This Udon Noodle Soup feels like a warm hug. It's made with a delicious miso broth, chewy udon noodles and veggies, and is so full of flavor you wont believe it takes only 20 minutes to make!
This Udon Noodle Soup recipe is one of my go-to soup recipes when it comes to the colder months. It instantly warms you up and makes you feel so good from the inside out. It’s made with a tasty miso broth that pairs so well with the chewy udon noodles, then topped with strips of sauteed oyster mushrooms...yum!
The best part, it takes only 20 minutes to cook in one pot for an easy weeknight dinner 🙂
I absolutely love using miso in recipes. If you haven't tried it, it's a Japanese fermented paste made from soybeans which is salty and sweet, and full of umami flavor. It can literally take any dish to another level! Miso soup is always the first thing I order when I go to a Japanese sushi restaurant, and is the inspiration to make this soup with udon noodles, greens and mushrooms.
Some other miso recipes you must try are my miso glazed eggplant and miso pasta.
When it comes to winter months or when I'm feeling under the weather, the one thing I crave are soups. The flavorful broth in this udon noodle soup is one that makes you want more with every spoon! I love the different textures in the soup from the chewy noodles, the slight crunch of the veggies, and the salty oyster mushrooms that are my favorite part 😉
The miso udon noodle soup is also naturally vegan, so everyone can enjoy it. You can also add your favorite veggies or protein to make it the way you like. Some other simple soups that are naturally vegan are my Italian pastina soup, dumpling soup and classic minestrone soup.
Table of Contents
Why you'll love this recipe
- Quick & Easy: Ready in 20 minutes, perfect for busy weeknights
- Absolutely Delicious: The miso broth, chewy noodles and mushrooms creates a tasty soup bursting with umami flavor
- Versatile: Its naturally vegan so everyone can enjoy it
- Customizable: Add your favorite veggies or protein such as tofu katsu or shrimp tempura, or an egg with other toppings to make it your own
Ingredients and Substitutions
- Dried udon noodles are thick wheat noodles and the star of the soup! They have a delicious chewy texture once cooked. You can find them at most supermarkets or your local Asian grocery store. You can also find fresh or frozen udon noodles or ramen as a substitute
- Miso paste is a Japanese fermented soybean paste that adds a salty, savory depth to the broth. I prefer white miso for a milder flavor
- Vegetable broth is my preferred broth to keep it a vegan recipe. I’ll always choose low-sodium broth which has less salt as the other ingredients make the dish salty itself. You can also add chicken broth if you prefer
- Oyster mushrooms are earthy and meaty, being a great addition to this dish. They’re seasoned and sautéed to add so much flavor. Feel free to substitute for shiitake mushrooms or any type of mushrooms you like
- Soy sauce is in the mushrooms and also a splash to the broth. Low-sodium soy sauce is my preference to lower the saltiness of the dish
- Garlic and ginger adds a lovely aroma and fragrance to the base of the soup
- Sesame oil adds a touch of nutty aroma
- Silken tofu is super soft and a luscious form of tofu that adds protein and texture to the soup
- Bok choy is a leafy green that adds a little crunch and nutrients to the soup, just make sure to add it right at the end as it doesn't need long to cook. You can substitute spinach, kale or Swiss chard
- Garnish (optional), I love to serve with sliced green onions (scallions) along with a drizzle of chili oil or sriracha for a nice kick
How to make Udon Noodle Soup
This is one of those soups that takes little time to make and packs a punch of flavor. Follow my simple steps below.
Prepare ingredients - slice oyster mushrooms into strips, chop bok choy and dice garlic and ginger
Boil udon noodles in a pot as per the package instructions, then drain and set aside
Using the same pot, add olive oil and sauté the mushrooms on high heat. Once browned, add 1 tablespoon of soy sauce and sauté for a minute. Remove mushrooms from the pot and set aside
Add sesame oil, garlic and ginger to the pot. Sauté for 1 minute, then add vegetable broth and ½ tablespoon of soy sauce. Simmer for 10 minutes with lid on
Add miso paste to a small bowl with a ladle of the hot broth and whisk to combine. Set aside for now
To the pot, add the bok choy, cooked udon noodles, silken tofu and cook together for 1 minute (use chopsticks or tongs to separate the noodles if they have stuck together)
Remove pot off the heat and gently stir in the miso mixture
Serve in bowls with the oyster mushrooms on top, green onions and optional chili oil. Enjoy!
