Description
Miso Udon Noodle Soup
A comforting bowl of Miso Udon Noodle Soup with Teriyaki Mushrooms! This dish is inspired by the warmth of udon soups like Kitsune Udon and the rich flavor of Miso Ramen. It’s a perfect blend of chewy noodles in a creamy, umami-packed broth made with soy milk, miso, and mushroom broth. Teriyaki mushrooms add an extra layer of flavor, making it both hearty and satisfying. Whether for a cozy dinner or meal prep, this vegan delight is easy to make and sure to please. Give it a try and let it warm your soul!
2 tsp neutral oil or vegan butter
2 shiitake mushrooms, rehydrated
2 king oyster mushrooms, sliced
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce
1 tsp dark soy sauce
1.5 tsp sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp nut butter
2 cups mushroom broth
2 cups soy milk
1 tbsp miso paste
2 tbsp soy sauce
2 servings udon noodles
Directions:
1. Cook udon noodles per package instructions.
2. Sauté mushrooms, add mirin, sake, soy sauce, and sugar.
3. Cook garlic in oil, add broth, milk, miso. Boil, then simmer.
4. Pour broth over noodles, add mushrooms, enjoy!
Prep Time: 10 mins
Kcal: 319
Step-by-Step Guide
1. Prepare the Teriyaki Mushrooms: Heat the neutral oil in a pan over medium heat. Add the sliced king oyster and shiitake mushrooms. Sauté for 5-7 minutes until they begin to brown. Add the mirin, sake, both soy sauces, and sugar. Stir and cook until the sauce thickens and glazes the mushrooms, about 3-4 minutes. Set aside.
2. Cook the Udon Noodles: While the mushrooms cook, bring a separate pot of water to a boil. Cook the udon noodles according to package directions (usually 1-2 minutes for fresh/frozen). Drain and rinse briefly to prevent sticking. Divide between two serving bowls.
3. Build the Broth: In the same pot used for the noodles (or a clean one), heat the sesame oil over medium-low heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the nut butter until combined. Carefully pour in the mushroom broth and soy milk, whisking to incorporate.
4. Season the Broth: Bring the broth mixture to a gentle simmer—do not boil vigorously once the soy milk is added. Reduce heat to low. Place the miso paste and 2 tbsp soy sauce in a small bowl. Ladle a few tablespoons of the hot broth into the bowl and whisk until the miso is completely dissolved. Pour this mixture back into the main pot and stir. Taste and adjust seasoning if needed.
5. Assemble the Soup: Ladle the hot miso broth over the prepared udon noodles in each bowl. Top generously with the teriyaki mushrooms. Serve immediately.
Serving Suggestions
For a complete meal, consider adding sides or toppings. A small bowl of steamed edamame or a simple cucumber salad makes a refreshing starter. Garnish the soup itself with sliced green onions, a sprinkle of sesame seeds, or a drizzle of chili oil for heat. For extra texture and protein, add pan-fried tofu cubes or roasted broccoli directly into the bowl.
How-to Summary
In summary, this soup comes together in three key stages: 1) Sauté and glaze mushrooms with a teriyaki-style sauce. 2) Boil udon noodles separately. 3) Create a creamy broth by sautéing garlic, then simmering mushroom broth, soy milk, and dissolved miso. Assemble by placing noodles in a bowl, pouring broth over top, and finishing with the glazed mushrooms.
Frequently Asked Questions
Can I use a different type of milk? Yes, but for best flavor and creaminess, stick with unsweetened, unflavored plant milks. Oat milk or cashew milk are excellent substitutes for soy milk.
What can I use instead of sake and mirin? For mirin, use a pinch of sugar mixed with a little extra broth. For sake, a dry white wine or even a bit of rice vinegar diluted with water can work in a pinch.
How do I store and reheat leftovers? Store broth, noodles, and mushrooms separately if possible. Reheat the broth gently on the stovetop to avoid curdling the soy milk. Assemble just before serving.
Is there a substitute for king oyster mushrooms? Absolutely. Cremini, oyster, or even portobello mushrooms sliced thickly will work well. The key is to use mushrooms that hold their texture.
Can I make this gluten-free? Yes. Use tamari instead of soy sauce, ensure your miso is gluten-free (many are), and use gluten-free udon noodles, which are often made from brown rice.
Common Mistakes to Avoid
Avoid boiling the broth after adding the soy milk and miso, as this can cause the milk to separate and the miso to lose its delicate flavor. Do not add miso paste directly to the hot pot; always dissolve it in a little broth first to prevent clumps. Finally, do not overcook the udon noodles, as they will continue to soften in the hot broth—aim for al dente according to package instructions.
Conclusion
This Miso Udon Noodle Soup with Teriyaki Mushrooms is a deeply satisfying, umami-rich dish that proves comfort food can be both elegant and simple to prepare. The combination of a creamy, savory broth with chewy udon noodles and sweet-glazed mushrooms creates a perfect balance in every spoonful. It’s a versatile recipe that welcomes customization while delivering consistent, soul-warming results. We hope this bowl becomes a cherished staple in your kitchen repertoire.