Miso Udon Noodle Soup with Teriyaki Mushrooms

A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The vegan broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter.

Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.

THIS MISO UDON NOODLE SOUP IS:

• Extremely cozy and satisfying
• Very customisable – you can use other wheat noodles of your choice
• Packed full of umami!
• A perfectly comforting and hearty meal
• Great for meal prep! You can prepare the broth and portion it in containers to enjoy for upcoming meals

THE INSPIRATION: UDON SOUPS AND RAMEN

This recipe is a fusion of my love for both udon soups like Kitsune and Kake Udon (I have a Kake Udon recipe here, by the way!) as well as, of course, Miso Ramen. I made this recipe because there are days when I just really crave thick noodles and love udon for its chewiness and bite. At the same time I love a cozy bowl of noodle sop so this recipe was born.

I made this to share with my family and everyone loved it. You can also use other wheat noodles of choice but I really recommend udon because thick noodles >!

THE NOODLES

I really recommend frozen udon noodles for this miso udon recipe.

If you can get your hands on frozen udon then that’s great because these are a lot chewier and don’t break as easily compared to those instant ones that come in packets. You can also of course use dried udon noodles and cook this according to package instructions!

PREPARE/COOK YOUR UDON NOODLES

• Cook/prepare your udon noodles according to package instructions. For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking.
• Remove the noodles from the water. You can opt to run this through some water to wash off any excess starch.
• Divide between 2 bowls. I cooked the noodles before cooking the broth so I could use only 1 pot for this recipe.
• You can also microwave frozen udon. If doing so, I usually just place mine in a microwave safe bowl and cover it with a microwave safe lid and microwave until chewy to my liking.

TERIYAKI MUSHROOMS (OR OTHER PROTEIN/TOPPINGS OF CHOICE)

• Heat a medium skillet or non stick pan over medium. Once hot, add some oil. If using just one pot, you can use the same pot to cook down the mushrooms.
• Add the mushrooms and spread on the pan to allow these to cook browned. Flip over to cook the remaining side. If you don’t enjoy mushrooms, you can also use extra firm tofu and cook it the same way. You may need to season it more and adjust to your taste.
• Add the mirin, salt, soy sauces, and sugar. Mix well to coat the mushrooms. Cook for 2-3 more minutes until the sugars start to beautifully glaze the mushrooms. Turn off the heat and se the mushrooms aside.

THE MISO BROTH

• Heat a medium sized pot over medium high heat.
• Once hot, add in the sesame oil or butter. Add in the garlic. Sauté over medium heat until aromatic.
• Add in the sesame paste or nut butter. While stirring, add in the broth and soy/oat milk. Keep stirring over medium heat until the paste has diluted. Add in the miso paste, sake, and sauce sauce. Mix.
• Cover the pot and leave the soup to boil over medium high heat, around 10-12 minutes. Once it boils, lower the heat and leave it to a simmer.
• Taste the soup and season with salt, to taste, if needed.

SERVE AND ENJOY YOUR BOWL OF MISO UDON SOUP

• Pour the hot soup into your bowls of noodles.
• Add the teriyaki mushrooms, chopped spring onions/scallions, chili oil, and any other toppings of choice. Enjoy your miso udon while it’s hot!