As I reached for the freshness of spring, I couldn’t help but think about how a simple bowl of creamy Spinach-Scallion Coconut Udon can brighten up even the dreariest days. This dish combines luscious spinach, sweet scallions, and a velvety coconut broth, making it a vegan delight that not only satisfies the hunger but also nourishes the soul. What I love most about this recipe is its incredible ease, allowing you to whip up a healthy noodle soup in no time—perfect for a quick weeknight dinner or a cozy lunch. With just a handful of ingredients and a smooth, creamy finish, this udon soup has quickly become a go-to for anyone tired of the fast-food grind. Are you ready to treat yourself to a bowl of goodness that bursts with nutrition and flavor? Let’s dive in!
Why is Spinach-Scallion Coconut Udon a Must-Try?
Simplicity at Its Finest: This dish requires minimal prep and cooking time, making it perfect for busy weeknights.
Creamy, Rich Broth: The coconut milk blends seamlessly with the savory scallions, creating a luxuriously smooth experience that will have you savoring every spoonful.
Nourishing and Healthy: Packed with spinach and a variety of veggies, each bowl delivers a nutrient boost, making it both satisfying and good for you.
Versatile Wonder: Feel free to customize with kale or bok choy for a delightful twist. You can even add tofu or chickpeas for extra protein!
Quick Comfort Food: Within minutes, you can indulge in this warm, cozy soup that offers comforting vibes and culinary delight. Explore more with variations like my delightful Coconut Snowball Truffles for a complete meal experience!
Spinach-Scallion Coconut Udon Ingredients
• For the Broth
- Neutral Oil – A great choice for sautéing scallions and enhancing flavor; you can easily swap it with olive oil or coconut oil.
- Scallions (8, divided) – Adds a mild onion flavor; both in the broth and as a garnish; green onions can substitute in a pinch.
- Large Potato (1, peeled and diced) – Thickens and adds creaminess to the broth; sweet potato can be swapped for a unique taste.
- Water (3 cups) – Serves as the broth’s base; vegetable stock can enhance the overall flavor.
- Spinach (5 ounces) – Provides vibrant color and nutrition; fresh spinach is best but feel free to use frozen in a hurry.
- Coconut Milk (15-ounce can, full-fat) – Delivers richness for that creamy texture in the broth; light coconut milk works but will be less creamy.
• For the Noodles
- Udon Noodles (16 ounces) – The star carbohydrate that contributes texture; consider using rice noodles for a gluten-free option.
• To Season
- Salt and Pepper to taste – Essential for boosting the broth’s flavor; adjust according to your personal preference.
• Optional Garnishes
- Sesame Oil (for serving) – Infuses a lovely nutty aroma; olive oil can substitute if needed.
- Black Sesame Seeds (for serving) – Perfect for adding a dash of crunch and visual appeal; regular sesame seeds will do just fine.
This creamy Spinach-Scallion Coconut Udon recipe promises a nourishing and delightful experience, making it a must-try for any noodle soup lover!
Step‑by‑Step Instructions for Spinach-Scallion Coconut Udon
Step 1: Prepare Scallions
Start by cleaning and slicing your scallions, reserving the green tops for garnish later. Ensure that you have a sharp knife and a cutting board ready for this task. As you slice, you’ll enjoy the fragrant aroma of the scallions, which will elevate the flavor profile of the creamy Spinach-Scallion Coconut Udon.
Step 2: Sauté Broth Base
In a large pot, heat about 2 tablespoons of neutral oil over medium heat. Once the oil is shimmering, add the sliced white parts of the scallions, cooking them gently for 5–7 minutes. Be sure to stir occasionally to keep them from browning; you want them soft and translucent to maintain the lovely base for your soup.
Step 3: Add Potato and Liquid
Next, add the diced potato to the pot, mixing it well with the sautéed scallions. Pour in 3 cups of water or vegetable stock, and season the mixture with salt and pepper to taste. Bring this to a boil over high heat, and watch for the bubbling liquid, which indicates it’s time to move to the next step for your creamy Spinach-Scallion Coconut Udon.
Step 4: Simmer
Reduce the heat to a gentle simmer and cover the pot. Allow the mixture to cook for about 25 minutes, or until the potato is fork-tender. As it simmers, the flavors will meld beautifully, creating a savory base for your udon soup. You may want to take a moment to enjoy the comforting scent wafting from the pot.
