Bowl of miso udon noodle soup topped with teriyaki mushrooms

Miso Udon Noodle Soup with Teriyaki Mushrooms

BySavannah Brooks
Jump to Recipe·Print Recipe

why make this recipe

Miso Udon Noodle Soup with Teriyaki Mushrooms is a comforting and flavorful dish that warms the soul. This recipe is perfect for anyone who loves a hearty bowl of noodles in a rich broth. It combines the savory taste of miso with the sweetness of teriyaki mushrooms, creating a delightful and nourishing meal. Plus, it’s easy to make, making it an ideal choice for busy weeknights or a cozy weekend treat.

how to make Miso Udon Noodle Soup with Teriyaki Mushrooms

Ingredients:

  • 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)
  • 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)
  • 2 servings udon noodles (see notes)
  • Layu (Japanese chili oil)
  • Spring onions or green onions (for topping)

Directions:

  1. Mushrooms: Heat the neutral oil or vegan butter in a pan over medium heat. Add the shiitake mushrooms and king oyster mushrooms. Cook until they are tender.
  2. Udon: In a separate pot, cook the udon noodles according to the package instructions. Drain and set aside.
  3. Teriyaki Mushrooms: In the same pan with the mushrooms, add mirin, sake, soy sauce, dark soy sauce (if using), and sugar. Stir well and let cook for a few minutes until the sauce thickens.
  4. Soup: In a large pot, add vegan butter and garlic. Sauté for a minute. Then, add the nut butter and mix well. Pour in the mushroom broth and soy milk. Stir in the miso paste, soy sauce, and sake (if using). Add salt to taste. Bring to a gentle boil and simmer.
  5. To Serve: Divide the udon noodles into bowls. Pour the hot soup over the noodles and top with teriyaki mushrooms. Drizzle with Layu for a bit of spice and sprinkle with spring onions or green onions.

how to serve Miso Udon Noodle Soup with Teriyaki Mushrooms

Serve Miso Udon Noodle Soup hot, garnished with spring onions or green onions. You can also add a drizzle of Layu for extra flavor. Enjoy this delicious soup as a main dish for lunch or dinner.

how to store Miso Udon Noodle Soup with Teriyaki Mushrooms

Store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days. When reheating, you may need to add a little water or broth to thin it out, as the noodles might absorb some of the liquid.

tips to make Miso Udon Noodle Soup with Teriyaki Mushrooms

  • Make sure to rehydrate your shiitake mushrooms in warm water for about 30 minutes before using them.
  • Feel free to adjust the sweetness by adding more sugar to your taste.
  • Experiment with different types of noodles or mushrooms based on your preference.

variation

You can easily customize this soup by adding vegetables like bok choy, spinach, or carrots. For protein, consider adding tofu or edamame.

FAQs

Can I make this soup gluten-free?
Yes, you can substitute the udon noodles with gluten-free noodles and use tamari instead of soy sauce.

What can I use instead of miso paste?
If you don’t have miso paste, you can use vegetable broth for a lighter flavor. However, this will change the overall taste of the soup.

Can I freeze this soup?
It is not recommended to freeze the udon soup, as the noodles may become mushy. However, you can freeze the broth and add freshly cooked noodles when serving.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Miso Udon Noodle Soup with Teriyaki Mushrooms

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Diet: Vegan
Print Recipe

Description

A comforting and flavorful bowl of Miso Udon Noodle Soup with savory miso and sweet teriyaki mushrooms, perfect for any night of the week.

Ingredients

  • 2 tsp neutral oil (or vegan butter)
  • 2 shiitake mushrooms (rehydrated, or other mushrooms of choice)
  • 2 small king oyster mushrooms (thinly sliced)
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce (optional)
  • 1.5 tsp sugar (or more to taste)
  • 1 tbsp vegan butter (or sesame oil)
  • 2 cloves garlic (minced)
  • 1 tbsp plain nut butter (or Asian sesame paste)
  • 2 cups mushroom broth (or vegetable broth)
  • 2 cups plain unsweetened soy milk (or oat milk)
  • 1 tbsp miso paste (white miso preferred)
  • 2 tbsp soy sauce
  • 1 tbsp sake (or mirin, optional)
  • Salt (to taste)
  • 2 servings udon noodles
  • Layu (Japanese chili oil)
  • Spring onions or green onions (for topping)

Instructions

  1. Heat the neutral oil or vegan butter in a pan over medium heat. Add the shiitake and king oyster mushrooms. Cook until tender.
  2. In a separate pot, cook the udon noodles according to package instructions. Drain and set aside.
  3. In the same pan with the mushrooms, add mirin, sake, soy sauce, dark soy sauce (if using), and sugar. Stir well and cook for a few minutes until the sauce thickens.
  4. In a large pot, add vegan butter and garlic. Sauté for a minute, then add nut butter and mix well.
  5. Pour in the mushroom broth and soy milk, stirring in miso paste, soy sauce, and sake (if using). Add salt to taste. Bring to a gentle boil and simmer.
  6. Divide the udon noodles into bowls. Pour the hot soup over the noodles, top with teriyaki mushrooms, and drizzle with Layu. Sprinkle with spring onions or green onions.

Notes

Rehydrate shiitake mushrooms in warm water for about 30 minutes before use. Adjust sweetness by adding sugar to taste. Customize by adding vegetables or proteins as desired.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Asian

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

Other recipes

The Ultimate Guide to a Crispy, Creamy Tuna Melt Wrap

The Ultimate Guide to a Crispy, Creamy Tuna Melt Wrap

ByELENE

Looking for a quick, protein-packed lunch that doesn’t skimp on comfort? Meet the tuna melt wrap — the portable cousin of the classic diner tuna melt. Wrapped in a soft tortilla and toasted to golden perfection, this simple dish delivers gooey cheese, creamy tuna salad, and irresistible crispiness with every bite. It’s the ideal option…

Easy Honey Sesame Chicken

Easy Honey Sesame Chicken: A Sweet & Savory Weeknight Favorite

ByELENE

If you’re looking for a dish that’s easy, flavor-packed, and a guaranteed crowd-pleaser, look no further than Easy Honey Sesame Chicken. With just a few ingredients and about 30 minutes, you’ll have a takeout-style meal that’s better than what you’d get from your local Chinese restaurant. This sweet and savory chicken recipe delivers crispy bites…

Creamy Mushroom Chicken

Creamy Mushroom Chicken

ByELENE

There’s something magical about a dish that envelops you in its warmth and flavors, transporting you to a place of comfort and joy. Creamy Mushroom Chicken does precisely that, with its rich sauce and tender pieces of chicken, evoking memories of cherished family dinners. Whether you’re a long-time culinary enthusiast or just dipping your toes…