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A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The vegan broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter.
Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.
THIS MISO UDON NOODLE SOUP IS:
- Extremely cozy and satisfying
- Very customisable – you can use other wheat noodles of your choice
- Packed full of umami!
- A perfectly comforting and hearty meal
- Great for meal prep! You can prepare the broth and portion it in containers to enjoy for upcoming meals
THE INSPIRATION: UDON SOUPS AND RAMEN
This recipe is a fusion of my love for both udon soups like Kitsune and Kake Udon (I have a Kake Udon recipe here, by the way!) as well as, of course, Miso Ramen. I made this recipe because there are days when I just really crave thick noodles and love udon for its chewiness and bite. At the same time I love a cozy bowl of noodle sop so this recipe was born.
I made this to share with my family and everyone loved it. You can also use other wheat noodles of choice but I really recommend udon because thick noodles >!
THE NOODLES
I really recommend frozen udon noodles for this miso udon recipe.
If you can get your hands on frozen udon then that’s great because these are a lot chewier and don’t break as easily compared to those instant ones that come in packets. You can also of course use dried udon noodles and cook this according to package instructions!
PREPARE/COOK YOUR UDON NOODLES
- Cook/prepare your udon noodles according to package instructions. For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking.
- Remove the noodles from the water. You can opt to run this through some water to wash off any excess starch.
- Divide between 2 bowls. I cooked the noodles before cooking the broth so I could use only 1 pot for this recipe.
- You can also microwave frozen udon. If doing so, I usually just place mine in a microwave safe bowl and cover it with a microwave safe lid and microwave until chewy to my liking.
TERIYAKI MUSHROOMS (OR OTHER PROTEIN/TOPPINGS OF CHOICE)
- Heat a medium skillet or non stick pan over medium. Once hot, add some oil. If using just one pot, you can use the same pot to cook down the mushrooms.
- Add the mushrooms and spread on the pan to allow these to cook browned. Flip over to cook the remaining side. If you don’t enjoy mushrooms, you can also use extra firm tofu and cook it the same way. You may need to season it more and adjust to your taste.
- Add the mirin, salt, soy sauces, and sugar. Mix well to coat the mushrooms. Cook for 2-3 more minutes until the sugars start to beautifully glaze the mushrooms. Turn off the heat and se the mushrooms aside.
THE MISO BROTH
- Heat a medium sized pot over medium high heat.
- Once hot, add in the sesame oil or butter. Add in the garlic. Sauté over medium heat until aromatic.
- Add in the sesame paste or nut butter. While stirring, add in the broth and soy/oat milk. Keep stirring over medium heat until the paste has diluted. Add in the miso paste, sake, and sauce sauce. Mix.
- Cover the pot and leave the soup to boil over medium high heat, around 10-12 minutes. Once it boils, lower the heat and leave it to a simmer.
- Taste the soup and season with salt, to taste, if needed.
SERVE AND ENJOY YOUR BOWL OF MISO UDON SOUP
- Pour the hot soup into your bowls of noodles.
- Add the teriyaki mushrooms, chopped spring onions/scallions, chili oil, and any other toppings of choice. Enjoy your miso udon while it’s hot!
OTHER NOODLE SOUPS YOU MIGHT ENJOY
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
Miso Udon Noodle Soup with Teriyaki Mushrooms
A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.
