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Rich & Cozy Miso Udon Noodle Soup

A creamy, spicy, and umami-packed Japanese noodle soup featuring thick udon noodles, sautéed mushrooms, and a rich miso-soy broth.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian-Fusion, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Broth Base
  • 2 packs Udon noodles frozen or vacuum sealed
  • 2 cups Vegetable broth or Dashi
  • 1 cup Unsweetened Soy Milk or oat milk
  • 2 tbsp Miso paste red or white
  • 1 tbsp Soy sauce
  • 1 tsp Mirin
Aromatics & Toppings
  • 1 cup Shiitake mushrooms sliced
  • 2 stalks Green onions / Scallions chopped
  • 1 clove Garlic minced
  • 1 tsp Ginger grated
  • 1 tbsp Sesame oil
  • 1-2 tbsp Chili oil to taste

Equipment

  • Large Pot
  • Chef's Knife
  • Cutting Board
  • Ladle

Method
 

  1. Prep ingredients: Slice mushrooms, chop scallions (keep white and green parts separate), mince garlic, and grate ginger.
  2. In a pot over medium heat, add sesame oil. Sauté mushrooms for 3 minutes until browned. Add garlic, ginger, and scallion whites; cook for 1 minute.
  3. Add vegetable broth (or dashi), soy sauce, and mirin. Bring to a simmer.
  4. Lower heat to medium-low. Stir in soy milk. Do not let it boil vigorously to prevent curdling.
  5. Dissolve miso paste into the soup by using a ladle and a splash of hot broth to whisk it smooth before adding it to the pot.
  6. Add udon noodles directly to the broth (if frozen) and cook for 1-2 minutes until chewy and heated through.
  7. Divide into bowls. Top generously with scallion greens and a heavy drizzle of chili oil.
  8. Serve immediately while hot.

Notes

For a non-vegetarian version, you can use chicken stock or add pork belly slices.