Miso Udon Noodle Soup

You know those nights when you crave comfort but also want to feel like a mildly classy chef? Yeah, me too. I cooked this Miso Udon Noodle Soup with Teriyaki Mushrooms on a rainy evening and immediately texted three friends: “Drop everything. You need this.” The broth hits you like a warm hug, the udon slurps perfectly, and the teriyaki mushrooms add that umami punch that makes leftovers disappear suspiciously fast.

If you like cozy, quick meals that still pretend to be fancy, you’ll get everything here: a clear ingredient list, a step-by-step method, pro tips, tasty variations, and storage notes. Oh, and if you ever need inspiration from a different soup vibe, I found a great comforting chicken noodle idea that I sometimes borrow techniques from.

Why You’ll Love This Recipe

• Fast comfort: You finish this in about 30 minutes when you’re not procrastinating chopping.
• Deep umami: Miso + mushroom broth = flavor that actually behaves like an adult.
• Vegan-friendly: This version uses plant-based swaps while staying hearty.
• Textural contrast: Soft udon, silky broth, and chewy teriyaki mushrooms—chef’s kiss.
• Customizable: Swap mushrooms, add proteins, or spice it up without ruining the soul of the dish.

Ingredients You’ll Need

• 2 tsp neutral oil (or vegan butter)
• 2 shiitake mushrooms (rehydrated, (see notes) or other mushrooms of choice)
• 2 small king oyster mushrooms (thinly sliced)
• 1 tbsp mirin (see notes)
• 1 tbsp sake (see notes)
• 1 tbsp soy sauce
• 1 tsp dark soy sauce (optional for colour)
• 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, see notes)
• 2 cups mushroom broth (or vegetable broth (from soaked mushrooms, see notes))
• 2 cups plain unsweetened soy milk (or oat milk, see notes)
• 1 tbsp miso paste (, I used white miso)
• 2 tbsp soy sauce
• 1 tbsp sake (or mirin, optional)
• Salt (to taste)
• 2 servings udon noodles ((see notes))
• Layu (Japanese chili oil)
• Spring onions or green onions (for topping)

Bold tip: miso and mushroom broth will drive most of the flavor here—don’t skimp.

How to Make Miso Udon Noodle Soup (Step-by-Step)

Mushrooms: prep and marinate

Heat 2 tsp neutral oil in a pan over medium heat. Add the thinly sliced king oyster mushrooms and sauté until edges caramelize. Toss in the rehydrated shiitake pieces. Add 1 tbsp mirin, 1 tbsp sake, 1 tbsp soy sauce, 1 tsp dark soy sauce (optional) and 1.5 tsp sugar. Let the liquid reduce until the mushrooms glaze like they tried to look good for a date.

Udon: cook perfectly

Bring a pot of water to a rolling boil and cook the udon according to package instructions. Drain and rinse briefly under cool water to stop cooking. I like to toss the noodles with a tiny splash of sesame oil so they don’t clump. Ever wondered why texture matters more than ingredients sometimes? This is that moment.

Teriyaki Mushrooms: finish the glaze

Add 1 tbsp vegan butter (or sesame oil) and 2 cloves garlic (minced) to the pan. Fry quickly until aromatic. Stir in 1 tbsp plain nut butter to thicken and add depth. Keep stirring until the mushrooms glisten and the sauce coats them well. If you like punch, add a dash of Layu now—just a little.

Soup: build the broth

In a separate pot, combine 2 cups mushroom broth and 2 cups plain unsweetened soy milk. Bring to a gentle simmer; do not boil aggressively or the soy milk will separate. Whisk in 1 tbsp miso paste and 2 tbsp soy sauce until fully dissolved. Add 1 tbsp sake if you want a slight boozy depth (it cooks off, promise). Taste and add salt to preference. The broth should taste balanced: salty, a bit sweet, and richly savory.

To Serve: assembly with flair

Divide udon between bowls, ladle hot broth over the noodles, and top with the teriyaki mushrooms. Scatter spring onions and drizzle a touch of Layu for heat. I like to add a tiny swirl of sesame paste if I have any leftover. Serve immediately and watch faces light up.

Pro Tips for the Best Results

• Use good miso: White miso gives sweetness; red miso gives boldness. I use white miso when I want a light, creamy base.
• Don’t boil the soy milk: Keep it at a gentle simmer to avoid curdling.
• Rehydrate shiitake in warm water: Save the soaking liquid for extra mushroom broth flavor.
• Sear mushrooms well: Browning adds caramelized flavor that imitation sauces can’t fake.
• Adjust sugar and soy: Taste as you go; miso and soy combine, so balance carefully.
• Prep mise en place: This soup moves fast once you start; get everything chopped first.
• IMO, use fresh udon if you can find it—texture wins.

Fun Variations & Topping Ideas

Variations:

• Swap udon for soba if you want nuttier taste.
• Add soft tofu cubes for extra protein.
• Stir in a beaten egg at the end for a silky ribbon (non-vegan).
• Use coconut milk instead of soy milk for a richer mouthfeel—unexpected but nice.

Toppings:

• Spring onions (obvious MVP)
• Toasted sesame seeds
• Nori strips
• Pickled ginger for brightness
• Crispy garlic chips for crunch

Storing and Reheating

Store leftover broth and toppings separately when possible. Put noodles in an airtight container and the broth in another. Refrigerate both within two hours.

• To reheat broth: warm gently on the stove until steaming; avoid boiling.
• To reheat noodles: drop them in the hot broth for a minute to warm through; avoid prolonged soaking or they’ll go limp.
• For longer storage: freeze the broth, but don’t freeze the udon—texture will suffer.

If you must store everything together, expect some noodles to absorb the broth overnight. Don’t cry—just add more hot broth or a splash of water when reheating.

Frequently Asked Questions (FAQ)

Can I use other mushrooms?

Yes. I love king oyster and shiitake together, but cremini or portobello also work. Use a mix for better texture.

Can I make this gluten-free?

Swap tamari for soy sauce and use gluten-free udon alternatives (rice noodles can work). The texture will change, but the spirit remains.

Can I make the broth in advance?

Absolutely. Make the mushroom broth a day ahead; it tastes even better after the flavors meld. Reheat gently before adding miso.

Is this recipe vegan?

Yes, if you use vegan butter and ensure the mirin/sake and soy sauce are vegan-friendly. I usually keep it vegan and hit the savory notes well.

How spicy is it?

Not spicy by default. Add Layu or chili oil to taste. I like a small kick—enough to make me sit up, not enough to sweat.

Conclusion

This Miso Udon Noodle Soup with Teriyaki Mushrooms gives you comfort, depth, and a tiny bit of kitchen swagger without a huge time sink. It balances creamy miso broth with glossy, umami-packed mushrooms and chewy udon in a way that feels both simple and thoughtful. Try it on a gloomy evening or when you want dinner to impress without the fuss.

If you want the original inspiration and a full visual guide, check out this recipe: Miso Udon Noodle Soup with Teriyaki Mushrooms – The Foodie …

Leave a comment and a rating if you make it—I read them all and I honestly love seeing variations. FYI, if you add tofu and extra scallions, I will declare you a genius. 🙂