Japanese udon noodle soup recipe with shiitake mushrooms, a simple recipe packed with amazing flavours. And you have your meal ready in less than 15 minutes; it can’t get any better than that.
I could never stick to one particular cuisine, and on my blog you can find recipes from all over the world. l’m always open to new ideas when it comes to cooking, and always willing to try different dishes. I know some people find it difficult to try new food they are not used to, and even when they go on holiday abroad.
These people will only go the restaurants where their traditional food is served. I guess it’s personal choice, and there is no right and wrong here. My theory is, as long as the food is front of me smells and looks alright, l can give it a go, why not.
This lovely soup is so easy to make and so delicious. I love noodles of any kind, and l find udon noodles to be a lot less heavier than egg noodles, for example. When you finish your meal, you don’t feel so full that you are about to burst. So one extra point here. And then, everybody talks about how healthy miso soup is.
So again, another reason to enjoy this recipe. You can add any vegetables to it, or tofu, if that’s something you like and you prefer to keep the soup vegan friendly, otherwise feel try to add meat or seafood as well. It might not be a pure authentic Japanese recipe, but it’s so super yummy, you have to give it a go.
Looking for more noodle recipes? What about my Home-made chicken noodle soup? It is soothing, delicious and so healthy too. Hard to choose between the too, really!
Miso idon noodle soup, a Japanese-style soup that is ready in well under 15 minutes.
- 1/3 package udon noodles
- 1/2 cup shiitake mushrooms
- 1 spring onion
- 2 garlic cloves
- 2 cm ginger root
- 1 tsp vegetable oil
- 1 cup water
- 1 tbsp red miso paste
Peel and chop the onion and ginger finely, then chop the white end of the spring onion.
Heat up the oil in a pan, add the garlic, onion and ginger and stir for 10-15 seconds.
Slice up the mushrooms and add them to the pan.
Stir for a further 10 seconds, add water and leave to boil for 5-10 minutes until the mushrooms are tender.
Meantime, cook the noodle according to the package instructions, udon noodles usually need about 5 minutes to be ready.
Drain the water and transfer the noodles to a bowl.
When the mushrooms are ready, mix in the miso paste and remove the pan from the heat.
Add the soup to the bowl and garnish with the remaining spring onion.