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Bowl of miso udon noodle soup garnished with green onions and tofu

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Asian, Japanese
Servings 2 servings

Ingredients
  

For the Teriyaki Mushrooms

  • 2 tsp neutral oil (or vegan butter)
  • 2 pieces shiitake mushrooms, rehydrated (or use fresh shiitake or cremini) If using dried shiitake, soak them in warm water.
  • 2 small king oyster mushrooms, thinly sliced Any meaty mushroom can be used as a substitute.
  • 1 tbsp alcohol-free mirin (or extra dashi) If alcohol-free mirin is unavailable, a little sugar plus dashi or chicken broth can work.
  • 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

For the Broth and Soup

  • 1 tbsp plain nut butter (or Asian sesame paste / tahini)
  • 2 cups mushroom broth (or vegetable broth — you can use liquid from soaked shiitake) Using the soaking liquid concentrates umami.
  • 2 cups plain unsweetened soy milk (oat milk works if you prefer)
  • 1 tbsp miso paste (white miso recommended for a milder flavour) Do not boil after adding the miso.
  • 2 tbsp soy sauce (for the soup base)
  • 1 tbsp dashi (or alcohol-free mirin, optional)
  • Salt to taste Salt, to taste
  • 2 servings udon noodles (fresh or frozen recommended; dried works too) Best texture with fresh or frozen.
  • Layu to taste Layu (Japanese chili oil) for finishing
  • Spring onions to taste Spring onions / green onions, sliced for topping

Instructions
 

Preparation

  • 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.

Building and Cooking

  • 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.

Notes

Serve immediately so noodles stay springy and mushrooms retain texture. Best served in deep bowls to keep toppings warm.
Keyword Comfort Food, Miso Soup, Teriyaki Mushrooms, Udon, Vegan