Tips and Tricks
- Don't overcook the noodles or they will become mushy. You want them to keep their chewy texture
- I recommend to use low sodium broth and soy sauce so the soup doesn't become too salty, as the miso paste is salty itself
- Add the bok choy and silken tofu right at the end, this way they keep a little crunch and texture and don't go soggy
- Don't boil the miso, this will take away flavor and its nutritional benefits. Always stir it through the soup once taken off the heat.
- Feel free to customize or add additional toppings and protein. Some examples are crispy tofu or fried tofu, tempura shrimp or other veggies such as carrots, broccoli, or snap peas
Storage Instructions
- Store leftover udon noodle soup in an airtight container in the refrigerator for up to 3 days
- Reheat on the stovetop over medium heat for a few minutes until warmed through
- Cooked udon noodles can become mushy when overcooked, so I’d recommend to cook fresh noodles when ready to eat 🙂
FAQs
Udon noodles are Japanese noodles made from wheat flour, water and salt. They're white in color and have a thick noodle shape
Classic udon broth is a simple soup made from dashi, soy sauce and mirin. Here I've made a miso broth with additional veggies to compliment the delicious noodles
Ramen noodles have a different texture, as udon noodles are thicker and more chewy, but if you can’t get your hands on some, ramen noodles can be used
It’s hard to substitute the exact taste of miso paste, but you can increase the soy sauce amount and mix with a little bit of tahini for a similar creamy savory flavor
More Miso Recipes
If you love miso, here are some of my favorite dishes made with miso:
More Cozy Soups
Looking for other delicious easy soup recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Udon Noodle Soup photo on Instagram so I can share the love!
Recipe
Udon Noodle Soup - Miso Broth (Ready in 20 Minutes)
Ingredients
- 5oz / 140g udon noodles - I've used dried udon noodles
- 3 cups vegetable broth - I’ve used low sodium
- 1 tablespoon white miso paste
- ½ tablespoon soy sauce - I’ve used low sodium
- ½ tablespoon sesame oil
- 1 large garlic clove
- 1 cube fresh ginger
- 3.5oz / 100g silken tofu
- 1 baby bok choy bulb
Oyster mushrooms
- 7oz / 200g oyster mushrooms
- 1 tablespoon soy sauce - I’ve used low sodium
- 1 tablespoon extra virgin olive oil
Garnish - optional
- Sliced green onions
- Chilli oil, chilli sauce, sriracha
Instructions
- Slice the oyster mushrooms into thin strips, roughly chop bok choy and finely dice the garlic and ginger
- In a pot, boil the udon noodles as per the package instructions. Drain in a colander and set aside
- In the same pot, add the olive oil and saute the mushrooms over a high heat. Once they’ve browned, add 1 tablespoon of soy sauce and saute for a minute then remove the mushrooms from the pot and set aside
- In the same pot, add the sesame oil, garlic and ginger. Saute for one minute until fragrantThen pour in the vegetable broth, ½ tablespoon of soy sauce and allow it to simmer for 10 minutes with the lid on over medium heat
- Whilst simmering, add the miso paste to a small bowl or ramekin. Add a ladle of the hot broth and whisk together so there are no clumps
- Add the bok choy to the pot along with the cooked udon noodles and silken tofu. Cook together for 1 minuteYou can use chopsticks or tongs to separate the noodles as they may have stuck together, but be careful not to break up the tofu
- Take the broth off the heat, add the miso mixture and gently stir through
- Serve up your delicious Udon Noodle Soup in bowls, top with the oyster mushrooms and garnish with green onions, optional chili oil or sriracha sauce and enjoy!
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