This Miso Udon Noodle Soup with Teriyaki Mushrooms comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love!
Ingredients Breakdown
Let’s dive into the star-studded lineup of ingredients for this mouthwatering soup:
- 2 tsp neutral oil (or vegan butter): To get those mushrooms sizzling!
- 2 shiitake mushrooms, rehydrated (or other mushrooms of choice): They bring such a wonderful umami flavor.
- 2 small king oyster mushrooms, thinly sliced: These add a lovely texture!
- 1 tbsp mirin: A hint of sweetness that ties everything together.
- 1 tbsp sake: For depth; don’t worry if you don’t have it, just skip it or use more mirin!
- 1 tbsp soy sauce: The flavor booster we can’t live without.
- 1 tsp dark soy sauce (optional for color): Just adds a gorgeous depth.
- 1.5 tsp sugar (or more to taste): Adjust this based on how sweet you like it.
- 1 tbsp vegan butter (or sesame oil): For richness and flavor.
- 2 cloves garlic, minced: Adds the best aroma, right?
- 1 tbsp plain nut butter (or Asian sesame paste): Creamy goodness!
- 2 cups mushroom broth (or vegetable broth made from soaked mushrooms): Homemade is best but store-bought works!
- 2 cups plain unsweetened soy milk (or oat milk): This makes the soup creamy without being heavy.
- 1 tbsp miso paste (I used white miso): The heart of our dish!
- 2 tbsp soy sauce: For an extra hit of that savory goodness.
- 1 tbsp sake (or mirin, optional): Just trust me, it’s worth it!
- Salt (to taste): Just a couple pinches!
- 2 servings udon noodles (fresh or dried): Udon noodles are chewy and comforting, can’t beat that!
- Layu (Japanese chili oil): For a spicy kick (optional).
- Spring onions or green onions (for topping): A crispy, fresh finish.
Making This Miso Udon Noodle Soup
Alright, let’s get cooking! Here’s how to whip up this incredibly cozy, creamy soup:
Sauté Mushrooms (about 5 minutes): In a medium pot, heat your 2 tsp of neutral oil over medium-high heat. Add the shiitake and king oyster mushrooms, sautéing them until they start to brown and become fragrant. Seriously, you’ll know they’re ready when they release that incredible mushroom aroma!
Add Aromatics (about 2 minutes): Toss in the minced garlic and stir occasionally, cooking until fragrant, like, it’ll smell so good you’ll want to invite the neighbors over for dinner!
Make the Teriyaki Sauce (about 5 minutes): Stir in the mirin, sake, soy sauce, dark soy sauce, and sugar. Cook until it’s bubbling, scraping the yummy bits off the bottom to deglaze the pan, as if you’re uncovering hidden treasure!
Mix in the Broth (about 3 minutes): Pour in your mushroom broth and soy milk. Bring this beauty to a simmer, then reduce the heat to low.
Add Miso and Nut Butter (about 2 minutes): Whisk in the miso paste and the nut butter until everything’s nice and smooth. This is the part where you wonder why you didn’t make this sooner, trust me.
Cook the Udon (about 5 minutes): Add the udon noodles and cook until they’re tender, just a few minutes for fresh, maybe a bit longer for dried. Stir occasionally to keep them from sticking.
Final Touches (1-2 minutes): Taste and season with a couple pinches of salt, and if you’re feeling spicy, drizzle in some layu for a kick! Finish with some spring onions for that fresh crunchy bite.
If you loved this Miso Udon Noodle Soup, be sure to check out my Japanese Clear Soup or my Grilled Udon!
Why This Recipe Works
Quick & Easy
It comes together in under thirty minutes! Perfect for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.
One Pot Wonder
Minimal cleanup required! I’m all about those one-pot meals that don’t leave a mountain of dishes in their wake.
Customizable
You can use whatever ingredients you have lying around. Got some leftover chicken? Toss it in! A random carrot? Dice it up! Seriously, the possibilities are endless.
Comfort Food
This soup is loaded with tons of flavor, warmth, and that comforting creaminess we’re all craving. Whether it’s a rainy day or you’re just feeling a little under the weather, this soup is ready to make everything better.
Kid-Friendly
Your family will love this! My picky eater even asked for seconds, no joke. Its creamy base and the richness of the udon noodles make it a hit with both kids and adults!
Serving Suggestions
Here’s how to enjoy this Miso Udon Noodle Soup:
- Side Dishes: Pair with some crispy spring rolls or a light salad for a balanced meal.
- Storage: This soup keeps well in the fridge for up to 3 days. So you can totally make it ahead of time!
Reheating Instructions
The best way to reheat? Simply warm it on the stove over low heat, stirring occasionally until heated through. You can also pop it in the microwave, but you might need to add a splash of broth or water if it thickens up too much.
Freezer Friendly
This soup is freezer-friendly for about a month! Just make sure to leave out the udon until you’re ready to eat so it doesn’t get mushy.
I can’t wait for you to try this Miso Udon Noodle Soup with Teriyaki Mushrooms! It’s not just a recipe, it’s a cozy hug on a chilly night and a joy to whip up in the kitchen.
Enjoy! And for more recipes, follow us on Pinterest.
Print
Miso Udon Noodle Soup with Teriyaki Mushrooms
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pot miso udon noodle soup with teriyaki mushrooms perfect for a cozy family dinner.
Ingredients
- 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 (or more mirin)
- 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)
- 2 cups plain unsweetened soy milk (or oat milk)
- 1 tbsp miso paste (white miso)
- 2 tbsp soy sauce
- Salt (to taste)
- 2 servings udon noodles (fresh or dried)
- Layu (Japanese chili oil) (optional)
- Spring onions or green onions (for topping)
Instructions
- Sauté mushrooms in a medium pot with neutral oil over medium-high heat for about 5 minutes.
- Add minced garlic and cook until fragrant, about 2 minutes.
- Stir in mirin, sake, soy sauces, and sugar, cooking until bubbling, about 5 minutes.
- Mix in mushroom broth and soy milk, bringing to a simmer for about 3 minutes.
- Add miso paste and nut butter, whisking until smooth, around 2 minutes.
- Cook udon noodles until tender, about 5 minutes, stirring occasionally.
- Season with salt and optional layu, finishing with spring onions in 1-2 minutes.
Notes
This soup is customizable—feel free to add any leftover veggies or proteins you have!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg