Sick-Day Udon Soup with Tofu and Kimchi

Feeling under the weather and need a chicken-less noodle soup? This udon soup with tofu, kale, and kimchi has the cozy vibes and superfoods you crave.

When you’re down with a cold or flu, the healing power of a comforting noodle soup is undeniable. Food trends may come and go, but there’s a reason this tradition has withstood the test of time.

Chicken noodle soup is, of course, the classic choice, but if you’re looking for a chicken-less version, you’re in the right place. My take on sick-day soup leans into Asian flavors, is completely vegan, and features a spectrum of superfoods, like garlic, ginger, kale, tofu, and kimchi. And instead of egg noodles, I go for udon – thick, slippery Japanese wheat noodles (substitution ideas are listed below).

This udon soup is super savory, perfumed with ginger, and brimming with a variety of textures. It’s warming and easy to digest – and you certainly don’t need to seek out a virus before giving it a go.

Key Ingredients + Substitutions

• Carrots + Shiitake Mushrooms: Give the soup its earthy and savory foundation. If you don’t have shiitake, cremini mushrooms will do.
• Fresh Garlic + Ginger: Do not substitute with dried.
• Tofu: Soft or medium-firm tofu is best here, but if all you have is extra-firm, it’ll do.
• Kale: Adds a ton of nutrients, plus fiber, to the soup. Can be subbed with baby kale, spinach (baby or mature), or napa cabbage.
• Fresh Udon: Look for these thick Japanese noodles in the refrigerated section. If you can’t find them, use any other noodles you have (rice noodles, ramen, lo mein, etc.). In a pinch, pasta will also work.
• Kimchi: Adds a tangy, spicy pungency, as well as probiotics.

Why It Works

Ginger and garlic do a lot of the heavy lifting here. Ginger is naturally anti-inflammatory, and its warming spiciness can soothe a sore throat and calm an upset stomach. Garlic has antibacterial and antiviral properties (and makes everything extra delicious). Kale gives you a much-needed Vitamin C boost. The probiotics in kimchi may help strengthen your immune system. And as for the mushrooms and tofu, they provide plenty of protein to give you strength to get better.

How to Make This Vegan Sick-Day Soup

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Sauté the Vegetables

In a large pot, cook the carrots and mushrooms with a pinch of salt until they’re soft, about 8 minutes.

Step 2: Add Broth and Aromatics

Add broth, water, garlic, ginger, and soy sauce. Cover with a lid and bring to a boil. Then reduce the heat and simmer gently for 10 minutes to let the flavors come together.

Meanwhile, cook the noodles separately according to package directions. (If you cook them directly in the soup, they will overcook and become mushy.)

Step 3: Add Kale and Tofu

Lastly, add the kale and tofu to the pot. Cook just until the kale is wilted – but still bright green – and the tofu is warmed through, about 3 minutes. Turn the heat off and stir in the kimchi. (Avoid boiling the soup after the kimchi is added to preserve the probiotics.)

Step 4: Serve the Soup

Place some cooked noodles in a bowl and ladle the soup on top. Garnish with scallions and sesame seeds.

Notes on Leftovers

This soup reheats well, so you can certainly eat it over a couple of days. (Keep it in an airtight container in the fridge and eat within 3 days.) Store the cooked noodles separately to keep them from becoming mushy in the broth.

More Vegan Soup Recipes…

• Creamy Carrot Lentil Soup
• Ukrainian Vegetarian Borscht
• Tempeh Chili
• Polish Pickle Soup

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.