Miso Udon Noodle Soup
A comforting and velvety miso udon noodle soup topped with savory teriyaki mushrooms, perfect for both weeknight dinners and entertaining guests.
I first made this miso udon noodle soup on a rainy weeknight and it instantly became my go-to comfort dinner—silky miso broth, slurpable udon, and deeply savory teriyaki mushrooms. It cooks up quickly, scales easily for two or a crowd, and is satisfying whether you want a weeknight bowl or something to feed friends. If you like rich, creamy udon soups you might also enjoy this creamy miso udon soup for a slightly different take.
Why you’ll love this dish
This recipe balances two textures and flavor profiles: a velvety miso-and-soy milk broth and caramelized teriyaki mushrooms with a touch of sweetness and umami. It’s special because it’s:
- Fast enough for a weeknight but elegant enough for guests.
- Mostly pantry-friendly — miso, soy sauce, alcohol-free mirin and dried shiitake go a long way.
- Plant-based but deeply savory; the coconut-like richness comes from soy milk and nut butter rather than cream.
How this recipe comes together
Before you start, here’s the big-picture flow so you can multitask with confidence:
- Rehydrate dried shiitake (if using) and slice mushrooms.
- Make a quick teriyaki-style skillet for the mushrooms: brown, deglaze with alcohol-free mirin/dashi and season.
- Build the broth: mushroom stock + soy milk, miso and nut butter, gently warmed (don’t boil once miso is added).
- Cook udon separately to avoid cloudy broth, then combine and finish with green onions and chili oil.
- Serve immediately so noodles stay springy and mushrooms retain texture.
What you’ll need
- 2 tsp neutral oil (or vegan butter)
- 2 shiitake mushrooms, rehydrated (or use fresh shiitake or cremini)
- 2 small king oyster mushrooms, thinly sliced
- 1 tbsp alcohol-free mirin (or extra dashi)
- 1 tbsp dashi (optional if you used extra alcohol-free mirin)
- 1 tbsp soy sauce (for mushroom glaze)
- 1 tsp dark soy sauce (optional, for colour)
- 1.5 tsp sugar (adjust to taste)
- 1 tbsp vegan butter (or sesame oil for a nuttier finish)
- 2 cloves garlic, minced
- 1 tbsp plain nut butter (or Asian sesame paste / tahini)
- 2 cups mushroom broth (or vegetable broth — you can use liquid from soaked shiitake)
- 2 cups plain unsweetened soy milk (oat milk works if you prefer)
- 1 tbsp miso paste (white miso recommended for a milder flavour)
- 2 tbsp soy sauce (for the soup base)
- 1 tbsp dashi (or alcohol-free mirin, optional)
- Salt, to taste
- 2 servings udon noodles (fresh or frozen recommended; dried works too)
- Layu (Japanese chili oil) for finishing
- Spring onions / green onions, sliced for topping
Notes and substitutions inline: use any meaty mushroom in place of king oyster (portobello, oyster). If you don’t have alcohol-free mirin, a little sugar plus dashi or even dry chicken broth will work. For a nuttier broth, swap some soy milk for light coconut milk, but keep miso quantity small to avoid overpowering sweetness. If you want more mushroom intensity, use the liquid from soaked dried shiitake as part of your broth — it concentrates umami and makes the soup deeper (see more on broth techniques in other recipes like this Algerian soup with bird tongues for stock-making inspiration).
Step-by-step overview
- Rehydrate shiitake in warm water for 20–30 minutes, reserve soaking liquid for broth if desired.
- Sear king oyster and shiitake slices in neutral oil; add garlic, sugar, soy, alcohol-free mirin/dashi, and reduce to a glossy teriyaki glaze. Finish with vegan butter. Set mushrooms aside.
- Warm mushroom broth and soy milk, whisk in nut butter and dissolved miso off the heat. Add soy sauce and adjust seasoning.
- Boil udon separately until just tender, drain, divide between bowls. Ladle hot broth over noodles, top with teriyaki mushrooms, spring onions and a drizzle of layu.
Step-by-step instructions
- Prepare mushrooms: If using dried shiitake, soak them in warm water for 20–30 minutes. Squeeze out excess water and reserve the soaking liquid (strain to remove grit). Thinly slice rehydrated shiitake and the king oyster mushrooms.
- Make the teriyaki mushrooms: Heat 2 tsp neutral oil or vegan butter in a skillet over medium-high heat. Add mushrooms in a single layer. Don’t overcrowd—work in batches if needed. Let them brown undisturbed for 2–3 minutes, then toss.
