Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - December 2, 2021
  • - 6:06 am

Miso Udon Noodle Soup with Teriyaki Mushrooms

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe

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.

A black bowl filled with a rich, creamy miso broth with udon noodles, teriyaki king oyster mushrooms, and chopped scallions

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
A black bowl filled with a rich, creamy miso broth with udon noodles, teriyaki king oyster mushrooms, and chopped scallions

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!

A pack of frozen Japanese udon noodles with individual serving packs
Frozen udon (comes in individual packs of 5 servings)
Instant udon in vacuum-sealed pouches

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.
A bowl with cooked thick udon noodles

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.
A mix of thinly sliced shiitake and king oyster mushrooms in a pan

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

  • Tantanmen (Vegan Ramen)
  • One-Pot Spicy Miso Ramen
  • Shoyu Ramen
  • Peanut Satay Noodle Soup

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

4.97 from 27 votes
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, East Asian, Japanese
Servings 2 people
Calories 459 kcal

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.

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

Calories: 459kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 820mg | Potassium: 180mg | Fiber: 2g | Sugar: 8g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THESE IMAGES:

This Post Has 37 Comments

  1. Xilef 4 Dec 2021 Reply

    This looks so good. I’m just a little confused, what do you do with the rehydrated and sliced shitake mushrooms?

    1. Jeeca 5 Dec 2021 Reply

      I use it for the broth and then the rehydrated ones that I sliced I cook teriyaki-way along with the king oyster mushrooms ◡̈

  2. Maribel 5 Dec 2021 Reply

    5 stars
    So goood

  3. Anthony 27 Jan 2022 Reply

    Can you just cook the udon in the broth? Is there some reason why you have to cook the udon separately?

    1. Jeeca 29 Jan 2022 Reply

      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. ◡̈

  4. Karman Foods 2 Feb 2022 Reply

    5 stars
    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.

  5. Megan 5 Apr 2022 Reply

    If I don’t have sake is there a substitute?

    1. Jeeca 6 Apr 2022 Reply

      You can leave it out or add other rice wine, or even more mirin ◡̈

    2. Claire 20 Jan 2023 Reply

      I just use mirin and it always tastes amazing!

  6. Ruthie 28 Apr 2022 Reply

    5 stars
    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.

    1. Jeeca 29 Apr 2022 Reply

      Thank you Ruthie! So happy to hear! ◡̈

  7. Thishka 27 May 2022 Reply

    5 stars
    So good ! I’ve never had miso soup before but it was really good so I’ll definitely make it again. 🥰

    1. Jeeca 28 May 2022 Reply

      Yay happy you liked it Thishka! ◡̈

  8. AJ 22 Jun 2022 Reply

    5 stars
    Used vegan meat instead of the mushrooms. Also used both butter and sesame oil. Turned out great. Thanks for this recipe 🙂

    1. Jeeca 23 Jun 2022 Reply

      Thanks AJ! Hope you liked it ◡̈

  9. Ryan 30 Jun 2022 Reply

    Hi, look forward to making this recipe. What hot sauce/chili oil did you add at the end?

    1. Jeeca 1 Jul 2022 Reply

      Hi Ryan! I added layu, which is a Japanese chilli oil. I get mine from a local Japanese store. The brand is S&B ◡̈

  10. Gail 29 Jul 2022 Reply

    Hi Jeeca! Can I use fresh mushroom instead?

    1. Jeeca 30 Jul 2022 Reply

      Hi Gail, yes you can use fresh mushrooms of your choice ◡̈

  11. Marieee 19 Sep 2022 Reply

    5 stars
    I doubled the recipe and added tofu to the mushrooms. It was amazing! Thank you for this recipe!

    1. Jeeca 28 Sep 2022 Reply

      Yay so so happy you liked it! Thanks Marie!!

  12. Liane 17 Oct 2022 Reply

    5 stars
    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.

    1. Jeeca 18 Oct 2022 Reply

      Thanks so much Liane! Hope you really enjoyed this ◡̈

  13. Alexa 25 Oct 2022 Reply

    5 stars
    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!

    1. Jeeca 25 Oct 2022 Reply

      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!

  14. Sandra Stryd 1 Dec 2022 Reply

    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.

    1. Jeeca 2 Dec 2022 Reply

      Glad you liked it Sandra! Thanks so much for giving it a try! ◡̈

  15. Grace 3 Dec 2022 Reply

    5 stars
    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!

    1. Jeeca 5 Dec 2022 Reply

      Thanks so much Grace! Really happy to hear this ◡̈

  16. Cindy T 9 Dec 2022 Reply

    4 stars
    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.

    1. Jeeca 9 Dec 2022 Reply

      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 ◡̈

  17. Flavia 7 Jan 2023 Reply

    5 stars
    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!

    1. Jeeca 8 Jan 2023 Reply

      Yaaay thank you Flavia! ◡̈

  18. Claire 20 Jan 2023 Reply

    5 stars
    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!

    1. Jeeca 22 Jan 2023 Reply

      Yaaay thanks Claire!! ❤️

  19. Jackie 30 Jan 2023 Reply

    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!

    1. Jeeca 30 Jan 2023 Reply

      Aw thanks so much Jackie! Rly means a lot!! And so happy you enjoy this recipe!!❤️

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevVegan Filipino Arroz Valenciana
8 Cozy Ramen and Noodle Soup RecipesNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY