I wrote a Simple Udon Noodle Recipe that pairs an umami-rich miso and mushroom broth with soy milk and vegan butter, sticky teriyaki mushrooms, and a dash of Japanese chili oil for an unexpected one-pot udon.
I made this Miso Udon Noodle Soup With Teriyaki Mushrooms on a whim and it kept surprising me. The broth tastes way deeper than it should because of white miso paste and the way fresh udon noodles soak everything up.
I finish mine with a little extra heat, but you do you. I started calling it my Quick Udon Noodle Recipe because it’s basically one pot and pretty forgiving, and my mess arounds with Asian Cooking taught me to trust bold flavors.
Give it a try, you might find a new favorite even if you weren’t looking for one.
Ingredients
- Udon noodles: chewy wheat noodles mostly carbs that fill you up good for energy
- Mushrooms: meaty umami low calorie provide fiber some protein and B vitamins
- Miso paste: fermented soy salty and savory adds probiotics and depth to broth
- Soy milk: makes broth creamy without dairy adds mild protein and calcium
- Soy sauce and mirin: salty sweet balance deepens flavor watch the sodium though
- Garlic and ginger: aromatic punch aid digestion add warmth and savory brightness
- Scallions: fresh crunch bright onion notes adds color and light fiber
- Sesame oil and seeds: nutty finish small healthy fats big on aroma and taste
Ingredient Quantities
- 12 oz (340 g) fresh udon noodles
- 4 cups (1 L) low-sodium mushroom or vegetable broth
- 1 cup (240 ml) unsweetened soy milk
- 2 tbsp white miso paste
- 1 tbsp low-sodium soy sauce (for broth)
- 1 tbsp mirin (for broth)
- 1 tbsp vegan butter
- 1 tbsp neutral oil (vegetable or grapeseed)
- 10 oz (300 g) mushrooms, shiitake or cremini, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce or tamari (for teriyaki)
- 2 tbsp mirin (for teriyaki)
- 1 tbsp maple syrup or brown sugar (for teriyaki)
- 1 tsp cornstarch (optional, for thickening teriyaki)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1 small sheet nori, cut into strips or 1 tsp furikake (optional)
- 1-2 tbsp Japanese chili oil / rayu (optional, for finishing)
- Kosher salt 1/2 tsp and black pepper pinch
How to Make this
1. Prep everything first so the soup goes fast: slice the mushrooms, mince the garlic, grate the ginger, thinly slice the scallions, cut the nori into strips or have furikake ready, and loosen the fresh udon so it’s ready to drop in. In a small bowl whisk together teriyaki sauce: 3 tbsp soy sauce or tamari, 2 tbsp mirin, 1 tbsp maple syrup or brown sugar and if you want a thicker glaze stir in 1 tsp cornstarch with a splash of water to make a slurry. Measure out the broth, soy milk, miso, and the 1 tbsp soy sauce and 1 tbsp mirin for the broth.
2. Heat a large heavy pot over medium high and add 1 tbsp neutral oil and the 1 tbsp vegan butter. When hot add the mushrooms in a single layer, season with about half of the kosher salt and a pinch of black pepper, and let them brown without crowding for 5 to 8 minutes. Don’t stir too much or they wont caramelize.
3. Push the mushrooms to the side, add the garlic and ginger, cook 30 to 45 seconds until fragrant, then pour in the teriyaki mixture. Stir and simmer until the sauce reduces and coats the mushrooms, about 1 to 2 minutes. If you made a cornstarch slurry add it now and cook until glossy. Spoon the mushrooms into a bowl and set aside.
4. In the same pot pour in 4 cups mushroom or vegetable broth, 1 cup unsweetened soy milk, 1 tbsp soy sauce for the broth, 1 tbsp mirin for the broth, the remaining kosher salt and a small pinch of black pepper. Bring to a gentle simmer and scrape up any browned bits from the bottom of the pot for extra flavor.
5. In a small bowl or mug whisk the 2 tbsp white miso with a ladle of the hot broth or a splash of warm soy milk until smooth, then stir that mixture back into the pot. Don’t let the broth boil hard after you add the miso or you’ll dull the flavor.
6. Add the fresh udon noodles to the simmering broth and cook just until tender and heated through, about 2 to 3 minutes for fresh udon. If using frozen or thick noodles follow package times. Taste and adjust seasoning with a little more soy sauce or salt if needed.
