Description
A comforting vegan noodle soup featuring chewy udon noodles in savory miso broth topped with sweet and salty teriyaki mushrooms. Ready in just 30 minutes for a quick weeknight dinner that feels both nourishing and indulgent.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
Notes
Store the broth, noodles, and toppings separately if possible. The assembled soup doesn’t reheat well as the noodles can become mushy. Always dissolve miso paste in a small amount of warm broth first to prevent lumps. Do not boil the miso broth as high heat can kill beneficial probiotics and make the flavor bitter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 1200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg