Name: Cozy Miso Udon Noodle Soup with Teriyaki Mushrooms Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Teriyaki Mushrooms (Adds a savory flavor; substitute with extra firm tofu if desired.); 2 stalks Spring Onions or Green Onions (For topping and added freshness.); 2 tsp Neutral Oil or Vegan Butter (Used for sautéing; can use regular butter if not vegan.); 2 pieces Rehydrated Shiitake Mushrooms (Contributes depth to the broth.); 2 small King Oyster Mushrooms (Thinly sliced for texture; substitute with more shiitake or tofu.); 1 tbsp Mirin (Adds sweetness; can swap with additional sugar or omit.); 1 tbsp Sake (Enhances flavor complexity; omit or replace with more mirin if unavailable.); 1 tbsp Soy Sauce (For saltiness and umami.); 1 tsp Dark Soy Sauce (Optional; adds color.); 1.5 tsp Sugar (To taste.); 1 tbsp Vegan Butter or Sesame Oil (Used for the broth's richness.); 2 cloves Garlic (Minced for flavor.); 1 tbsp Nut Butter or Asian Sesame Paste (Enhances creaminess.); 2 cups Mushroom Broth or Vegetable Broth (Base of the soup.); 2 cups Plain Unsweetened Soy Milk or Oat Milk (Contributes creaminess.); 1 tbsp Miso Paste (Key flavor component; white recommended.); 2 servings Udon Noodles (Core element of the dish; frozen udon preferred.); to taste Layu (For serving; adds heat, optional.)

“Have you ever stood in front of your pantry, yearning for something utterly soul-soothing?” That’s how my love affair with this Vegan Miso Udon Noodle Soup with Teriyaki Mushrooms began. In just 30 minutes, I can whip up a bowl overflowing with rich, umami goodness, perfect for those cozy nights in. The thick, chewy udon noodles marry beautifully with the savory teriyaki mushrooms, creating a meal that’s not only a feast for the senses but an easy, plant-powered comfort food. Whether you’re trying to impress friends or simply need a break from takeout, this dish adds a delightful twist to your weeknight dinners. What’s your go-to way to cozy up with a bowl of soup?

Why is this soup a game changer?

Comforting Awaits: There’s nothing quite like a bowl of hot soup that wraps you in warmth. This Miso Udon Noodle Soup with Teriyaki Mushrooms offers just that with its creamy broth and chewy noodles.

Quick and Easy: In just 30 minutes, you can create a gourmet experience at home, beating the usual takeout!

Flavor Explosion: Infused with umami-rich miso and savory teriyaki mushrooms, each spoonful is a celebration of delightful tastes that will have you coming back for seconds.

Versatile Ingredients: Not a fan of mushrooms? Feel free to swap in grilled tofu or seasonal veggies from your fridge.

Nutrient-Rich: Packed with plant-based goodness, this soup not only satisfies but nourishes. For those chilly evenings, it’s the perfect dish to pair with a side of Vegetable Soup Cozy or a hearty bowl of Comforting Potsticker Soup.

Miso Udon Noodle Soup Ingredients

For the Toppings
• Teriyaki Mushrooms – Adds a savory flavor to the soup; substitute with extra firm tofu if desired.
• Spring Onions or Green Onions – For topping and added freshness.

For the Broth
• Neutral Oil or Vegan Butter (2 tsp) – Used for sautéing; can use regular butter if not vegan.
• Rehydrated Shiitake Mushrooms (2) – Contributes depth to the broth; use other varieties of mushrooms if shiitake is unavailable.
• King Oyster Mushrooms (2 small, thinly sliced) – For texture; substitute with more shiitake or tofu.
• Mirin (1 tbsp) – Adds sweetness; can swap with additional sugar or omit for less sweetness.
• Sake (1 tbsp) – Enhances flavor complexity; omit or replace with more mirin if unavailable.
• Soy Sauce (1 tbsp) – For saltiness and umami.
• Dark Soy Sauce (1 tsp, optional) – Adds color; not necessary if light soy sauce is used.
• Sugar (1.5 tsp, to taste) – Balances flavors; adjust based on personal preference.
• Vegan Butter or Sesame Oil (1 tbsp) – Used for the broth’s richness; both can be used interchangeably.
• Garlic (2 cloves, minced) – Adds aromatic flavor to the broth.
• Nut Butter or Asian Sesame Paste (1 tbsp) – Enhances creaminess; use peanut butter or tahini if needed.
• Mushroom Broth or Vegetable Broth (2 cups) – Base of the soup; optional to use water if no broth is available.
• Plain Unsweetened Soy Milk or Oat Milk (2 cups) – Contributes creaminess; use any plant-based milk as a substitute.
• Miso Paste (1 tbsp, white recommended) – Key flavor component; substitute with red miso for stronger flavor.

For the Noodles
• Udon Noodles (2 servings) – Core element of the dish; frozen udon preferred for its texture. Can use dried noodles if necessary.
• Layu (Japanese chili oil) – For serving; adds heat, optional based on spice preference.

Step‑by‑Step Instructions for Miso Udon Noodle Soup with Teriyaki Mushrooms

Step 1: Prepare Mushrooms
Begin by soaking the dried shiitake mushrooms overnight in a bowl of water until rehydrated and plump. In a skillet over medium heat, add 2 teaspoons of neutral oil or vegan butter, then sauté thinly sliced king oyster and rehydrated shiitake mushrooms for about 5 minutes until golden. Drizzle in 1 tablespoon of mirin, 1 tablespoon of sake, 1 tablespoon of soy sauce, and 1.5 teaspoons of sugar, cooking until everything is well-coated and glazed, about 3 more minutes. Set aside to cool.

Step 2: Cook Udon Noodles
In a large pot, bring water to a rolling boil. Add 2 servings of udon noodles and cook according to the package instructions, usually about 8-10 minutes, until they are chewy yet tender. Once done, drain the noodles through a colander and place them evenly in serving bowls, ready to be bathed in the flavorful broth.

Step 3: Make the Broth
In a medium saucepan, heat 1 tablespoon of vegan butter or sesame oil over medium heat. Add 2 minced garlic cloves, sautéing for about 1 minute until fragrant. Gradually stir in 1 tablespoon of nut butter, 2 cups of mushroom or vegetable broth, and 2 cups of plain unsweetened soy milk. Mix until combined, then add 1 tablespoon of miso paste, cover, and bring to a gentle boil. Let it simmer for 5 minutes, adjusting seasoning with salt if desired.

Step 4: Assemble the Soup
Carefully pour the hot broth over the cooked udon noodles in each bowl, ensuring the noodles are fully immersed. Top the soup with the sautéed teriyaki mushrooms, sprigs of spring onions, and a drizzle of layu for a spicy kick. Allow the soup to sit for a minute, letting the flavors meld beautifully before serving up this comforting bowl of Miso Udon Noodle Soup with Teriyaki Mushrooms.

Storage Tips for Miso Udon Noodle Soup

Fridge: Store leftover Miso Udon Noodle Soup in an airtight container for up to 3 days. Keep the broth and noodles separate to maintain texture.

Freezer: Freeze the soup without the noodles for longer storage, lasting up to 3 months. Defrost in the fridge before reheating.

Reheating: Reheat the broth gently on the stovetop until hot, then add freshly cooked noodles for the best texture and flavor.

Airtight Wrapping: Ensure any stored soup is tightly covered to prevent absorbing other fridge odors.

Make Ahead Options

These Vegan Miso Udon Noodle Soup with Teriyaki Mushrooms are perfect for busy weeknights! You can prepare the teriyaki mushrooms and broth up to 3 days in advance. Simply sauté the mushrooms and store them in an airtight container in the fridge. For the broth, combine the garlic, nut butter, miso, and vegetable broth mixture. Allow it to cool, then refrigerate it in a separate container. When you’re ready to enjoy your soup, simply heat the broth, cook the udon noodles (which can be made fresh or reheated), and pour the hot broth over the noodles. This method ensures that your soup is just as delicious while saving you precious time!

Miso Udon Noodle Soup Variations

Feel free to get creative with your soup! Customize our warm and inviting Miso Udon Noodle Soup with your favorite ingredients and flavors.

Mushroom Swap: Replace teriyaki mushrooms with grilled tofu for a protein boost or try other veggies like bok choy for a fresh twist.
Creamy Alternatives: Use coconut milk instead of soy milk for a richer, tropical flavor. The creaminess will take your broth to the next level!
Noodle Choice: Switch udon noodles for rice noodles or soba for a unique texture, perfect for gluten-free diets.
Spice it Up: Add sliced jalapeños or a sprinkle of red pepper flakes for extra heat if you like a good kick in your soup.
Extra Umami: Stir in a spoon of nutritional yeast for a cheesy flavor without dairy. It enhances the umami experience and is a fantastic vegan option!
Herb Infusion: Toss in a handful of fresh cilantro or basil just before serving for a burst of freshness that elevates the dish.
Broth Boost: Add miso paste to the sautéed mushrooms for an even richer flavor in your broth. This extra layer can deepen the taste.
Sesame Crunch: Garnish your soup with toasted sesame seeds or sesame oil for a delightful nutty finish, bringing a whole new flavor profile to your dish.

No matter how you choose to personalize your Miso Udon Noodle Soup with Teriyaki Mushrooms, you’ll always have a fulfilling, cozy meal that warms your heart. Pair it with a side of Vegetable Soup Wholesome or explore more comfort-food options like Autumn Harvest Mushrooms for a complete dining experience!

Expert Tips for Miso Udon Noodle Soup

• Mushroom Magic: Ensure your dried shiitake mushrooms are fully rehydrated overnight. This enhances the broth’s depth and flavor, avoiding a bland taste.

• Udon Perfection: Cook udon noodles separately to prevent them from becoming overly starchy in the broth. This keeps your soup clean and refreshing.

• Taste Test: Remember to taste your broth as you go! Adjust the seasoning in your Miso Udon Noodle Soup with Teriyaki Mushrooms gradually for a perfect balance of flavors.

• Ingredient Flexibility: Feel free to mix and match toppings! If mushrooms aren’t your thing, grilled tofu or seasonal vegetables can substitute beautifully.

• Storage Savvy: Leftover broth can be refrigerated for 3-5 days. Just reheat and enjoy a quick meal anytime by adding freshly cooked noodles.

What to Serve with Vegan Miso Udon Noodle Soup with Teriyaki Mushrooms

Create a delightful meal experience that’s both comforting and nourishing as you savor every spoonful.

Crispy Edamame: A perfect starter, these lightly salted edamame pods add a delightful crunch that complements the soup’s rich flavors.
Garlic Bok Choy: Sautéed until tender, this vegetable side dish brings a vibrant freshness, balancing the umami of the soup beautifully. Pair it for a delightful burst of greens.
Spicy Tofu Wings: Crispy, spicy, and oh-so-satisfying, these baked tofu wings provide an extra protein kick while enhancing the Asian theme of your meal.
Chilled Seaweed Salad: A refreshing contrast to the warmth of the soup, this salad offers a slight brininess that beautifully complements the savory broth.
Vegan Sushi Rolls: Packed with fresh veggies and a hint of avocado, these rolls add a fun touch that works harmoniously with the miso flavors, creating a perfect harmony of textures.
Japanese Hot Sake: Warm and comforting, this traditional drink enhances the overall experience by adding warmth and rich notes that echo the flavors in the soup.
Fruit Sorbet: Finish off your meal with a refreshing fruit sorbet. Its sweet tangy notes cleanse the palate and leave you feeling delighted after your hearty bowl of soup.

Miso Udon Noodle Soup with Teriyaki Mushrooms Recipe FAQs

What type of mushrooms should I use for the teriyaki topping?
Absolutely! While the recipe calls for king oyster and rehydrated shiitake mushrooms, feel free to use any mushrooms you prefer, such as cremini or portobello for a deeper flavor. Just ensure they are fresh and firm, avoiding any with dark spots or excessive moisture.

How should I store any leftover soup?
To keep your Miso Udon Noodle Soup delicious, store it in an airtight container in the fridge for up to 3 days. If you’ve made a large batch, it’s best to keep the noodles and broth separate to preserve their textures. The broth can also be frozen for up to 3 months; just be sure to cool it completely before transferring to a freezer-safe container.

Can I freeze the soup? If so, how?
Yes, you can definitely freeze the soup! To do this, simply separate the udon noodles from the broth. Allow the broth to cool, then pour it into freezer-safe bags or containers. It’s best to freeze the broth without the noodles to avoid mushiness. When you’re ready to enjoy, thaw the broth in the fridge overnight and reheat on the stovetop before adding freshly cooked noodles.

What if my broth ends up too salty or bland?
Don’t worry; we’ve all been there! If your broth turns out too salty, you can balance it by adding a splash of extra plant-based milk, or adding a bit of water to dilute it. For blandness, boost the flavor with a splash more of soy sauce or allow it to simmer longer to enhance the depth. Tasting as you go is key for achieving the perfect flavor!

Are there any allergy considerations I should be aware of?
Yes! This recipe contains soy (in the form of soy sauce and soy milk), making it unsuitable for those with soy allergies. Additionally, check the labels on your broth and any nut butters for potential allergens. For a nut-free version, replace the nut butter in the broth with additional sesame oil or omit it altogether.