Miso Udon Noodle Soup with Teriyaki Mushrooms

Miso Udon Noodle Soup has become my cold-weather obsession, especially when I top it with glossy teriyaki mushrooms. This comforting bowl features chewy udon noodles swimming in a rich, umami-packed broth that gets its depth from a combination of soy milk, miso, and mushroom broth.

I stumbled onto this recipe during a particularly dreary January. I had frozen udon noodles in my freezer and dried shiitake mushrooms in my pantry, and I wanted something more interesting than basic ramen. The vegan broth turned out incredibly satisfying, with layers of flavor that rival any restaurant version. The teriyaki mushrooms on top add a sweet-savory element that makes each bite interesting. This miso udon noodle soup serves two people generously and works beautifully for meal prep.

Gathering Your Ingredients

Teriyaki Mushrooms:

• 2 teaspoons neutral oil or vegan butter
• 2 shiitake mushrooms, rehydrated, or other mushrooms of choice
• 2 small king oyster mushrooms, thinly sliced
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce (optional for deeper color)
• 1.5 teaspoons sugar or more to taste

Soup Base:

• 1 tablespoon vegan butter or sesame oil
• 2 cloves garlic, minced
• 1 tablespoon plain nut butter or Asian sesame paste
• 2 cups mushroom broth (from soaked mushrooms) or vegetable broth
• 2 cups plain unsweetened soy milk or oat milk
• 1 tablespoon miso paste (white miso used)
• 2 tablespoons soy sauce
• 1 tablespoon sake or mirin (optional)
• Salt to taste

Noodles and Serving:

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

Step-by-Step Instructions

I recommend soaking your dried shiitake mushrooms overnight in room temperature water. This extracts maximum flavor and gives you an incredible mushroom broth to use as your soup base.

Step 1: If using dried shiitake mushrooms, soak them overnight in room temperature water or pour boiling water over them and let sit until completely soft and rehydrated. Save this soaking liquid for your broth. Once soft, remove the tough stems and thinly slice the caps. For king oyster mushrooms, slice them lengthwise into thin pieces.

Step 2: Bring a medium pot of water to a boil over high heat. Add frozen udon noodles and cook for 2-3 minutes, stirring gently to separate them. The noodles should be tender but still chewy. Drain and rinse under cool water to remove excess starch. Divide the noodles between two serving bowls.

Step 3: Heat a medium skillet over medium heat. Once hot, add neutral oil or vegan butter. Add both types of sliced mushrooms in a single layer. Let them cook undisturbed for 2-3 minutes until the bottoms turn golden brown. Flip and cook the other side until browned.

Step 4: Add mirin, sake, soy sauces, and sugar to the skillet with the mushrooms. Toss everything together to coat the mushrooms evenly. Cook for 2-3 more minutes, stirring occasionally, until the sauce thickens and glazes the mushrooms beautifully. They should look shiny and caramelized. Remove from heat and set aside.

Step 5: Heat a medium pot over medium-high heat. Add sesame oil or vegan butter. Once melted and hot, add minced garlic and sauté for 30 seconds until fragrant. Don’t let it brown.

Step 6: Add the sesame paste or nut butter to the pot. While stirring constantly, slowly pour in the mushroom broth and soy or oat milk. Keep stirring until the paste dissolves completely with no lumps. Add the miso paste, sake or mirin, and soy sauce. Whisk everything together until smooth.

Step 7: Cover the pot and bring the soup to a boil over medium-high heat, about 10-12 minutes. Once boiling, reduce heat to low and let it simmer gently for 5 minutes to let the flavors meld together. Taste and add salt if needed. The soy sauce and miso already add saltiness, so be conservative.

Step 8: Pour the hot miso udon noodle soup over the noodles in each bowl. Top with the glazed teriyaki mushrooms, chopped spring onions, and a drizzle of chili oil. Serve immediately while steaming hot.

Best Ways to Enjoy This Soup

This hearty miso udon noodle soup pairs wonderfully with sides that add contrast and variety.

Soft-Boiled Eggs: A jammy soft-boiled egg adds richness and protein. The runny yolk mixes into the broth and makes it even creamier.

Bok Choy or Spinach: Fresh greens wilted right in the hot broth add color, nutrition, and a slight bitterness that balances the rich soup. Simply place them in the bowl before adding the hot broth.

Crispy Tofu: Pan-fried or baked tofu cubes add textural contrast and extra protein. The crispy exterior stays crunchy even in the broth.

Asian Cucumber Salad: A cold, tangy cucumber salad on the side refreshes your palate between bites of the rich, warming soup. It’s one of the best sides for miso udon noodle soup.

Complete Your Miso Soup Experience

This Miso Udon Noodle Soup offers satisfying thickness and heartiness with its chewy noodles. For equally filling options, the Spicy Miso Ramen provides a spicier noodle alternative, while the protein-rich Bok Choy Chicken Soup makes a complete meal with tender chicken and crisp vegetables.

When you want lighter accompaniments, pair this hearty udon soup with our Lemon Ginger Miso Soup as a refreshing starter, or try the vegetable-forward Spicy Miso Carrot Soup for a colorful side dish.

Storage and Reheating Tips

I recommend storing the soup components separately for best results. Keep the broth in one airtight container, the cooked noodles in another, and the teriyaki mushrooms in a third. Everything will stay fresh in the refrigerator for up to 4 days.

When ready to serve, reheat the broth gently in a pot over medium heat until steaming. Rinse the cold noodles under hot water for 30 seconds to warm them, then place in bowls and pour hot broth over top. Warm the mushrooms quickly in a skillet or microwave.

Pro tip: The noodles can get mushy if stored in the broth, which is why I always keep them separate. This also makes it easier to control portion sizes when reheating individual servings.

Your Udon Questions Answered

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