Ingredients
Teriyaki Mushrooms
- 2 tsp neutral oil or vegan butter
- 2 shiitake mushrooms , rehydrated, (see notes) or other mushrooms of choice
- 2 small king oyster mushrooms thinly sliced
- 1 tbsp mirin see notes
- 1 tbsp sake see notes
- 1 tbsp soy sauce
- 1 tsp dark soy sauce optional for colour
- 1.5 tsp sugar or more to taste
Soup Base
- 1 tbsp vegan butter or sesame oil
- 2 cloves garlic minced
- 1 tbsp plain nut butter or Asian sesame paste, see notes
- 2 cups mushroom broth or vegetable broth (from soaked mushrooms, see notes)
- 2 cups plain unsweetened soy milk or oat milk, see notes
- 1 tbsp miso paste , I used white miso
- 2 tbsp soy sauce
- 1 tbsp sake or mirin, optional
- Salt to taste
Noodles and Serving
- 2 servings udon noodles (see notes)
- Layu , Japanese chili oil
- Spring onions or green onions for topping
Instructions
Mushrooms
- If using dried shiitake mushrooms, soak the mushrooms overnight in room temperature water or in boiling hot water until completely rehydrated. Don’t discard the liquid since you can mix this in for the broth. Thinly slice the rehydrated shiitake mushrooms.
- For the king oyster mushrooms, I thinly sliced these lengthwise but you can cut these however way you want.
Udon
- Cook/prepare your udon noodles according to package instructions. For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking.
- Remove the noodles from the water. You can opt to run this through some water to wash off any excess starch.
- Divide between 2 bowls. I cooked the noodles before cooking the broth so I could use only 1 pot for this recipe.
- You can also microwave frozen udon. If doing so, I usually just place mine in a microwave safe bowl and cover it with a microwave safe lid and microwave until chewy to my liking.
Teriyaki Mushrooms
- Heat a medium skillet or non stick pan over medium. Once hot, add some oil. If using just one pot, you can use the same pot to cook down the mushrooms.
- Note: If you don't enjoy mushrooms, you can also use extra firm tofu and cook it the same way. You may need to season it more and adjust to your taste.
- Add the mushrooms (king oyster + rehydrated mushrooms, if using) and spread on the pan to allow these to cook browned. Flip over to cook the remaining side.
- Add the mirin, sake, soy sauces, and sugar. Mix well to coat the mushrooms. Cook for 2-3 more minutes until the sugars start to beautifully glaze the mushrooms. Turn off the heat and se the mushrooms aside.
Soup
- Heat a medium sized pot over medium high heat.
- Once hot, add in the sesame oil or butter. Add in the garlic. Sauté over medium heat until aromatic.
- Add in the sesame paste or nut butter. While stirring, add in the broth and soy/oat milk. Keep stirring over medium heat until the paste has diluted. Add in the miso paste, sake, and sauce sauce. Mix.
- Cover the pot and leave the soup to boil over medium high heat, around 10-12 minutes. Once it boils, lower the heat and leave it to a simmer.
- Taste the soup and season with salt, to taste, if needed.
To Serve
- Pour the hot soup into your bowls of noodles.
- Add the teriyaki mushrooms, chopped spring onions/scallions, chili oil, and any other toppings of choice. Enjoy your udon while it’s hot.
WATCH Video
Notes
Mushrooms and Broth
- I soaked 2 dried shiitake mushrooms overnight in water. I used the water and added it to my broth for extra umami. You can also opt to use other mushrooms of choice.
- I also added the rehydrated mushrooms along with the king oyster mushrooms for the shiitake mushrooms
Noodles
- I really recommend udon noodles for this recipe. If you can get your hands on frozen udon then that’s great because these are a lot chewier and don’t break as easily compared to those instant ones that come in packets. You can also of course use dried udon noodles and cook this according to package instructions!
- Other wheat noodles work too!
Seasoning the Mushrooms (Sake and Mirin)
- Instead of the soy sauce, mirin, and sake, you can opt to season your mushrooms with ready made teriyaki sauce. You can ask check out my teriyaki sauce recipe here.
Miso Paste
- I use white miso paste for this recipe because I love its sweet note. But you’re free to use other miso paste.
Nut butter/sesame paste
- I actually used plain sunflower seed butter. Using plain nut butter is highly recommended since sweetened nut butter can change the flavour profile for the broth.
Milk
- I highly recommend to use soy or oat milk because I find that these are a lot richer than other plant milk like almond and rice milk. If you’re not vegan and can tolerate dairy, you can use dairy milk.
