When the chill sets in or you’re craving something warm and comforting, this Udon Noodle Soup with Miso Broth Recipe is exactly what you want to make. It’s a beautiful balance of rich miso flavor, tender shiitake mushrooms, fresh napa cabbage, and those satisfyingly chewy udon noodles that make every spoonful delightful. I love whipping up this soup after a busy day because it’s both nourishing and quick to come together.

What really sets this Udon Noodle Soup with Miso Broth Recipe apart is how the peanut oil and toasted sesame oil add depth, while the sriracha sneaks in a gentle kick that wakes up the broth without overpowering it. Whether you’re new to Asian-inspired soups or a longtime fan, this recipe is approachable and forgiving—you’ll have a hearty, soul-soothing bowl ready in about 30 minutes. Plus, it’s versatile enough to customize however you like.

Ingredients You’ll Need

Each ingredient in this Udon Noodle Soup with Miso Broth Recipe works harmoniously to create a well-rounded flavor profile. From the earthiness of shiitake mushrooms to the subtle sweetness of napa cabbage, these pantry-friendly items are fairly easy to find at most grocery stores or Asian markets.

Peanut oil: Its high smoke point is perfect for sautéing the mushrooms and aromatics without burning.
Shiitake mushroom caps: Their meaty texture and smoky taste add umami that’s hard to beat in soups.
Scallions: Using both white and green parts gives you a nice boost of fresh onion flavor and garnish.
Garlic cloves: Freshly minced garlic adds a savory punch that wakes up the broth.
Freshly grated ginger: Ginger’s warming spice is essential for brightening up the soup’s depth.
Water: The base liquid; you can swap for vegetable broth if you want a richer taste.
Napa cabbage: Adds crunch and a subtle sweetness that complements the miso nicely.
Frozen udon noodles: Convenient and maintain their chewy texture when cooked gently.
White miso paste: The star flavoring agent that creates the broth’s savory foundation; be sure to dissolve it carefully.
Soy sauce: Adds saltiness and depth; adjust according to your taste preference.
Sriracha sauce: Just a little bit for that subtle heat without overpowering the other flavors.
Toasted sesame oil: Used at the end for that nutty aroma that takes the soup to the next level.
Frozen shelled edamame: A great boost of protein and texture that’s easy to toss in straight from frozen.
Toasted sesame seeds: For serving; these add a lovely bit of crunch and visual appeal.

Variations

I love to mix things up with this Udon Noodle Soup with Miso Broth Recipe depending on what’s in season or what I have at hand. It’s a flexible base that welcomes all sorts of additions, so don’t be shy about tailoring it to your preferences.

Protein boost: Once, I added some thinly sliced chicken breast right after the mushrooms and it cooked beautifully in the broth, making it more filling for dinner.
Vegetarian variation: I’ve made it totally vegetarian by swapping water for vegetable broth and skipping any animal proteins – it still tastes incredible.
Spice level: If you like it hotter, adding more sriracha or a dash of chili flakes works wonders.
Seasonal vegetables: In the summer, I’ve tossed in baby spinach or bok choy instead of napa cabbage for a fresh twist.

How to Make Udon Noodle Soup with Miso Broth Recipe

Step 1: Sauté Your Aromatics and Mushrooms

Heat the peanut oil in a large pot over medium heat until shimmering. Add the sliced shiitake mushrooms, and cook for about 5 minutes until they soften and start to brown, stirring occasionally. Toss in the white parts of your chopped scallions, minced garlic, and freshly grated ginger. Stir together and sauté for another 2 minutes until fragrant, careful not to burn the garlic, which turns bitter fast.

Step 2: Build the Broth

Pour in 6 cups of water and bring it to a gentle boil. Add the sliced napa cabbage and let it simmer for 4 to 5 minutes until tender but still with a little bite. This step infuses the broth with sweetness from the cabbage and mushrooms — a cozy combo you’ll love.

Step 3: Cook the Udon Noodles and Mix in Miso

Add the frozen udon noodles directly into the simmering broth (no need to thaw), stirring gently so they loosen up. Let them heat through for about 4 minutes. Meanwhile, in a small bowl, stir together the white miso paste with a ladle of hot broth until smooth — this helps avoid clumps. Slowly mix the miso mixture back into the soup pot off the heat to preserve the delicate flavors.

Step 4: Season and Finish the Soup

Add the soy sauce, sriracha sauce, and toasted sesame oil. Stir gently, then toss in the thawed edamame. Give everything a taste and adjust any seasoning — I often add a splash more soy or a pinch more sriracha depending on my mood.

How to Serve Udon Noodle Soup with Miso Broth Recipe

Udon Noodle Soup with Miso Broth Recipe - Recipe Image

Garnishes

I love sprinkling toasted sesame seeds and the green parts of the scallions on top for a pop of color and crunch. You can also add a few thin slices of red chili or a drizzle of chili oil if you want an extra kick. A sprinkle of nori flakes or a soft boiled egg transforms it into a restaurant-worthy bowl!

Side Dishes

To keep things simple and balanced, I usually pair this soup with a side of steamed dumplings or a crisp cucumber salad dressed lightly with rice vinegar. For a light snack, some pickled vegetables or edamame pods complement the flavors without competing.

Creative Ways to Present

When I’ve hosted friends, I love serving the Udon Noodle Soup with Miso Broth Recipe in deep bowls topped individually with an array of garnishes on the side — think sliced avocado, fresh cilantro, or shredded carrots. It turns the meal into a fun, interactive experience where everyone personalizes their bowl.

Make Ahead and Storage

Storing Leftovers

I store leftover Udon Noodle Soup with Miso Broth in an airtight container in the fridge for up to 3 days. I like to keep the noodles separate if I anticipate eating it later, as they can get a bit mushy soaking in the broth overnight.

Freezing

I don’t usually freeze this soup because the udon noodles tend to change texture after thawing, but the broth itself freezes beautifully if you separate it from the noodles and veggies beforehand. When you want a quick meal, this method works well.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If you kept the noodles separate, add them just before serving so they don’t overcook. Avoid using the microwave if possible, to preserve the soup’s flavor and texture.

FAQs

Can I use fresh udon noodles instead of frozen?

Absolutely! Fresh udon noodles work wonderfully in this Udon Noodle Soup with Miso Broth Recipe and tend to cook faster. Just be sure to adjust the cooking time accordingly, usually just a couple of minutes until tender.
Is there a vegetarian option for this soup?

Yes, simply swap the water in the recipe for vegetable broth for added depth, and make sure your miso paste is vegetarian-friendly. Skip any animal-based garnishes or additions, and you’ve got a delicious vegetarian meal.
Can I make this soup spicy?

Definitely! The sriracha adds a nice subtle heat, but feel free to increase the amount or add chili flakes or chili oil to kick it up as much as you like.
How do I avoid clumpy miso paste in the broth?

The trick is to dissolve the miso paste in a small bowl with some hot broth before stirring it into the pot. This helps it blend smoothly without lumps.
What can I substitute if I can’t find shiitake mushrooms?

You can use cremini or button mushrooms as a substitute. While they won’t have the same smoky depth as shiitakes, they still add a nice umami punch to the soup.

Final Thoughts

This Udon Noodle Soup with Miso Broth Recipe holds a special place in my kitchen because it’s the go-to comfort food that’s quick, satisfying, and endlessly adaptable. It’s the kind of soup that feels like a warm hug on a cold day but also impresses when you’re hosting friends. I can’t wait for you to try it and make it your own — trust me, you’ll keep coming back to this one!