Description
This Miso Udon Noodle Soup with Teriyaki Mushrooms is a cozy, umami-rich dish that combines a creamy miso broth with chewy udon noodles and perfectly glazed mushrooms. It’s hearty, vegan-friendly, and deeply satisfying — ideal for a comforting lunch or dinner.
Ingredients
Teriyaki Mushrooms
- 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
- 1 tbsp soy sauce
- 1 tsp dark soy sauce (optional, for colour)
- 1.5 tsp sugar (or more to taste)
Soup Base
- 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 (from soaked mushrooms)
- 2 cups plain unsweetened soy milk or oat milk
- 1 tbsp miso paste (white or yellow)
- 2 tbsp soy sauce
- 1 tbsp sake or mirin (optional)
- Salt, to taste
Noodles and Serving
- 2 servings udon noodles
- Layu (Japanese chili oil), to taste
- Spring onions or green onions, for topping
Instructions
- Prepare the teriyaki mushrooms: Heat oil or vegan butter in a skillet over medium heat. Add mushrooms and sauté until lightly golden.
- Stir in mirin, sake, soy sauce, dark soy sauce (if using), and sugar. Simmer until the liquid thickens into a glossy glaze. Remove from heat and set aside.
- Make the soup base: In a pot, melt vegan butter or heat sesame oil. Add minced garlic and sauté until fragrant.
- Stir in nut butter or sesame paste, mixing well. Gradually pour in the broth, whisking to dissolve completely.
- Add soy milk and bring to a gentle simmer (do not boil). Whisk in the miso paste until smooth, then season with soy sauce and optional sake or mirin. Adjust salt to taste.
- Cook the noodles: Boil udon noodles according to package instructions. Drain and divide between serving bowls.
- Assemble: Ladle the miso soup over the noodles. Top with teriyaki mushrooms, drizzle with chili oil, and garnish with chopped green onions.
- Serve hot and enjoy a deeply comforting, umami-packed meal!
Notes
- Mushrooms: Rehydrate dried shiitake in warm water for 20–30 minutes; use the soaking liquid as broth.
- Broth: Mushroom broth enhances umami, but vegetable broth works well too.
- Milk: Soy milk adds richness without curdling; avoid sweetened varieties.
- Nut butter: Peanut or cashew butter can substitute for sesame paste.
- Spice: Add extra Layu for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Japanese