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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