7. Stir in or drizzle 1 tbsp toasted sesame oil into the broth for flavor, then return the teriyaki mushrooms to the pot to warm briefly or keep them aside to top each bowl so they stay glossy.
8. Divide noodles and broth into bowls, pile the teriyaki mushrooms on top, scatter the sliced scallions, sprinkle 1 tbsp toasted sesame seeds, add nori strips or a pinch of furikake if using, and finish with 1 to 2 tbsp Japanese chili oil or rayu for heat if you like.
9. Final tips: taste once more and tweak with soy sauce or mirin if it needs brightness. Leftovers keep well in the fridge for 2 to 3 days just reheat gently and add a splash of soy milk or broth if it’s too thick.
Equipment Needed
1. Large heavy pot or Dutch oven (for browning mushrooms and simmering the broth)
2. Chef’s knife and cutting board for slicing mushrooms, scallions and nori
3. Microplane or fine grater for ginger and a small knife to mince garlic
4. Measuring cups and spoons plus two small bowls for the teriyaki mix and miso slurry youll use them for prep
5. Whisk and a wooden spoon or heatproof spatula to stir and scrape up browned bits
6. Tongs or chopsticks to loosen and lift udon and a slotted spoon or spider for noodles
7. Ladle for serving the broth into bowls
8. Serving bowls and chopsticks or spoons, plus a small spoon for sesame seeds and chili oil
FAQ
Miso Udon Noodle Soup With Teriyaki Mushrooms Recipe Substitutions and Variations
- Fresh udon noodles → Frozen udon (thaw and warm for 1-2 min; closest match), dried udon (cook per package, a bit firmer), or thick spaghetti/bucatini in a pinch (similar chew but slightly different wheat flavor).
- White miso paste → Yellow miso (milder, almost 1:1 swap), red miso (stronger and saltier so use about 3/4 the amount), or if you really dont have miso try 1 tbsp low-sodium soy sauce + 1 tsp tahini + a pinch sugar for umami and body.
- Unsweetened soy milk → Oat milk (creamy, a touch sweet), light canned coconut milk (richer, coconut note), or unsweetened almond/cashew milk (lighter, less bean flavor).
- Shiitake/cremini mushrooms → Oyster or king oyster mushrooms (meaty texture), portobello (big, hearty slices), or for a non-mushroom alternative use firm tofu or tempeh (press, slice and pan-sear for texture and to soak up the teriyaki).
Pro Tips
1. Get the mushrooms as dry as you can and let the pan get properly hot before they go in, dont crowd them or you lose that caramelized crust, and once theyre browned keep them separate from the broth so they stay glossy when you add the teriyaki.
2. Always dissolve the miso in a little warm broth or soy milk first, then stir it in off the boil, dont let the soup hard boil after miso goes in or the flavor will flatten out.
3. Add the fresh udon at the very end and dont overcook it, slightly undercooked noodles will soak up the broth and taste better once served, and if the broth tightens up later a splash of warm soy milk or broth loosens it right away.
4. For a shiny, clingy teriyaki glaze reduce the sauce hot and fast then toss the mushrooms in it right before serving, or use a tiny cornstarch slurry to finish it; also toast the sesame seeds and warm the nori or furikake just before plating for better aroma.
Miso Udon Noodle Soup With Teriyaki Mushrooms Recipe
I wrote a Simple Udon Noodle Recipe that pairs an umami-rich miso and mushroom broth with soy milk and vegan butter, sticky teriyaki mushrooms, and a dash of Japanese chili oil for an unexpected one-pot udon.
