Vegan Miso Udon

Nona Lim Vegan Miso Udon Bowl with Eggplant and Mushrooms

Vegan Miso Udon

If you’re looking for classic udon flavor with some simple topping twists, you’ve come to the right place. My Vegan Miso Udon is made with fried tofu and crispy, sweet eggplant, which amplifies every bite of the udon noodles. In less than 20 minutes, you and a friend can enjoy a better for you, vegan noodle bowl that will leave you feeling full and satisfied.
Servings: 2
Time: Total 20 minutes, prep 5 minutes
Difficult Level: Easy


  • 1 Nona Lim Miso Ramen Broth Pouch

  • 1 medium bok choy head, sliced lengthwise in half

  • 2 tspn vegetable oil or neutral oil

  • 2 packets udon noodles

  • 2 garlic cloves, minced

  • 1 inch piece of ginger, about 1 tbsp, minced

  • 2 oz mushrooms, minced

  • 1 tbsp soy sauce or tamari

  • 4 oz fried packaged tofu or regular tofu, sliced

For eggplant

  • 1 Chinese eggplant or other variety eggplant, quartered into 2-inch pieces

  • 1 tbsp potato starch or corn starch

  • 4-5 tbsp vegetable oil or neutral oil

  • 2 tbsp mirin

  • 2 tbsp soy sauce or tamari

*Equipment: skillet, pot


  1. Prepare pot of boiling water for udon noodles. Meanwhile, heat oil in a skillet on medium-high and sprinkle potato or corn starch on eggplant so pieces are completely coated. When oil is shimmering, add eggplant to the skillet and fry until golden brown, about 2 minutes each side. Avoid overcrowding. Add mirin and soy sauce to skillet and turn off heat, and quickly toss eggplant in sauce until pieces are completely coated. Remove skillet from heat and set eggplant aside to cool on a plate.

  2. Once water begins to boil, blanch bok choy in water for 2½ minutes. Remove bok choy and set aside. Add udon noodles to pot and follow cooking directions on packaging. Once noodles are done, strain and run under cold water, making sure to treat the noodles gently. Divide noodles into two bowls for serving.

  3. Empty pot of water and place back on burner, lowering heat to low. Once there is no presence of water in the pot, add the 2 tspn of oil. Once oil is shimmering, add garlic, ginger and mushrooms. Toss frequently and sauté for about 1 minute. Add soy sauce and toss mixture for 10 seconds. Add Nona Lim Miso Ramen Broth to pot and scrape up bits from bottom of pan with wooden spoon and add tofu. As soon as broth comes to boil, turn off heat. Ladle broth into bowls of noodles and add eggplant and bok choy toppings. Enjoy.