Japanese Miso Udon Noodle Soup with shiitake mushrooms, a simple recipe packed with amazing Asian flavours. And you have your meal ready in less than 15 minutes. A vegan-friendly soup that even meat lovers will enjoy, with the most delicious broth that can soothe your soul in seconds. Quick, easy, and super tasty.
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.
There is only a certain foods I could never ever try, and that is either too gross, or just too weird for my taste buds. Although that changes sometimes. I was only literally disgusted by the look of prawns/shrimps, and I just love them now. I guess one's taste does change.
The miso udon noodle soup has become one of my favourite now, not just because it is so delicious, but also because it's perfect for those days when you need to come up with a quick dish without compromising on taste.
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Ingredients needed to make miso udon noodle soup
- udon noodles - fresh ones are thick, although in some supermarkets you can also find dried ones that are lot thinner
- fresh shiitake mushrooms - or dried ones that need hydrating
- spring onion
- garlic cloves
- ginger paste - or fresh ginger chopped finely
- vegetable oil - for frying
- water
- red miso paste
- dried seaweed
Easy swaps
Most recipes would call for dried shiitake mushrooms, which again should be found in the International aisle of any supermarket, or local Asian stores. But if you happen to find fresh ones, do go for it.
They have a delicate texture and flavour, and really make this soup flavourful and delicious. But if you really can't find them, feel free to use any other type of mushrooms. The dried shiitake mushrooms must be soaked in advance, so be mindful of that.
If you don't have any udon noodles, then you can use any other noodles of your choice and cook them according to the packet instruction
Step-by-step photos and instructions
The miso broth is super easy to make, and can be a base for many Asian style soups.
- First, start by chopping the green onion
- Peel and chop the garlic, then slice the mushrooms.
- Heat up the oil in a pan, add the onion, garlic and ginger, and sautee for about 20-30 seconds until fragrant.
- Add the mushrooms and water, and leave to cook until the mushrooms are tender.
- Now, you can add the miso paste and seaweed, and stir well.
And that's the lovely broth. If you want it extra tasty, add some soy sauce, or fish sauce to it. Add the cooked udon noodles, and that's your soup ready.
What else can you add to the soup?
You can add any vegetables to it, bamboo shoots, carrots, cabbage, or tofu, salmon, or any other smoked meat. Seafood is another great option, just make sure to cook them for about 5 minutes before adding the noodles. It might not be a pure authentic Japanese recipe, but it's so super yummy, you have to give it a go.
If you’ve tried this JAPANESE MISO UDON NOODLE SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Miso Udon Noodle Soup
Ingredients
- 200 g udon noodles
- 1 cup fresh shiitake mushrooms
- 1 spring onion
- 2 garlic cloves
- 1 teaspoon ginger paste
- 1 tablespoon vegetable oil
- 1 cup water
- 1 tablespoon red miso paste
- 2 tablespoon dried seaweed
Instructions
- Peel and chop the garlic and spring onions.
- 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 2-3 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 dried seaweed and remove the pan from the heat.
- Add the soup to the bowl .
- Serve immediately.
Notes
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition
Alli
I have never before seen flat dried udon noodles...?
The udon noodles I know are thick, round fresh noodles that are quite filling. Are you sure the noodles pictured in your recipe are udon? If so, could you please tell me the brand name so I can source them for myself? Thanks kindly.
Daniela Anderson
Hi! Thank you for your comment. I guess it depends where you buy them from. I live in the UK and the noodles l bought from this recipe are from a supermarket called Tesco, it’s own brand. They are dry and come in a packet, although they do have the thicker version you mention. So perhaps there are different types of udon noodles?
Paula
I bought mine from a Chinese grocery. First time making this so I hope all goes well.
Daniela Anderson
I hope you'll like the recipe, it's my favourite.
Joan
I wish Yummly had a place to print the recipe!
Daniela Anderson
I have a print button on the page, just before the post, perhaps you can print it from there?
Vien Esquilla
It is really sooo good!
It reminds me of our training in Japan. I will do this more often. My family loves it too. Thank you for sharing this recipe.
Daniela Apostol
I am glad you liked it!
Marilda Benevides
Really good, I use carrots n spinach... ahh mushroom too...
Thanks...