Description
A quick and easy one-pot miso udon noodle soup with teriyaki mushrooms perfect for a cozy family 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 (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