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–+ servings
Miso Udon Noodle Soup

Comforting Miso Udon Noodle Soup in Just 30 Minutes

Enjoy a comforting bowl of Vegan Miso Udon Noodle Soup packed with umami flavor and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Neutral Oil or Vegan Butter Adds richness to the dish and helps in sautéing.
  • 1 cup Rehydrated Shiitake Mushrooms Provides deep umami flavor for the broth.
  • 2 tablespoons Mirin Enhances the broth's depth.
  • 2 tablespoons Sake Adds complexity to the broth.
  • 3 tablespoons Soy Sauce Essential for seasoning.
  • 1 tablespoon Dark Soy Sauce Optional for adding color.
  • 1 tablespoon Sugar Balances the saltiness.
  • 1 tablespoon Vegan Butter or Sesame Oil Forms the base for the broth.
  • 2 cloves Garlic Provides aromatic qualities.
  • 2 tablespoons Plain Nut Butter or Sesame Paste Adds creaminess to the broth.
  • 4 cups Mushroom or Vegetable Broth Forms the soup base.
  • 1 cup Soy Milk or Oat Milk Contributes creaminess without dairy.
  • 3 tablespoons Miso Paste Adds a complex flavor profile.
For the Noodles and Toppings
  • 400 grams Udon Noodles The primary carbohydrate.
  • 2 cups Teriyaki Mushrooms Savory topping for the dish.
  • 1 tablespoon Layu (Japanese chili oil) Optional for added heat.
  • 2 stalks Spring Onions or Green Onions Fresh garnish for the soup.

Equipment

  • pot
  • Skillet
  • Spatula
  • colander
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Soak dried shiitake mushrooms in warm water for about 20 minutes or until rehydrated. Drain and slice them thinly.
  2. Bring a pot of water to a rolling boil and add the udon noodles, cooking according to package instructions (typically 5–7 minutes). Drain and rinse under cold water.
  3. In a skillet, heat 1-2 tablespoons of neutral oil or vegan butter over medium heat. Sauté sliced shiitake and king oyster mushrooms for about 5–7 minutes until browned. Add mirin, soy sauce, and sugar, stirring until well-coated.
  4. In a medium pot, heat 1 tablespoon of vegan butter or sesame oil, adding minced garlic until fragrant (1–2 minutes). Stir in nut butter, vegetable broth, and soy/oat milk. Mix, then add miso paste and soy sauce, simmering for 10-12 minutes.
  5. In serving bowls, add udon noodles, ladle hot miso broth over them, top with sautéed teriyaki mushrooms, and garnish with chopped spring onions.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Store leftover broth in an airtight container for up to 5 days. Freeze for up to 2 months. Adjust recipe based on personal tastes and available ingredients.

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