- Add flavor: Reduce heat to medium. Add 2 cloves minced garlic and cook until fragrant (30 seconds). Stir in 1 tbsp alcohol-free mirin, 1 tbsp dashi, 1 tbsp soy sauce, 1 tsp dark soy sauce (optional) and 1.5 tsp sugar. Let the liquid reduce until glossy, about 1–2 minutes. Finish with 1 tbsp vegan butter (or sesame oil) for shine. Remove mushrooms from the pan and keep warm.
- Build the broth: In a saucepan, combine 2 cups mushroom broth (or reserved soaking liquid + veggie stock) and 2 cups unsweetened soy milk. Warm over medium heat until steaming but not boiling.
- Emulsify: Whisk in 1 tbsp plain nut butter or Asian sesame paste until smooth. Scoop a small bowl of the warm liquid and dissolve 1 tbsp miso paste into it, then stir miso slurry back into the pot (do not boil after adding miso — it kills some of the beneficial enzymes and bright flavors).
- Season the soup: Stir in 2 tbsp soy sauce and 1 tbsp dashi or alcohol-free mirin if using. Taste and add salt as needed. Keep the broth at a gentle simmer.
- Cook the udon: Bring a separate pot of water to a boil and cook udon according to package instructions (fresh or frozen usually 2–4 minutes). Drain and divide between serving bowls.
- Assemble bowls: Ladle hot miso broth over the udon, top with teriyaki mushrooms, sliced spring onions, and a drizzle of layu for heat. Serve immediately.
01Ingredients
For the Teriyaki Mushrooms
For the Broth and Soup
02Method
- Preparation
- Building and Cooking
Tap a step when it's done. The next one lights up.
0 OF 5 DONE03Recipe notes
- 01Serve immediately so noodles stay springy and mushrooms retain texture. Best served in deep bowls to keep toppings warm.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
Serve in deep bowls so the steam keeps toppings warm. Garnish ideas:
- Soft-blanched spinach or baby bok choy tucked under the mushrooms.
- A sheet of toasted nori cut into ribbons for texture.
- Pickled ginger or takuan on the side to cut through richness.
- Pair with a simple cucumber salad or steamed edamame for a light starter.
For a heartier bowl, add pan-fried tofu cubes or a soft-boiled egg (use vegan egg alternatives if plant-based).
Storage and reheating tips
Refrigeration: Store soup (separate noodles and broth if possible) in airtight containers for up to 3–4 days. Noodles absorb liquid over time, so keep broth and mushrooms separate for best texture.
Freezing: Broth freezes well (omit udon and spring onions). Freeze broth in portions for up to 3 months. Mushrooms can be frozen but texture will soften.
Reheating: Gently reheat broth in a saucepan until steaming. Warm mushrooms in a skillet to re-crisp slightly, then combine with freshly cooked udon. Do not boil miso-heavy broth—heat gently to preserve flavor.
Food safety: Cool leftovers quickly (within 2 hours) and refrigerate. Reheat to at least 165°F (74°C) before serving.
Flavor swaps and creative twists
- Add heat: Swap layu for a spoonful of gochujang or sriracha in the broth.
- Swap dairy alternative: For a richer bowl, use canned light coconut milk in place of some soy milk — reduce alcohol-free mirin slightly to balance sweetness.
- Protein boost: Top with pan-fried tempeh, crispy tofu, or shredded rotisserie chicken if not vegetarian.
- Regional spin: Make it more Japanese-leaning by topping with toasted sesame seeds, shichimi togarashi, and a soft-cooked soy-marinated egg.
- Low-sodium version: Use low-sodium soy sauce and add a splash of kelp dashi for umami without the salt.
Your questions answered
How long does this take from start to finish?
A: About 30–40 minutes total if shiitake are pre-soaked. Rehydration adds 20–30 minutes, mostly hands-off.
Can I make the broth vegan?
A: Yes — this recipe is already plant-based if you choose vegan butter and non-dairy milk. Use vegetable or mushroom stock.
Can I use dried udon or spaghetti instead?
A: Use fresh or frozen udon for the best texture. Dried udon takes longer and won’t be as springy; spaghetti can be a last-resort substitute but changes the eating experience.
Is miso paste safe to heat?
A: Yes, but don’t boil it. Stir miso into warm broth off the heat to preserve flavor and beneficial qualities.
How do I prevent soggy mushrooms?
A: Brown mushrooms in a hot pan without overcrowding to avoid steaming. Finish them with a quick glaze, then serve promptly.
Conclusion
If you want a ready-to-follow version of a similar bowl, see the original inspiration here: Miso Udon Noodle Soup with Teriyaki Mushrooms. For a different spin, try my Yaki Udon Noodle Recipe.
Soups
Soups
Soups
