Instant Pot Udon Soup (Vegan)

This healthy and light vegan Instant Pot udon soup is made with mushrooms and soy sauce infused broth and is served with protein-rich edamame and crispy tempeh. It’s quick, easy, and perfect for a weeknight meal.

Here at Instant Pot Eats, we love making vegan recipes in our pressure cooker, and we’re particularly excited to share this udon noodle soup because it’s both nourishing and delicious. For a plant-based meal, it packs in a substantial amount of protein that will keep you well satiated.

There are three elements to this dish: the tasty broth with mushrooms and vegetables (this part is made in your Instant Pot), the udon noodles (cooked on the stove) and the crispy tempeh (pan-fried on the stove). The idea is that while the broth is cooking in the pressure cooker, you can simultaneously prepare the other two components and have the dish ready in a flash.

Before we get into the full recipe, let’s break down the ingredients and what you need to do.
Instant Pot Vegan Udon Ingredients



Our broth flavour comes from beautiful aromatics such as ginger, garlic, chili and scallions, the dried shiitake mushrooms, which add that essential umami flavour, soy sauce (or Tamari for a wheat-free version) and lime juice. These are ingredients that you can get in most places (see shopping notes below). If you can’t find shiitake mushrooms (dried or fresh), feel free to add dried porcini or oyster mushrooms, or slice a few regular button mushrooms.

We’re also adding some lovely protein-rich edamame beans (frozen and sold in a pack) and good ol’ broccoli, plus cilantro for garnish. Can you taste the broth in your mind already? Mmmmm.

Instant Pot Udon Soup Broth
For noodles, we used dried udon noodles that you can purchase in the Japanese section of your supermarket, at Asian grocers, Whole Foods and online (see notes below). You can also use regular ramen noodles, rice noodles (for GF option), soba buckwheat noodles OR zucchini noodles to make this dish more paleo/Whole30 friendly (please use coconut aminos instead of soy sauce).

Dried Udon Noodles & Tempeh



Cook the noodles according to the packet instructions. We recommend to undercook them ever so slightly (al dente like) as they will continue to cook in the hot broth in your bowl.

how to cook udon noodles

Tempeh is essentially pressed fermented soybeans. You can usually find it in the refrigerated section of your local health food stores or in the vegetarian/vegan products section (it would be in the cold section, though). It has a texture of hard feta cheese, and you can easily slice it or dice it.

how to cook tempeh
The best way to prepare tempeh is to pan-fry until crispy and to drizzle it with a little soy sauce or season with salt and pepper. Its taste is pretty neutral, and it will take on whatever flavours you add to it. In our recipe, we used a little soy sauce, honey and lime juice to drizzle over the crispy tempeh slices. So tasty!

If you can’t get tempeh, feel free to serve with diced silken tofu or pan-fried firm tofu or any other vegan protein of choice.

Fried tempeh with honey, soy and lime juice


Once the broth is cooked, and noodles and tempeh are ready, assemble the soup ingredients in a bowl with hot broth poured over the top. Garnish with extra chili and fresh cilantro leaves.

Instant Pot Vegan Udon Soup With Tempeh



Most of the ingredients used in this recipe can be found either in your larger supermarket or a health food store, at Whole Foods and Trader Joe’s, and online of course. Get some of the ingredients on Amazon here: dry udon noodles, dry shiitake mushrooms, frozen edamame beans, tamari soy sauce (wheat-free).


Find more Instant Pot Eats Vegan Recipes here
Carrot Lemongrass & Cilantro Soup
Instant Pot Turkish Split Pea Stew
Instant Pot Farmhouse Vegetable Soup
Thai Red Curry Lentil Soup (Vegan)

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Instant Pot Vegan Udon Soup With Tempeh

Instant Pot Udon Soup (Vegan)

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Asian


This healthy and light vegan Instant Pot udon soup is made with mushrooms and soy sauce infused broth, and is served with protein-rich edamame and crispy fried tempeh. It’s quick, easy, and perfect for a weeknight meal.




  • 120 g (4 oz) dried udon noodles (or other choice of noodles, such as rice or soba)

For the broth

  • 3 scallions, white and pale green parts of the stems diced
  • A handful of cilantro, stems chopped (reserve the leaves for serving)
  • 4 slices of fresh ginger
  • 1 large clove of garlic, finely diced
  • 1/3 long red chili, sliced
  • 5 dried or fresh shiitake mushrooms
  • 8 broccoli florets
  • 1/2 cup frozen edamame beans
  • 2 tablespoons soy sauce or Tamari sauce
  • 4 cups vegetable stock

For crispy tempeh

  • 5 oz (150 g) pressed tempeh, sliced into strips
  • 1 tablespoon coconut oil or other cooking oil
  • 1 + 1/2 tablespoons soy sauce or Tamari sauce
  • 1 tablespoon agave syrup or maple syrup (honey for non-vegan version)
  • Juice of 1/4 lime juice

To serve

  • 3 scallions/green onions, green parts diced
  • A handful of cilantro/coriander, leaves only
  • Juice of 1/2 lime juice


  1. Make the noodles. We suggest to do this step first. Bring a pot of water to a boil and add the noodles. Cook in boiling water, stirring a few times, for 9-10 minutes, and then strain under cold water (or as per instructions on the packet). Set aside in a sieve.
  2. Make the broth. Add all broth ingredients to the inner pot. Place and lock the lid, making sure the pressure valve is set to Sealing. Set to Manual, HIGH pressure and set to the timer to 0 minutes. That is correct! Zero minutes is all we need to make the broth. The Instant Pot will build the pressure first and this process will start the to cook our ingredients. Once the timer goes off, use the quick release to let off the pressure, and then open the lid.
  3. Pan-fry the tempeh. While the broth is cooking, prepare the tempeh slices and preheat the oil in a large frying pan over medium-high heat. Add the tempeh slices and fry for 2-3 minutes on each side, or until crispy. Whisk together the soy sauce, sweet syrup of choice and lime juice and drizzle over the cooked tempeh slices evenly. Set aside.
  4. Finish the soup.Divide the noodles between two bowls and scoop out the mushrooms and the broccoli over the top, then ladle the reset of the broth in the bowls. Garnish with diced scallions, cilantro and a little drizzle of lime juice. Serve the crispy tempeh on the side.


  • Serving Size: 2 cups soup
  • Calories: 474
  • Sugar: 16.5 g
  • Sodium: 3126.4 mg
  • Fat: 10.8 g
  • Saturated Fat: 6.1 g
  • Carbohydrates: 79.2 g
  • Fiber: 7.5 g
  • Protein: 24.5 g
  • Cholesterol: 0 mg

Keywords: Edamame, Shiitake, Mushrooms, Broccoli, Soup, Asian



Instant Pot Vegan Udon Soup With Edamame & Crispy Tempeh

Instant Pot Recipes
By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious Instant Pot recipes you can make using your trusted pressure cooker.
PS. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. 

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  1. Great recipe, however, honey is not vegan. Agave is a good substitute. Either way, I loved this soup. Making it again tonight!

    1. You can substitute it with maple syrup or agave, we’ll make a note in the ingredients!

  2. How would you modify this to use chicken not sure tempeh will fly with the kids. Could you then cook the chicken with the broth?

    1. Yes, you could cook the chicken with the broth, or just add in some shredded chicken that you previously cooked.

    1. Hey Sue,

      Well spotted! Our error in typing up the recipe. There should 4 cups of good quality vegetable stock. It’s been added to ingredients.

      Thanks for letting us know!

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