Name: Miso Udon Noodle Soup with Teriyaki Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
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)

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)

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Instructions

Heat the neutral oil or vegan butter in a pan over medium heat. Add the shiitake and king oyster mushrooms. Cook until tender.
In a separate pot, cook the udon noodles according to package instructions. Drain and set aside.
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.
In a large pot, add vegan butter and garlic. Sauté for a minute, then add nut butter and mix well.
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.
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