Step 5: Cook Spinach
Once the potatoes are tender, add the fresh spinach to the pot, stirring until it’s just wilted, which should take about 5 minutes. The bright green color of the spinach will add vibrancy to your creamy Spinach-Scallion Coconut Udon. Once done, remove the pot from heat and let it cool slightly before blending.
Step 6: Blend Broth
Carefully transfer the soup mixture into a blender, blending until the broth is completely smooth. This step is crucial for achieving that creamy texture, so take your time. Once blended, return the mixture to the pot and stir in the coconut milk, giving it a taste to adjust seasoning if necessary.
Step 7: Cook Udon
While the broth is cooling, prepare a separate pot of water to boil your udon noodles. Follow the package instructions, usually around 5–7 minutes for achieving that perfect al dente texture. Once they’re cooked, drain them thoroughly and set them aside, ready to be nestled in the bowl with the luscious broth.
Step 8: Serve
To serve your creamy Spinach-Scallion Coconut Udon, ladle the broth into shallow bowls. Add a generous handful of udon noodles to each bowl and top them with the reserved green tops of the scallions. For an extra layer of flavor, drizzle a few drops of sesame oil and sprinkle some black sesame seeds, if desired, and enjoy this beautiful dish.
Expert Tips for Spinach-Scallion Coconut Udon
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Sauté with Care: Avoid browning the scallions; this helps maintain their vibrant color and prevents the broth from becoming bitter.
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Blend Smoothly: Ensure you blend the broth until completely smooth for that luxurious, creamy texture that makes your udon truly delightful.
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Don’t Overcook Spinach: Add spinach at the end of cooking and just wilt it; overcooked spinach can lose its vibrant green color and nutritional value.
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Customize the Flavor: Feel free to enhance your creamy Spinach-Scallion Coconut Udon by adding a splash of lime juice or a pinch of chili powder for a zestier kick.
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Prepare in Advance: The broth can be prepared ahead and stored in the fridge for up to three days, making it convenient for a quick weeknight meal.
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Garnish for Impact: Top your udon with toasted sesame seeds and a drizzle of sesame oil just before serving for added crunch and flavor depth.
Make Ahead Options
Preparing your creamy Spinach-Scallion Coconut Udon in advance is a fantastic time-saver for your busy weeknights! You can make the broth (steps 1-6) and refrigerate it for up to 3 days. To ensure maximum freshness, let the broth cool completely before transferring it to an airtight container. When you’re ready to enjoy, simply reheat the broth over medium heat and cook your udon noodles according to package instructions (step 7). Combine them before serving, and you’ll have a piping hot, comforting meal ready in no time! This way, you can savor all the delicious flavors without the hassle of daily prep!
Spinach-Scallion Coconut Udon Variations
Feel free to let your creativity shine and customize this delicious noodle soup to suit your taste preferences!
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Kale Option: Replace spinach with kale for a heartier texture and a nutrient boost. This adds a delightful chewiness to your bowl!
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Chickpea Power: Incorporate canned or cooked chickpeas for extra protein and an earthy flavor that compliments the creamy broth beautifully.
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Gluten-Free Fix: Use rice noodles instead of udon for a gluten-free alternative that still holds that comforting, creamy essence. You won’t miss the original!
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Spiced Up: Add a teaspoon of chili paste or fresh grated ginger to the broth to awaken your taste buds with a spicy kick that brings warmth to your soul.
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Swapping Potatoes: Use sweet potatoes instead of regular potatoes for a subtle sweetness and vibrant color that enhances both flavor and nutrition.
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Creamy Variants: Experiment with almond or cashew milk for a nutty twist in your broth while keeping it vegan and creamy.
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Top It Off: Garnish with fresh herbs like cilantro or mint for an aromatic lift that brightens each spoonful and adds a burst of flavor!
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Savory Booster: Drizzle with a bit of soy sauce or tamari for umami richness; it perfectly complements the coconut and elevates the entire dish.
And for a sweet finish to your meal, consider pairing it with my invigorating Coconut Snowball Truffles for a delightful treat!
