Miso Udon Soup with Teriyaki Mushrooms
Introduction:
Craving something cozy and umami-packed? 🍜 This creamy miso udon soup topped with sweet-salty teriyaki mushrooms is the perfect soul-soothing bowl. It’s easy, vegan, and ultra-satisfying.
🕒 Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Ingredients List:
Teriyaki Mushrooms:
- 2 tsp neutral oil or vegan butter
- 2 rehydrated shiitake mushrooms, sliced
- 2 small king oyster mushrooms, thinly sliced
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp dark soy sauce (optional)
- 1.5 tsp sugar
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 or vegetable broth
- 2 cups unsweetened soy milk or oat milk
- 1 tbsp miso paste (white miso recommended)
- 2 tbsp soy sauce
- 1 tbsp sake or mirin (optional)
- Salt to taste
Noodles and Serving:
- 2 servings udon noodles
- Layu (Japanese chili oil)
- Spring onions, chopped
Step-by-Step Instructions (Detailed):
- Prep Mushrooms: Soak dried shiitake mushrooms overnight or in hot water until soft. Slice them thinly. Slice king oyster mushrooms lengthwise.
- Cook Udon: Boil udon noodles per package instructions. Drain, rinse if desired, and divide between 2 bowls. 🍜
- Make Teriyaki Mushrooms: Heat pan with oil. Sauté mushrooms until browned. Add mirin, sake, soy sauces, and sugar. Cook 2–3 mins until glazed. Set aside.
- Make Soup: Heat pot with oil or butter. Add garlic, then nut/sesame paste. Stir in broth and milk. Mix in miso paste, soy sauce, and sake/mirin. Boil 10–12 mins, then simmer. Add salt to taste.
- Serve: Pour soup over noodles. Top with teriyaki mushrooms, green onions, chili oil, and enjoy hot! 😋
Pro Tips Section:
- Use frozen udon for a chewier, better bite.
- Swap mushrooms with tofu if preferred—just glaze tofu the same way.
- Too salty? Dilute with more plant milk or water.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 319 | 13g | 24g | 18g | 2g | 12g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Creamy Miso Udon Soup with Teriyaki Mushrooms
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A cozy, creamy miso udon soup topped with sweet teriyaki mushrooms. Vegan, umami-rich, and ready in 30 minutes!
Ingredients
Teriyaki Mushrooms:
- 2 tsp neutral oil or vegan butter
- 2 rehydrated shiitake mushrooms, sliced
- 2 small king oyster mushrooms, thinly sliced
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp dark soy sauce (optional)
- 1.5 tsp sugar
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 or vegetable broth
- 2 cups unsweetened soy milk or oat milk
- 1 tbsp miso paste (white miso recommended)
- 2 tbsp soy sauce
- 1 tbsp sake or mirin (optional)
- Salt to taste
Noodles and Serving:
- 2 servings udon noodles
- Layu (Japanese chili oil)
- Spring onions, chopped
Instructions
1. If using dried shiitake mushrooms, soak until soft. Slice thinly. Slice king oyster mushrooms lengthwise.
2. Cook udon noodles per package instructions. Drain, rinse if desired, and divide between 2 bowls.
3. Heat pan with oil. Sauté mushrooms until browned. Add mirin, sake, soy sauces, and sugar. Cook until glazed. Set aside.
4. In a pot, heat oil or butter. Add garlic, then nut/sesame paste. Stir in broth and milk. Add miso, soy sauce, and sake/mirin. Boil 10–12 mins, then simmer. Season with salt.
5. Pour soup over noodles. Top with mushrooms, green onions, chili oil, and any extra toppings. Enjoy hot!
Notes
Use frozen udon for a chewier texture.
Swap mushrooms for firm tofu, glazed the same way.
Too salty? Dilute with a splash of water or plant milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 319
- Sugar: 12g
- Sodium: 2238mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0.04g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg