Miso Udon Noodle Soup with Teriyaki Mushrooms

There’s something deeply comforting about a bowl of steaming noodles in savory broth, especially when it’s as flavorful and satisfying as this Miso Udon Noodle Soup with Teriyaki Mushrooms. I first fell in love with this kind of dish during a rainy afternoon in a tiny, family-run noodle shop, where the steam from the bowls fogged up the windows and the rich, umami aroma filled the entire space. I’ve been chasing that feeling ever since, and this recipe is my way of bringing a little of that magic into my own kitchen on busy weeknights. It’s a vegan comfort bowl that feels both nourishing and indulgent, perfect for when you need a warm hug in a bowl.

This Miso Udon Noodle Soup with Teriyaki Mushrooms is surprisingly simple to make, yet it delivers a complex depth of flavor that will have everyone asking for seconds. The chewy udon noodles swim in a savory miso broth, topped with glossy, sweet-and-salty teriyaki mushrooms that add a wonderful meaty texture. It’s a complete meal in one bowl, and it comes together in about 30 minutes, making it an ideal quick weeknight dinner. Whether you’re new to Japanese noodle soup or a seasoned pro, this recipe is approachable, flexible, and utterly delicious.

If you enjoy this style of cooking, you might also love our Decadent Creamy Miso Udon for another rich and satisfying noodle experience.

Miso Udon Noodle Soup with Teriyaki Mushrooms Ingredients

Miso Udon Noodle Soup with Teriyaki Mushrooms comes together with a handful of simple, flavorful ingredients. Here’s what you’ll need:

For the Teriyaki Mushrooms:

• 10 oz (285g) cremini or shiitake mushrooms, sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

For the Miso Broth:

• 4 cups vegetable broth
• 2 tbsp white or yellow miso paste
• 1 tbsp soy sauce (or tamari)
• 1 tsp rice vinegar
• 1 package (7-8 oz) pre-cooked udon noodles

For Topping & Serving:

• 2 green onions, thinly sliced
• 1 sheet nori, cut into thin strips
• 1 tsp sesame seeds
• Chili oil or sesame oil for drizzling (optional)

Smart Substitutions:

• Mushrooms: Use any mushrooms you have on hand. Oyster mushrooms work beautifully for a different texture.
• Miso Paste: White miso is milder, while red miso is stronger and saltier. Yellow miso is a great middle ground.
• Noodles: If you can’t find udon, soba noodles or even ramen noodles work well.
• Broth: For a richer broth, you can use a dashi base instead of vegetable broth.

Miso Udon Noodle Soup Timing

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

This recipe is about 20% faster than many traditional soup recipes that require long simmering times, making it a fantastic quick weeknight dinner.

Step-by-Step Instructions for Miso Udon Noodle Soup

Making this vegan comfort food is straightforward. Just follow these simple steps for a perfect bowl every time.

1. Cook the Teriyaki Mushrooms
Heat a large pot or Dutch oven over medium-high heat. Add a tiny splash of water or oil, then add the sliced mushrooms. Cook for 5-7 minutes, until they have released their liquid and started to brown. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Pour in the soy sauce, maple syrup, rice vinegar, and sesame oil. Stir well and let the sauce bubble and thicken for 2-3 minutes until the mushrooms are glossy. Transfer the teriyaki mushrooms to a bowl and set aside.

2. Prepare the Miso Broth
In the same pot, pour in the vegetable broth and bring it to a gentle simmer. Pro Tip: Do not let it boil vigorously, as this can compromise the flavor of the miso. In a small bowl, scoop out about ½ cup of the hot broth and whisk it together with the miso paste until it’s completely smooth. This step is crucial to prevent lumpy miso in your soup. Turn off the heat and stir the dissolved miso mixture back into the pot. Add the soy sauce and rice vinegar. Taste and adjust seasoning if needed.

3. Assemble the Bowls
While the broth is heating, prepare your udon noodles according to package directions. If using pre-cooked udon, you can often just rinse them with hot water to separate. Divide the warm noodles between two large bowls. Ladle the hot miso broth over the noodles. Top generously with the teriyaki mushrooms. Garnish with sliced green onions, nori strips, and a sprinkle of sesame seeds. For a bit of heat, add a drizzle of chili oil.

If you’re in the mood for a different kind of savory noodle dish, our Peanut Gochujang Udon is a must-try.

Miso Udon Noodle Soup Nutritional Information

This recipe is not only delicious but also offers a good nutritional profile. Per serving (approximate):

• Calories: 320
• Protein: 12g
• Carbohydrates: 58g
• Fat: 4g
• Key Benefits: Miso is a fermented food rich in probiotics, which are great for gut health. Mushrooms provide B vitamins and are a source of plant-based protein.

Equipment Needed for Miso Udon Noodle Soup

You don’t need any special equipment for this easy udon noodle soup.

• A large pot or Dutch oven
• A whisk or fork for dissolving the miso
• A small bowl
• Knife and cutting board

Why You’ll Love This Miso Udon Noodle Soup Recipe

• It’s Incredibly Flavorful: The combination of savory miso broth and sweet-salty teriyaki mushrooms creates a complex umami experience.
• Ready in 30 Minutes: It’s a quick weeknight dinner that feels special and restaurant-quality.
• Comforting and Nourishing: It’s the ultimate vegan comfort food, perfect for chilly days or when you need a wholesome meal.
• Highly Customizable: Easily adapt the toppings, spice level, and ingredients to suit your taste.

Healthier Alternatives for Miso Udon Noodle Soup

This recipe is already quite healthy, but here are a few easy swaps if you have specific dietary goals:

• Gluten-Free: Use tamari instead of soy sauce and ensure your udon noodles are 100% buckwheat or use gluten-free noodles like rice noodles.
• Lower Sodium: Use a low-sodium vegetable broth and reduce the amount of soy sauce, adding a splash more rice vinegar for balance.
• Add More Veggies: Stir in a handful of spinach or kale at the end of cooking, or add quick-cooking veggies like bok choy or snap peas to the broth.

Serving Suggestions for Miso Udon Noodle Soup

This soup is a meal in itself, but it pairs wonderfully with a few simple sides.

• Serve with a crisp, refreshing side salad with a ginger-sesame dressing.
• For a more substantial meal, add a side of vegetable gyoza or steamed edamame.
• A cup of green tea is the perfect beverage pairing.
• For presentation, serve in a deep bowl to show off all the beautiful layers and colorful toppings.

For another fantastic soup option, check out our Spicy Coconut Curry Ramen.

Common Mistakes to Avoid with Miso Udon Noodle Soup

• Adding Miso Directly to the Pot: This will create a lumpy broth. Always dissolve the miso paste in a small amount of warm broth first.
• Boiling the Miso Broth: High heat can kill the beneficial probiotics in miso and make the flavor bitter. Always add miso at the end, off the heat.
• Overcrowding the Mushrooms: Cook the mushrooms in a single layer if possible, and let them brown properly before adding the sauce for the best texture and flavor.

Storing Tips for Miso Udon Noodle Soup

• Refrigeration: Store the broth, noodles, and toppings separately if possible. The assembled soup doesn’t reheat well as the noodles can become mushy. The broth and mushrooms will keep in airtight containers for up to 3 days.
• Reheating: Gently reheat the broth on the stovetop, being careful not to boil it. Refresh the noodles with hot water or a quick blanch if they have clumped together, then assemble your bowl fresh.
• Freezing: It’s best to freeze only the broth (without the miso). Freeze for up to 2 months. Thaw in the refrigerator overnight, reheat, and then stir in the dissolved miso paste just before serving.

Miso Udon Noodle Soup Conclusion

This Miso Udon Noodle Soup with Teriyaki Mushrooms is truly a savory vegan comfort bowl that is sure to become a regular in your dinner rotation. It’s easy enough for a busy Tuesday but impressive enough for a quiet weekend meal. The rich, savory broth and the glossy, flavorful mushrooms create a harmony of textures and tastes that is deeply satisfying.

I hope this recipe brings as much warmth and joy to your table as it does to mine. If you’re looking for more quick and delicious udon inspiration, our Easy 20 Min Soy Egg Udon Stir Fry is another fantastic option.

Let me know how your Miso Udon Noodle Soup turned out in the comments below. Don’t forget to tag @Stacksipsnack on Pinterest to show off your beautiful bowls

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