice the mushrooms into thin strips, discarding any tough stems.
Return the mushroom broth to a gentle boil and stir in the tsuyu broth concentrate until fully dissolved and combined.
Add the fresh udon noodles to the broth, stirring gently to separate them. Cook for 2-3 minutes until the noodles are heated through and tender.
Add the grated carrot and sliced shiitake mushrooms to the pot, stirring to distribute evenly. Simmer for another 2 minutes.
Stir in the fresh spinach and cook for 1 minute until it is just wilted.
Divide the tofu or fish cake among four serving bowls. Carefully ladle the udon noodles, vegetables, and broth into each bowl, distributing the ingredients equally.
Serve immediately while hot. Enjoy your comforting bowl of autumn udon.
Comments
Tsuyu (udon broth concentrate) forces a second stop—Harris Teeter's Asian section carries it, but Food Lion and ALDI rarely stock it, adding a real errand to weeknight prep. The dish is otherwise budget-friendly at roughly $2–2.50 per serving, but the 35-minute claim ignores vegetable prep and simmering time; expect 50 minutes. It's a gentle, low-maintenance one-pot meal that reheats well and suits both tofu and kamaboko variations for flexibility, but the ingredient hunt and time creep are meaningful trade-offs for a quick dinner.
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