There’s something almost magical about a bowl of soup that comes together in minutes yet tastes like it’s been simmering for hours. That’s the quiet power of a well-made CREAMY MISO UDON SOUP. It’s the kind of meal that feels like a warm hug on a draining day, a culinary comfort that’s both deeply satisfying and incredibly simple to prepare. I first fell for this dish during a particularly hectic week, when the thought of a complicated dinner felt overwhelming. I needed something fast, nourishing, and soul-warming.
Rummaging through the pantry, I found a package of udon noodles and a tub of miso paste, and a star was born. This isn’t just another noodle soup; it’s a 20-minute escape to a cozy, flavorful haven. The rich, savory broth, the chewy udon noodles, and the creamy, umami-packed base work in perfect harmony. It’s the ultimate quick comfort food, and I’m so excited to share how you can make it your own.
Table of Contents
Creamy Miso Udon Soup Ingredients
The foundation of this incredible CREAMY MISO UDON SOUP is a short list of simple, flavor-packed ingredients. You’ll be amazed at how these humble components create such a complex and satisfying bowl.
- Udon Noodles: 7 ounces (200g) of fresh or frozen udon noodles. Dried udon work too; just adjust the cooking time.
- White Miso Paste: 3 tablespoons. This is the soul of the dish, providing a gentle, savory umami.
- Vegetable Broth: 4 cups. Use a good-quality broth for the best flavor base.
- Full-Fat Coconut Milk: 1 cup. This is the secret to the luxurious, creamy texture.
- Soy Sauce: 2 tablespoons. For saltiness and depth. Use tamari for a gluten-free version.
- Maple Syrup: 1 teaspoon. A touch of sweetness to balance the salty miso.
- Garlic: 2 cloves, minced.
- Fresh Ginger: 1 tablespoon, grated.
- Toppings: Sliced green onion, sesame seeds, and chili oil or crispy tofu for serving.
Quick Miso Udon Timing
This recipe is famously fast. From start to finish, you’re looking at just 20 minutes. Prep takes about 5 minutes, and the cooking time is a swift 15 minutes. It’s significantly quicker than waiting for delivery, and the result is far more rewarding.
Step-by-Step to CREAMY MISO UDON SOUP Recipe
Follow these simple steps for a perfect bowl of soup every single time.
- Cook the Aromatics: In a medium-sized pot, sauté the minced garlic and grated ginger over medium heat for about 60 seconds until fragrant. This quick step unlocks their essential oils and builds a foundational flavor layer.
- Build the Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it bubble for a couple of minutes to allow the flavors to meld.
- Whisk in the Miso: Here’s a pro tip to avoid a lumpy broth. Take a ladleful of the hot broth and add it to a small bowl with your miso paste. Whisk them together until completely smooth. Then, pour this miso slurry back into the main pot. This technique preserves the miso’s delicate probiotics and flavor.
- Create the Creamy Base: Stir in the coconut milk, soy sauce, and maple syrup. Let the soup heat through, but do not let it boil after adding the miso, as high heat can make it bitter.
- Cook the Noodles: While the broth simmers, cook your udon noodles separately according to package directions. Once cooked, drain and rinse briefly to stop the cooking process and prevent sticking.
- Assemble and Serve: Divide the cooked udon noodles between two bowls. Ladle the hot, creamy miso broth over the top. Finish with a generous sprinkle of green onions, a dash of sesame seeds, and a drizzle of chili oil for a bit of heat.
CREAMY MISO UDON SOUP Nutrition
This comforting bowl is also surprisingly balanced. One serving provides approximately 450 calories, with 12g of protein, 65g of carbohydrates, and 16g of fat. It’s a good source of energy and contains beneficial probiotics from the miso, which support gut health.
Equipment for Your CREAMY MISO UDON SOUP
You don’t need any fancy gadgets for this recipe. A medium-sized soup pot and a whisk are the main heroes. A fine grater for the ginger and a good chef’s knife for the garlic and green onions will make your prep work a breeze.
Why You’ll Love This Creamy Miso Udon
- Incredibly Fast: A 20-minute meal that feels gourmet.
- Deeply Comforting: The ultimate bowl for a cozy night in.
- Customizable: Easily adapt the toppings and spice level to your taste.
- Nutrient-Rich: Packed with umami and gut-friendly ingredients.
- Perfect for Beginners: Simple steps with a huge payoff in flavor.
Healthier CREAMY MISO UDON SOUP Alternatives
This recipe is naturally vegan, but you can easily tweak it to fit other dietary needs.
- Gluten-Free: Use 100% buckwheat soba noodles or certified gluten-free udon, and swap the soy sauce for tamari.
- Lower Fat: Substitute the full-fat coconut milk with a “lite” version. The soup will be slightly less rich but still delicious.
- Protein Boost: Add cubed firm tofu, edamame, or shredded rotisserie chicken. If you love a spicy kick, our Creamy Gochujang Udon Noodles are another fantastic way to add protein and heat.