Noodles
- Can I use other noodles? Yes you can! I highly recommend to use wheat-based noodles for this recipe. But if you’re GF, you can opt for rice noodles or even rice ramen. Make sure to cook them down until chewy so when you pour in the hot soup the noodles will still have that good bite.
NUTRITIONAL INFO
Serving: 1serving | Calories: 319kcal | Carbohydrates: 24g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 2238mg | Potassium: 513mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1208IU | Vitamin C: 18mg | Calcium: 358mg | Iron: 3mg
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This Post Has 69 Comments
This looks so good. I’m just a little confused, what do you do with the rehydrated and sliced shitake mushrooms?
I use it for the broth and then the rehydrated ones that I sliced I cook teriyaki-way along with the king oyster mushrooms ◡̈
So goood
Can you just cook the udon in the broth? Is there some reason why you have to cook the udon separately?
Hi anthony! You can but I prefer to cook mine separately since the udon is a bit starchy and I want to keep the broth clear and light. ◡̈
This Sweet and Sour Pork is absolutely delicious! I used Koyo Organic Round Udon Noodle is such a high quality. Best paired with Vita Sugar Cane Flavor Vita Juice.
If I don’t have sake is there a substitute?
You can leave it out or add other rice wine, or even more mirin ◡̈
I just use mirin and it always tastes amazing!
Husband and I really enjoyed this dinner. We try to do a meatless meal once a week. My only charge was I used regular butter and milk, will definitely make again.
Thank you Ruthie! So happy to hear! ◡̈
So good ! I’ve never had miso soup before but it was really good so I’ll definitely make it again. 🥰
Yay happy you liked it Thishka! ◡̈
Used vegan meat instead of the mushrooms. Also used both butter and sesame oil. Turned out great. Thanks for this recipe 🙂
Thanks AJ! Hope you liked it ◡̈
Hi, look forward to making this recipe. What hot sauce/chili oil did you add at the end?
Hi Ryan! I added layu, which is a Japanese chilli oil. I get mine from a local Japanese store. The brand is S&B ◡̈
Hi Jeeca! Can I use fresh mushroom instead?
Hi Gail, yes you can use fresh mushrooms of your choice ◡̈
I doubled the recipe and added tofu to the mushrooms. It was amazing! Thank you for this recipe!
Yay so so happy you liked it! Thanks Marie!!
Amazing! I can’t believe how complex the broth tastes with such little effort and simple ingredients. I loved it and will definitely be making again.
Thanks so much Liane! Hope you really enjoyed this ◡̈
So delicious! And pretty easy to make. I wish the website or recipe was set up a little different. Where you could click the “soup” section and then jump to the recipe section. I am not vegan so I used whole milk and chicken broth and it worked perfectly! This is the perfect for a winters meal!
Thanks Alexa, hope you enjoyed it! Also thanks for the feedback on my website layout. Will keep this in mind since I’ve been looking to reformat my website soon ◡̈ appreciate it!
I made this today. It will be one of my go to recipes. I added some bok choy only because I hadn’t had any greens today. It was delicious.
Glad you liked it Sandra! Thanks so much for giving it a try! ◡̈
I will be making this over the next few days 😁 I will be using just all mirin, no sake. I was going to get sake as well but I have so much mirin to use and I was worried it would go bad if I don’t use it up soon. How long do mirin and sake usually stay okay for cooking with for you? I just got a real bottle of mirin for the first time, the other bottles I’ve had seem to have just been sugar and water, if it is anything like a regular wine I will probably only get to use it once or twice 😔 the other bottles I got were much smaller and they lasted me about 4 months and didn’t seem to change but they were not actually rice wine! Also, I got some vegan weipa, I am excited to try it after reading about it, it seems to make ramen more delicious 🥰 but I don’t know if it would be too much for this recipe, from what I’ve read it seems to be good with miso, sake, mirin and soy sauce but maybe it will be too much with the sesame paste and shiitake broth, do you think it would be okay to add some? If it would, how much should I use?
