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–+ servings
Miso Udon Noodle Soup

Cozy Miso Udon Noodle Soup with Savory Teriyaki Mushrooms

Warm and comforting, this Miso Udon Noodle Soup delivers rich umami flavors and a quick one-pot experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Teriyaki Mushrooms
  • 1 cup Teriyaki Mushrooms Add savory flavor and umami; substitute with tofu for soy-free option.
  • 1 cup Shiitake Mushrooms (rehydrated) Provides depth; can substitute with other mushrooms.
  • 1 cup King Oyster Mushrooms Contributes chewy texture; can use any mushrooms.
  • 2 tablespoons Mirin Sweetens mushrooms.
  • 2 tablespoons Sake Adds complexity; can be omitted.
  • 3 tablespoons Soy Sauce For seasoning.
  • 1 tablespoon Dark Soy Sauce Optional for color.
  • 1 teaspoon Sugar Balances flavors.
For the Broth
  • 2 tablespoons Vegan Butter or Sesame Oil Enhances richness.
  • 3 cloves Garlic Minced garlic is ideal.
  • 2 tablespoons Plain Nut Butter or Asian Sesame Paste Provides creaminess.
  • 4 cups Mushroom Broth or Vegetable Broth Forms the base of the soup.
  • 2 cups Soy Milk or Oat Milk For creaminess.
  • 3 tablespoons Miso Paste Adds depth.
For the Noodles & Garnish
  • 8 ounces Udon Noodles Frozen provides the best texture.
  • 1 tablespoon Japanese Chili Oil (Layu) Adds a spicy kick.
  • 2 tablespoons Spring Onions or Green Onions For freshness.

Equipment

  • Large pot
  • Skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare Mushrooms - Rehydrate shiitake mushrooms in warm water for about 20 minutes until soft; then slice them thinly. Slice king oyster mushrooms.
  2. Step 2: Cook Udon Noodles - Boil salted water, cook udon noodles for 4-5 minutes for frozen or 8-10 minutes for dried. Drain and rinse.
  3. Step 3: Sauté Teriyaki Mushrooms - Heat oil or vegan butter over medium heat. Sauté mushrooms for 5-7 minutes; add mirin, sake, soy sauces, and sugar. Glaze for 2-3 minutes.
  4. Step 4: Make Broth - In a pot, heat vegan butter; sauté garlic for 2 minutes. Add nut butter, broth, soy milk, and miso paste. Stir until smooth.
  5. Step 5: Simmer - Bring broth to a gentle boil, reduce heat to low, and simmer for 10-12 minutes.
  6. Step 6: Season - Taste and adjust seasoning with salt; balance flavors with soy sauce or sugar.
  7. Step 7: Serve - Divide udon noodles into bowls, pour hot broth, top with mushrooms, onions, and drizzle with chili oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 800mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 12mg

Notes

Use fresh shiitake and king oyster mushrooms for the best flavor. Cook udon just until chewy to avoid mushiness.

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