Serving Your Udon Noodle Soup
Presentation is part of the joy. Serve this soup in a deep, wide bowl to show off the beautiful noodles and creamy broth. For a complete meal, pair it with a simple side salad with a ginger-sesame dressing. If you’re a fan of creamy, spicy noodle dishes, you must try our Spicy Coconut Curry Ramen for another comforting option.
Common CREAMY MISO UDON SOUP Mistakes to Avoid
- Boiling the Miso: Never add miso paste directly to a rolling boil. Always temper it with some broth first to keep its flavor and health benefits intact.
- Overcooking the Noodles: Cook your udon noodles separately and add them to the broth just before serving. This prevents them from becoming mushy and absorbing all the liquid.
- Using the Wrong Miso: For this recipe, white (shiro) miso is ideal. It’s milder and sweeter than red miso, which can be too overpowering for the creamy broth.
Storing Your Homemade Udon Soup
This soup is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the noodles will continue to absorb the broth, so you may need to add a splash of water or broth when reheating. I do not recommend freezing this soup, as the coconut milk can separate upon thawing. For another great make-ahead noodle option, check out our Peanut Gochujang Udon.
Your New Go-To Comfort Food
This CREAMY MISO UDON SOUP truly is a weeknight hero. It proves that you don’t need hours in the kitchen to create a meal that is deeply satisfying, restaurant-quality, and good for you. It’s a recipe you’ll find yourself returning to again and again. I hope it brings as much comfort to your table as it has to mine. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below, and don’t forget to tag @Stacksipsnack on Pinterest so I can see your beautiful creations. And if you’re on a soup kick, our Quick Spicy Gochujang Noodle Soup is waiting for you next
FAQs about CREAMY MISO UDON SOUP
What makes miso udon soup creamy?
Creaminess in miso udon soup typically comes from ingredients like milk (dairy or plant-based), tahini, soy milk, heavy cream, or by incorporating a roux or starch slurry. These additions emulsify with the broth, creating a richer, smoother texture.
Is udon soup healthy?
Udon soup can be a healthy, satisfying meal, rich in carbohydrates from the noodles and often vegetables. Its nutritional profile depends on ingredients; using lean proteins, plenty of vegetables, and moderate sodium miso paste can enhance its health benefits.
What kind of miso is best for udon soup?
For a creamy miso udon soup, a milder miso like white (shiro) or yellow (shinshu) miso is often preferred. Their sweet, less intense flavor complements the creamy base without overpowering it. Red miso can be used for a deeper, more robust umami.
Can I make creamy miso udon soup vegan?
Absolutely. To make creamy miso udon soup vegan, use a vegetable-based broth, plant-based milk (such as soy, oat, or almond), or tahini for creaminess, and ensure any additional ingredients like toppings are also plant-derived.
What toppings go well with creamy miso udon soup?
Excellent toppings include sautéed mushrooms, thinly sliced scallions, soft-boiled eggs (omit for vegan), corn, tofu (fried or silken), tempura flakes, nori strips, chili oil, or a drizzle of toasted sesame oil for added depth.
How do you thicken miso udon soup?
You can thicken miso udon soup by creating a cornstarch or potato starch slurry and whisking it into the simmering broth. Other methods include adding a creamy base like soy milk or tahini, or reducing the broth slightly.
CREAMY MISO UDON SOUP
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
There’s something almost magical about a bowl of soup that comes together in minutes yet tastes like it’s been simmering for hours. That’s the quiet power of a well-made creamy miso udon soup. It’s the kind of meal that feels like a warm hug on a draining day, a culinary comfort that’s both deeply satisfying and incredibly simple to prepare.
Ingredients
- 7 ounces (200g) fresh or frozen udon noodles
- 3 tablespoons white miso paste
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons soy sauce
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Sliced green onion, sesame seeds, and chili oil or crispy tofu for serving
Instructions
- Cook the Aromatics: In a medium-sized pot, sauté the minced garlic and grated ginger over medium heat for about 60 seconds until fragrant.
- Build the Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it bubble for a couple of minutes.
- Whisk in the Miso: Take a ladleful of the hot broth and add it to a small bowl with your miso paste. Whisk them together until completely smooth, then pour this miso slurry back into the main pot.
- Create the Creamy Base: Stir in the coconut milk, soy sauce, and maple syrup. Let the soup heat through, but do not let it boil after adding the miso.
- Cook the Noodles: While the broth simmers, cook your udon noodles separately according to package directions. Drain and rinse briefly.
- Assemble and Serve: Divide the cooked udon noodles between two bowls. Ladle the hot, creamy miso broth over the top. Finish with green onions, sesame seeds, and chili oil.
Notes
This soup is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will continue to absorb the broth, so you may need to add a splash of water or broth when reheating. Do not freeze this soup as the coconut milk can separate upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
💬 Let’s Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on :
👉 Facebook for behind-the-scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes
📲 Join the flavor journey, your next favorite recipe is just a follow away!
