Description

This comforting Miso Udon Noodle Soup features a rich and creamy umami broth made from miso paste, mushroom broth, and soy or oat milk, topped with glossy, flavorful teriyaki mushrooms. The soup is enhanced with garlic, sesame oil, and nut butter for depth, while optional chili oil adds a gentle heat. Quick and easy to prepare in one pot, this Japanese-inspired dish is perfect for a cozy meal.

Ingredients

Teriyaki Mushrooms

2 tsp neutral oil or vegan butter
2 shiitake mushrooms, rehydrated (or any mushrooms you like)
2 small king oyster mushrooms, thinly sliced
2 tbsp soy sauce (light + dark soy combined if preferred)
1.5 tsp sugar (or more to taste)

Soup Base

1 tbsp vegan butter or sesame oil
2 cloves garlic, minced
1 tbsp plain nut butter or Asian sesame paste
2 cups mushroom broth or vegetable broth (including reserved shiitake soaking liquid, if using)
2 cups plain unsweetened soy milk or oat milk
1 tbsp white miso paste
2 tbsp soy sauce
Salt, to taste

Noodles & Serving

2 servings udon noodles
Japanese chili oil (layu), optional
Spring onions/green onions, sliced, for garnish

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Instructions

Prepare Mushrooms: If using dried shiitake mushrooms, soak them in warm water until fully rehydrated, saving the soaking liquid to use as part of the broth later. Slice the shiitake and the king oyster mushrooms thinly or to your preference.
Cook Udon: Cook the udon noodles according to package instructions until tender. Drain and rinse lightly to remove excess starch, then divide the noodles evenly into two serving bowls.
Make Teriyaki Mushrooms: Heat a skillet or the same pot you’ll use for the soup over medium heat and add the neutral oil or vegan butter. Add the sliced mushrooms and cook until browned on both sides. Add the soy sauce and sugar, stirring to coat the mushrooms, cooking for an additional 2 to 3 minutes until the glaze is sticky and shiny. Remove from heat and set aside.
Make the Soup: In the pot, heat the vegan butter or sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Stir in the nut butter or Asian sesame paste, then gradually pour in the mushroom broth (including any reserved shiitake soaking liquid) and the soy or oat milk while stirring constantly to dissolve the paste smoothly. Add the white miso paste and soy sauce, stirring well to combine. Cover the pot and let the soup simmer gently for 10 to 12 minutes. Taste and adjust seasoning by adding salt if needed.
Assemble: Pour the hot miso soup evenly over the bowls containing the udon noodles. Top each bowl with the teriyaki mushrooms, sliced green onions, and a drizzle of Japanese chili oil if desired. Serve immediately and enjoy this warm, umami-rich noodle soup.

Notes

Use the shiitake soaking liquid as part of the broth for extra umami depth.
Adjust sugar in the teriyaki mushrooms to your preferred sweetness.
Oat milk or soy milk can be used interchangeably depending on your preference or dietary needs.
For spiciness, add Japanese chili oil (layu) to taste.
Use fresh udon noodles if available for best texture.
This recipe is easily vegan and vegetarian by using vegan butter and plant-based milks.