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Miso Udon Noodle Soup with Teriyaki Mushrooms

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A comforting Miso Udon Noodle Soup with rich umami broth topped with teriyaki mushrooms. The vegan broth is packed with flavor from soy milk, miso, and mushroom broth. Serves 2.

Ingredients

Scale
  • Teriyaki Mushrooms:
  • 2 teaspoons neutral oil or vegan butter
  • 2 shiitake mushrooms, rehydrated, or other mushrooms
  • 2 small king oyster mushrooms, thinly sliced
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce (optional)
  • 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 or vegetable broth
  • 2 cups plain unsweetened soy milk or oat milk
  • 1 tablespoon miso paste (white miso)
  • 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

Instructions

  1. If using dried shiitake mushrooms, soak overnight in room temperature water or in boiling water until rehydrated. Reserve soaking liquid for broth. Thinly slice rehydrated shiitakes and king oyster mushrooms lengthwise.
  2. Bring a medium pot of water to boil over high heat. Add frozen udon noodles and cook for 2-3 minutes until tender but chewy. Drain, rinse under cool water, and divide between 2 bowls.
  3. Heat a medium skillet over medium heat. Add oil or butter. Add all sliced mushrooms in a single layer and cook undisturbed for 2-3 minutes until golden. Flip and brown the other side.
  4. Add mirin, sake, soy sauces, and sugar to the mushrooms. Toss to coat and cook 2-3 minutes until sauce thickens and glazes the mushrooms. They should look shiny and caramelized. Set aside.
  5. Heat a medium pot over medium-high heat. Add sesame oil or butter. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Add sesame paste or nut butter. While stirring constantly, add mushroom broth and soy or oat milk. Stir until paste dissolves. Add miso paste, sake, and soy sauce. Whisk until smooth.
  7. Cover pot and bring to a boil over medium-high heat, about 10-12 minutes. Reduce heat to low and simmer for 5 minutes. Taste and season with salt if needed.
  8. Pour hot broth over noodles in each bowl. Top with teriyaki mushrooms, chopped spring onions, and chili oil. Serve immediately.

Notes

  • Use frozen udon noodles for the best chewy texture. Fresh or dried work but texture differs.
  • White miso paste recommended for its sweet note that balances the rich broth.
  • Use plain nut butter (unsweetened) like almond or cashew butter.
  • Soy or oat milk creates the best richness. Other non-dairy milks work but may be thinner.
  • Store components separately for best results when meal prepping.

Nutrition

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