Description
A comforting and versatile Miso Udon Noodle Soup that’s quick and easy, made all in one pot for a perfect weeknight dinner.
Ingredients
Scale
- 2 tsp neutral oil (or vegan butter)
- 2 shiitake mushrooms, rehydrated (or other mushrooms of choice)
- 2 small king oyster mushrooms, thinly sliced
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp dark soy sauce (optional for color)
- 1.5 tsp sugar (or more to taste)
- 1 tbsp vegan butter (or sesame oil)
- 2 cloves garlic, minced
- 1 tbsp plain nut butter (or Asian sesame paste)
- 2 cups mushroom broth (or vegetable broth from soaked mushrooms)
- 2 cups plain unsweetened soy milk (or oat milk)
- 1 tbsp miso paste (white miso)
- 2 tbsp soy sauce
- 1 tbsp sake (or mirin, optional)
- Salt (to taste)
- 2 servings udon noodles
- Layu (Japanese chili oil), for serving
- Spring onions or green onions, for topping
Instructions
- Heat the oil in a large pot over medium heat. Add the shiitake mushrooms and king oyster mushrooms. Cook for about 5 minutes, stirring occasionally, until they start to brown and soften.
- Add the mirin, sake, soy sauce, and dark soy sauce. Stir well and cook for an additional 2-3 minutes.
- Add the sugar, garlic, and vegan butter. Stir until the garlic is fragrant, about 1 minute.
- Stir in the nut butter, then pour in the mushroom broth and soy milk and bring to a simmer.
- Stir in the miso paste, dissolving it in a bit of broth first for smooth blending.
- Toss in the udon noodles and cook per package instructions, about 4-5 minutes, until tender. Stir occasionally.
- Taste and season with salt and additional soy sauce if needed.
- Serve hot, drizzled with layu and topped with spring onions.
Notes
The soup stays fresh in the refrigerator for up to 4-5 days; store noodles separately to avoid them soaking up liquid. Can freeze broth and veggies separately for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg