Print

Udon Noodle Soup with Miso Broth Recipe

Print Recipe

★★★★★

4.4 from 147 reviews

This warming Udon Noodle Soup with Miso Broth is a comforting Japanese-inspired dish featuring tender udon noodles, shiitake mushrooms, napa cabbage, and edamame in a flavorful miso and soy-based broth with a touch of heat from sriracha and the nuttiness of toasted sesame oil.

Ingredients

Scale

Broth and Soup Base

  • 2 tablespoons peanut oil
  • 6 ounces shiitake mushroom caps, cleaned and sliced
  • 3 scallions, white and green parts separated and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 6 cups water
  • 2 cups sliced napa cabbage
  • 2 tablespoons white miso paste
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon sriracha sauce, or to taste
  • 1 teaspoon toasted sesame oil

Noodles and Extras

  • 26 ounces frozen udon noodles
  • 1 cup frozen shelled edamame, thawed
  • Toasted sesame seeds, for serving

Instructions

  1. Prepare the Aromatics: Heat the peanut oil in a large pot over medium heat. Add the sliced shiitake mushrooms and sauté until they soften and release their aroma, about 4-5 minutes. Then add the white parts of the scallions, minced garlic, and freshly grated ginger. Cook for another 1-2 minutes until fragrant.
  2. Build the Broth: Pour in 6 cups of water and bring to a gentle boil. Add the sliced napa cabbage and cook for 3-4 minutes until tender.
  3. Cook the Noodles: Add the frozen udon noodles directly into the simmering broth. Stir gently to separate the noodles and cook until they are heated through and tender, about 3-5 minutes.
  4. Season the Soup: Lower the heat and stir in the white miso paste until fully dissolved in the broth. Add the soy sauce, sriracha sauce, and toasted sesame oil. Adjust seasoning to taste.
  5. Add Edamame & Garnish: Stir in the thawed shelled edamame and let it warm through for 1-2 minutes. Ladle the soup into bowls and garnish with the green parts of the scallions and a sprinkle of toasted sesame seeds.

Notes

  • Use good-quality white miso paste for a smooth and mild flavor.
  • You can adjust the spiciness by increasing or decreasing the amount of sriracha.
  • Frozen udon noodles can be substituted with fresh or dried ones, adjusting cooking time accordingly.
  • For a vegan version, confirm that the miso paste and soy sauce are free from animal products.
  • Peanut oil can be substituted with vegetable or canola oil if preferred.

Keywords: udon noodle soup, miso broth, shiitake mushrooms, Japanese soup, vegetarian udon, comfort food, easy soup recipe

Find it online: https://mjrecipe.com/udon-noodle-soup-with-miso-broth-recipe/