3
servings
407
kcal
Equipment: 1. Large heavy pot or Dutch oven (for browning mushrooms and simmering the broth)
2. Chef’s knife and cutting board for slicing mushrooms, scallions and nori
3. Microplane or fine grater for ginger and a small knife to mince garlic
4. Measuring cups and spoons plus two small bowls for the teriyaki mix and miso slurry youll use them for prep
5. Whisk and a wooden spoon or heatproof spatula to stir and scrape up browned bits
6. Tongs or chopsticks to loosen and lift udon and a slotted spoon or spider for noodles
7. Ladle for serving the broth into bowls
8. Serving bowls and chopsticks or spoons, plus a small spoon for sesame seeds and chili oil
Ingredients
12 oz (340 g) fresh udon noodles
4 cups (1 L) low-sodium mushroom or vegetable broth
1 cup (240 ml) unsweetened soy milk
2 tbsp white miso paste
1 tbsp low-sodium soy sauce (for broth)
1 tbsp mirin (for broth)
1 tbsp vegan butter
1 tbsp neutral oil (vegetable or grapeseed)
10 oz (300 g) mushrooms, shiitake or cremini, sliced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce or tamari (for teriyaki)
2 tbsp mirin (for teriyaki)
1 tbsp maple syrup or brown sugar (for teriyaki)
1 tsp cornstarch (optional, for thickening teriyaki)
2 scallions, thinly sliced
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1 small sheet nori, cut into strips or 1 tsp furikake (optional)
1-2 tbsp Japanese chili oil / rayu (optional, for finishing)
Kosher salt 1/2 tsp and black pepper pinch
Directions
- Prep everything first so the soup goes fast: slice the mushrooms, mince the garlic, grate the ginger, thinly slice the scallions, cut the nori into strips or have furikake ready, and loosen the fresh udon so it’s ready to drop in. In a small bowl whisk together teriyaki sauce: 3 tbsp soy sauce or tamari, 2 tbsp mirin, 1 tbsp maple syrup or brown sugar and if you want a thicker glaze stir in 1 tsp cornstarch with a splash of water to make a slurry. Measure out the broth, soy milk, miso, and the 1 tbsp soy sauce and 1 tbsp mirin for the broth.
- Heat a large heavy pot over medium high and add 1 tbsp neutral oil and the 1 tbsp vegan butter. When hot add the mushrooms in a single layer, season with about half of the kosher salt and a pinch of black pepper, and let them brown without crowding for 5 to 8 minutes. Don’t stir too much or they wont caramelize.
- Push the mushrooms to the side, add the garlic and ginger, cook 30 to 45 seconds until fragrant, then pour in the teriyaki mixture. Stir and simmer until the sauce reduces and coats the mushrooms, about 1 to 2 minutes. If you made a cornstarch slurry add it now and cook until glossy. Spoon the mushrooms into a bowl and set aside.
- In the same pot pour in 4 cups mushroom or vegetable broth, 1 cup unsweetened soy milk, 1 tbsp soy sauce for the broth, 1 tbsp mirin for the broth, the remaining kosher salt and a small pinch of black pepper. Bring to a gentle simmer and scrape up any browned bits from the bottom of the pot for extra flavor.
- In a small bowl or mug whisk the 2 tbsp white miso with a ladle of the hot broth or a splash of warm soy milk until smooth, then stir that mixture back into the pot. Don’t let the broth boil hard after you add the miso or you’ll dull the flavor.
- Add the fresh udon noodles to the simmering broth and cook just until tender and heated through, about 2 to 3 minutes for fresh udon. If using frozen or thick noodles follow package times. Taste and adjust seasoning with a little more soy sauce or salt if needed.
- Stir in or drizzle 1 tbsp toasted sesame oil into the broth for flavor, then return the teriyaki mushrooms to the pot to warm briefly or keep them aside to top each bowl so they stay glossy.
- Divide noodles and broth into bowls, pile the teriyaki mushrooms on top, scatter the sliced scallions, sprinkle 1 tbsp toasted sesame seeds, add nori strips or a pinch of furikake if using, and finish with 1 to 2 tbsp Japanese chili oil or rayu for heat if you like.
- Final tips: taste once more and tweak with soy sauce or mirin if it needs brightness. Leftovers keep well in the fridge for 2 to 3 days just reheat gently and add a splash of soy milk or broth if it’s too thick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 470g
- Total number of serves: 3
- Calories: 407kcal
- Fat: 16.5g
- Saturated Fat: 3.4g
- Trans Fat: 0g
- Polyunsaturated: 3.3g
- Monounsaturated: 8.3g
- Cholesterol: 0mg
- Sodium: 1490mg
- Potassium: 646mg
- Carbohydrates: 47g
- Fiber: 3.7g
- Sugar: 12.7g
- Protein: 18.7g
- Vitamin A: 200IU
- Vitamin C: 3mg
- Calcium: 122mg
- Iron: 2.3mg
