Cozy Miso Udon Noodle Soup with Teriyaki Mushrooms Delight

Indulge in this Vegan Miso Udon Noodle Soup with Teriyaki Mushrooms, a perfect dish for cozy nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 bowls

Course: Soups

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Toppings

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.

Broth

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.

Noodles

2 servings Udon Noodles Core element of the dish; frozen udon preferred.
to taste Layu For serving; adds heat, optional.

Equipment

Skillet
Large pot
medium saucepan

Method

Preparation

Soak the dried shiitake mushrooms overnight. In a skillet, add neutral oil, then sauté king oyster and rehydrated shiitake mushrooms for about 5 minutes until golden. Drizzle in mirin, sake, soy sauce, and sugar, cooking until glazed for about 3 more minutes.
In a large pot, bring water to a boil. Cook udon noodles for 8-10 minutes until tender. Drain and place noodles in bowls.
In a saucepan, heat vegan butter or sesame oil, sauté garlic until fragrant. Stir in nut butter, broth, and soy milk. Add miso paste, cover, and bring to a gentle boil. Simmer for 5 minutes.
Pour the broth over the noodles in serving bowls. Top with sautéed mushrooms, spring onions, and layu. Allow to sit for a minute before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 42gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 880mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container. Keep broth and noodles separate in the fridge for up to 3 days. Freeze soup without noodles for up to 3 months.

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