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Miso Udon Noodle Soup with Teriyaki Mushrooms

A comforting and savory soup featuring thick udon noodles, umami-packed miso broth, and teriyaki mushrooms, perfect for family gatherings and cozy evenings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Japanese
Calories: 365

Ingredients
  

Noodles and Broth
  • 300 g Udon noodles (fresh or frozen)
  • 4 cups Vegetable broth (homemade or store-bought)
  • 3 tablespoons Miso paste (white or red)
  • 4 tablespoons Teriyaki sauce (alcohol-free)
Vegetables and Toppings
  • 200 g Mushrooms (shiitake or button, sliced)
  • 2 Green onions (sliced thinly) For garnish
  • 200 g Tofu (optional, diced) Use for added protein
  • 2 cups Spinach or other greens (washed) For added freshness
  • Sesame seeds For garnish

Method
 

Preparation
  1. Cook the Udon Noodles: Prepare according to package instructions. Drain and set aside when done.
  2. Sauté the Mushrooms: In a large pot, add a splash of vegetable broth over medium heat. Once heated, add your sliced mushrooms. Sauté until they’re tender and have released their moisture, about 5 minutes.
  3. Mix the Broth: Once your mushrooms are ready, add the remaining vegetable broth and bring it to a light simmer. Stir in the miso paste and teriyaki sauce, ensuring everything is well combined.
  4. Add Veggies: Toss in your spinach or other greens, allowing them to wilt for about 2 minutes. If you’re using tofu, add it at this point too.
  5. Final Touch: Finally, add the udon noodles back to the pot and give it a gentle stir to combine everything. Heat through for another 2-3 minutes.
  6. Serve: Ladle the soup into bowls and garnish with green onions and a sprinkle of sesame seeds.

Notes

For Halal options, use a mix of soy sauce and honey instead of teriyaki sauce. Make sure to sauté mushrooms properly and dissolve miso in broth to avoid clumps. Store in an airtight container for up to 3 days in the refrigerator. For freezing, consume within 2 months.