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  • Jeeca Jeeca
  • - December 2, 2021
  • - 6:06 am

Miso Udon Noodle Soup with Teriyaki Mushrooms

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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

5 from 11 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 🙂

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This Post Has 18 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 ◡̈

  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 ◡̈

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I’m Jeeca, a 24-year old vegan who’s passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian food inspired by those I grew up enjoying.

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