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Udon Noodle Soup with Tempeh

Udon Noodle Soup with Tempeh

Winter soup recipes are all we can think of on these cold days. We made a delicious heartwarming Udon noodle soup with tempeh and a bunch of veggies to get you through the season. Get the biggest pot you have at home ready, you will want to make this vegan soup in large quantities!

Our Asian inspired soup is one of those quick meals that can make our life so much easier. It takes less than 20 minutes to make! So. if you are after a quick feed that's delicious, heartwarming and packed with nutrients for this cold winter days, this is definitely it! 

There are a few different things that go into this vegan soup, the first one is the broth. This part is simple but very important. I wanted a light yet flavourful soup so instead of using plain veggie broth I added a secret ingredient, cinnamon.

Udon Noodle Soup with Tempeh ingredients

I add only one cinnamon stick for the whole batch. This little extra touch will add a warm slightly spicy touch to the soup. And with this trick, your taste buds will be woken up by the delicious aromas invading your house. 

We will let it simmer for about 10 minutes, this is enough time for it to really infuse the broth. Now you can remove the cinnamon stick and add the vegetables and the udon noodles to the broth. 

The veggies are easy to find all year round, but you can easily switch things around if needed. I added baby bok choy, scallions and snap peas. I love these vegetables in soup, they add a ton of nutrients and flavour. And since we are only simmering them for about 2-3 minutes, they keep their crunchy texture, which I love!

chopped baby bok choy

While you have the broth simmering with the cinnamon and the veggies, you can work on the tempeh. I fry the tempeh until it has that beautiful golden brown colour on all sides. It also makes it a bit crispy on the outside and it helps keep it together when you add it to the broth. 

Tempeh will also add a ton of nutrients and flavour. But the main role of this ingredient is to convert our delicious dish into a high protein soup. This vegan soup has about 30 grams of protein per serving and just a little over 500 calories! it turns out to be very light but filling and nourishing. 

Lastly, to bump the taste of our Asian soup we need a few seasonings. We don't need to complicate things so we are just adding lime juice, a bit of soy sauce and some chilli oil. These are all optional and you can add as little or as much as you prefer. Or in the case of the chilli oil, as much as you can handle. 

You will love the end result! There is so much flavour in this high protein soup that you will have a hard time putting it down. And it's so warming and nourishing, perfect to keep you cozy on these cold winter days! 

Udon Noodle Soup with Tempeh top down

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Soy, Tempeh


For the soup

  • 1 stick cinnamon stick
  • 5 cups vegetable broth

For the tempeh

  • 1 tsp olive oil
  • 7 oz tempeh (sliced)

For the vegetables

  • ½ lb baby bok choy (cut in half)
  • 14 oz cooked japanese udon noodles
  • 4 medium scallion (sliced)
  • 6 oz sugar snap pea (cleaned and chopped)

For the seasoning

  • ½ tsp chili oil (optional)
  • ½ lime (juiced) (optional)
  • 3 tbsps soy sauce (optional)


  1. Heat the oil in a frying pan and fry the tempeh until golden brown from all sides.
  2. Use a pot and add the ingredients for the soup, simmer for about 10 minutes until broth is infused with cinnamon.
  3. Remove the cinnamon stick from the broth, add the vegetables and udon and simmer for about 2-3 minutes.
  4. Remove the soup from the heat and divide it for the bowls, adjust taste, add seasoning and tempeh, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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