Hey Darren! I store my sake and mirin for months, with no problem. You can refrigerate yours for longer shelf life. You can also skip the sake for this recipe and just use mirin to use yours up. For the Weipa, you can use this to season the broth and lessen the soy sauce and just adjust from there if needed. Hope this helps!
I tried this recipe for my partner and I tonight and it was amazing. I had to make a few substitutions as living in a small town I didn’t have access to some ingredients like frozen noodles. Even so, it was easy and delicious and will be sure to become a stable recipe to add to our roster. Thanks for posting this!
Thanks so much Grace! Really happy to hear this ◡̈
Tried this recipe and it was not bad for a first try. Just wondering why is my broth grainy and full of sediments that i have to sieve it to get just the smooth broth.
Hi Cindy! This might be due to the sesame/nut paste you’re using since some don’t fully dissolve even when boiled. So best to sieve it out to smoothen the broth if you want a completely smooth and silky one ◡̈
We had this for lunch today and it was delicious. We used fresh shiitake and brown mushrooms and added a bit of corn to the broth for color! Highly recommend to try this out!
Yaaay thank you Flavia! ◡̈
This has become one of our favourite meals of all time! We often throw in extra veggies if we have them and we substitute the sake for mirin but other wise make exactly as the recipe suggests. This is an absolute knock-out to serve to guests – always a winner!
Yaaay thanks Claire!! ❤️
This was one of the best soups I’ve ever made. We eat from your cookbook and IG page all the time but this was one of my faves. Thank you for all of your recipes!
Aw thanks so much Jackie! Rly means a lot!! And so happy you enjoy this recipe!!❤️
This sounds delicious! I’m assuming that the miso is only added for taste, since boiling it kills all of the cultures. I may try adding it at the end, after it’s removed from the heat and cooled down a bit. Sounds like a keeper!
Hi Linda, yes the miso here is for taste but adding it in the end should be ok too!
Hi, I see that there’s milk in it. Was just wondering, how long can you keep leftover broth in the fridge please? Thank you!
Hi Michelle, I actually used soy milk but you’re free to use dairy milk if you’d like. You can leave the broth for 3-5 days in the fridge. You can also freeze the broth. Hope this helps ◡̈
This was so delicious! I was wondering, for the nutritional info – is that for one serving or the whole thing?
Thanks for trying it out Jillian! And the nutritional info I edited to show for 1 serving ◡̈ hope this helps
Best soup I’ve ever made.
Means a lot! Thanks Elsa, and glad you rly liked it! ◡̈
It was just okay. Liked the Teriyaki Mushrooms, but thought the broth could have had more depth of flavor.
Hi Ann, appreciate the feedback! ◡̈
Hi jeeca, this dish look so good I am it came up on my Pinterest.🙌
But I want ask you something about the mushroom, is there something else you can use instead mushroom?
Hi Scarlett! For the teriyaki mushrooms, do you mean you want to use something else? You can use the same seasonings on pan-fried extra firm tofu if you’d like ◡̈
Thank you! 😊
really delicious. We aren’t vegan and I happened to have some chashu pork and soft boiled ramen eggs on hand so we topped it with those. I didn’t have any plant based milk so I subbed in Hondashi. Delicious!
Thanks Elizabeth! ◡̈
Hey, can I use rehydrated shiitake instead of king oyster, if this is okay how many should I use? Not many types of mushrooms are available to me but I have loads of dried shitake I got online so I use these for everything 😁 also, do you know how many grams one shitake should weigh before being dried? If I know, I will be able to figure out how many to use for all of your recipes as long as the weight is listed on here
Hey Darren, yes you can use rehydrated shiitake for the topping, no problem at all. It’ll just have a stronger flavor and different texture. And I’m not sure on the weight since I’ve never dried my shiitake mushrooms before, just purchase them already dried. I wouldn’t worry so much on the size and weight of mushrooms though, since you can easily adjust the measurements of the seasonings/sauces on my recipes. So in case there’s more mushrooms that the sauce can cover, then you can always adjust the seasonings and add more to taste. Hope this helps!