How to Store and Freeze Spinach-Scallion Coconut Udon
Fridge: Store leftover creamy Spinach-Scallion Coconut Udon in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
Freezer: If you want to keep it longer, freeze the broth without noodles for up to 3 months. Portion it in freezer-safe containers, and thaw overnight in the fridge before reheating.
Noodles: If you prefer, you can store cooked udon noodles separately in the fridge for up to 2 days. Toss them with a drizzle of oil to prevent stickiness.
Reheating: When ready to enjoy, reheat the broth and noodles together on medium heat, adding a splash of water if needed for consistency.
What to Serve with Creamy Spinach-Scallion Coconut Udon
As you indulge in the creamy goodness of this udon, consider rounding out your meal with delightful sides that complement its vegan richness.
- Crusty Bread: Perfect for dipping, a fresh baguette or sourdough adds a delightful crunch to your cozy soup experience.
- Simple Green Salad: A light mix of arugula, cherry tomatoes, and a citrus dressing lifts the meal’s freshness and balances the richness of the broth.
- Sesame Roasted Broccoli: The nutty flavor of sesame oil pairs beautifully with the udon, adding a hearty side that offers great texture and nutrition.
- Avocado Slices: Creamy avocado not only enhances the dish but provides healthy fats, creating a luxurious balance with the broth.
- Mango Chutney: An unexpected sweet-and-savory addition, this chutney will elevate your udon with a taste of tropical zest.
- Ginger Tea: A warming cup of ginger tea can cleanse the palate and support digestion—just what you need after a hearty udon bowl!
- Coconut Rice Pudding: For a delightful dessert that stays in theme, this creamy, lightly sweetened rice pudding is a perfect finale to your meal.
- Spicy Edamame: Lightly salted edamame with a kick of chili will provide a fun, protein-packed snack that pairs wonderfully with the udon.
Spinach-Scallion Coconut Udon Recipe FAQs
What type of spinach is best for this recipe?
Fresh spinach is ideal for achieving that vibrant color and nutritional benefits in your Spinach-Scallion Coconut Udon. However, if you’re pressed for time or can’t find fresh, frozen spinach will work just as well. Just add it to the pot a bit later to prevent it from becoming mushy.
How should I store leftover udon?
Store any leftover creamy Spinach-Scallion Coconut Udon in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. Sprinkle a little water if it seems too thick, ensuring it regains its lovely texture.
Can I freeze the udon soup?
Absolutely! For long-term storage, freeze the broth without the noodles for up to 3 months. Just portion it out into freezer-safe containers and thaw overnight in the fridge when you’re ready to enjoy it. Cook new udon noodles fresh when you’re ready to serve!
What if my broth isn’t creamy enough?
If you find your broth doesn’t have the creamy consistency you desire, try blending it for a longer period until smooth. Additionally, you can add more coconut milk or a splash of vegetable stock to enhance the creaminess and flavor.
Are there any dietary considerations for this dish?
Yes! This recipe is vegan, making it suitable for plant-based diets. However, if you or your guests have allergies to coconut or potatoes, you can substitute the coconut milk with almond milk and consider using cauliflower or other alternatives instead of potatoes for a different flavor and texture experience.
Creamy Spinach-Scallion Coconut Udon for Cozy Nights
Ingredients
Equipment
Method
- Prepare scallions by cleaning and slicing, reserving the green tops for garnish.
- In a large pot, heat about 2 tablespoons of neutral oil over medium heat. Add the sliced white parts of the scallions and cook for 5-7 minutes until soft.
- Add the diced potato and mix well with sautéed scallions. Pour in water or vegetable stock, and season with salt and pepper. Bring to a boil.
- Reduce heat to a gentle simmer, cover, and cook for about 25 minutes, until the potato is fork-tender.
- Add fresh spinach, stirring until wilted (about 5 minutes). Remove from heat and let cool slightly before blending.
- Transfer mixture to a blender and blend until smooth. Return to pot and stir in coconut milk, adjusting seasoning if necessary.
- Prepare a separate pot of water to boil udon noodles according to package instructions (around 5-7 minutes). Drain and set aside.
- Ladle broth into bowls, add udon noodles, and top with reserved green tops of scallions. Drizzle with sesame oil and sprinkle with black sesame seeds if desired.
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