Omg this udon soup is amazing! My husband made it for us tonight and it blew our minds. The mushrooms were perfect, and the broth had such a rich flavor for not a ton of ingredients or effort. We will definitely be making this again. Thanks for the great recipe
Hey Meghan, so glad to hear this. Thanks so much and appreciate the review ◡̈
Hey, I’m a little confused about the broth measurements on this, on the US cups version it says 2 cups, which is around 473ml but the when I switch to metric it says 192 grams, which is also 192ml. How many millilitres should I use? Also, should just 2 mushrooms make the broth flavourful enough? It seems like so little if it is 473ml! I am excited to try this 🥰
Hey Darren, sorry about the confusion. The 2 cups is equal to around 473 ml, but I rounded it up to 475ml. I’ve edited the recipe to avoid any confusion moving forward. Thanks for pointing this out too. Appreciate it ◡̈
And yes, 2 mushrooms should be okay because these are dried mushrooms and they have very concentrated flavor. Plus there’ll be other seasonings for the soup base to give it flavor ◡̈ hope this helps!
I made this last week, it is very delicious, I will definitely it again very soon. I made enough for 6 servings, and I’ve had 7 bowls already but somehow i have a little left over 🥰 the mushrooms and the broth were so so lovely, but my udon noodles were a bit too soft, I only had the precooked ones that come vacuum sealed, I have been using ramen for my last few bowls. I will get frozen ones for next time I make it 😁 I think I will try it with tofu next time also since oyster mushrooms are not always available to me. How much soy sauce, sugar and mirin should I use for 450g’s of tofu?
Hey Darren!! So glad you hear you enjoy it. For the tofu, I’d say you can double the teriyaki seasoning ingredients. I also recommend to pan fry the tofu until lightly brown on both sides before adding the seasoning. If you think it needs more seasoning after the sauce has reduced, you can always adjust to taste as needed 🙂 hope this helps!
I thought I had already left a review on this somewhere, but I couldn’t find it so maybe I dreamed it!
I’ve made this miso udon about 4-5 times since June 2023 and it’s so easy, quick, and flavorful. The only thing I did not follow was that I don’t keep dried shiitakes on hand, so I’ve used veggie broth each time, but I’m very thankful for what this recipe did for me, which was allow me to try a bunch of things for the first time. I’d never bought or cooked with miso paste, never had a recipe which called for the dark soy sauce I had in my pantry and had been DYING to use, and pushed me to try oyster mushrooms! Following this recipe not only pushed me to try new things, but it made me cook with things I was nervous to use simply because I had never bought them before. I am now an avid supporter of oyster mushrooms and buy them every time I make this soup. This meal is so comforting and each time I share photos of my finished bowl, my mother and friends are asking “Where’s mine!?”
Many thanks, Jeeca, for sharing this one with us.
xxMarie
Hey Marie, thank you so so much for leaving this review. Really appreciate it and I’m glad it got you to try out new ingredients 🙂
Hi Jeeca, question: can you use regular butter or the seed butter actually improves the taste? Thanks?
Hi Adrian, do you mean the regular butter or the nut butter? For the vegan butter for sauteing, you’re free to use regular butter. For the nut butter or sesame paste, this is what gives extra richness or creaminess to the broth so I recommend to use either a nut butter (like peanut butter or cashew butter) or asian sesame paste. Hope this helps 🙂
Im cooking it right now. I added a glassful of water coz its a little strong for my husband and we also don’t know what to expect … taste wise. I taste some bitterness.. slight though. Maybe i put too much sake?! 😂 but even so… im excited to finish it!
Hey Leilani! Hope you still enjoyed it! 🙂