Miso Udon Noodle Soup with Teriyaki Mushrooms – Comfort in a Bowl

This Miso Udon Noodle Soup with Teriyaki Mushrooms is a comforting, savory dish that combines rich miso broth with chewy udon noodles and tender, flavorful mushrooms. The miso broth is the base that infuses the noodles and vegetables with umami richness, while the teriyaki mushrooms add a touch of sweetness and depth to the dish. The combination of textures from the thick, slurpy udon noodles and the sautéed mushrooms creates a satisfying bowl that will keep you warm and full. You can easily customize the recipe by swapping the mushrooms for tofu or adding in your favorite vegetables. Best enjoyed on a chilly evening or when you're craving a cozy, quick meal.

Ingredients

• 200g udon noodles
  
  

• 4-5 shiitake mushrooms (or any mushrooms of choice), sliced
  
  

• 1 tablespoon sesame oil
  
  

• 1 tablespoon soy sauce
  
  

• 1 tablespoon teriyaki sauce
  
  

• 2 tablespoons white miso paste
  
  

• 3 cups vegetable or chicken broth
  
  

• 1 tablespoon rice vinegar
  
  

• 1 tablespoon mirin (optional)
  
  

• 1 teaspoon grated ginger
  
  

• 1 teaspoon sesame seeds (for garnish)
  
  

• 2 green onions, sliced (for garnish)
  
  

• 1/2 cup spinach or bok choy (optional)
  
  

Directions

1. In a medium pot, bring the vegetable or chicken broth to a simmer over medium heat.
   
   

2. Stir in the white miso paste, rice vinegar, and mirin, and whisk until the miso paste is dissolved into the broth. Let it simmer gently for 5-7 minutes.
   
   

3. While the broth is simmering, heat the sesame oil in a pan over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes, or until the mushrooms are tender and lightly browned.
   
   

4. Add the soy sauce and teriyaki sauce to the mushrooms, and stir well to coat them in the sauce. Cook for another 1-2 minutes until the mushrooms are caramelized. Remove from heat and set aside.
   
   

5. Cook the udon noodles according to package instructions, then drain and rinse with cold water to stop the cooking process.
   
   

6. To assemble, divide the cooked noodles between bowls and pour the miso broth over the noodles.
   
   

7. Top with the sautéed teriyaki mushrooms, spinach or bok choy (if using), and garnish with sliced green onions and sesame seeds.
   
   

8. Serve hot and enjoy the comforting bowl of miso udon noodle soup.
   
   

Nutritional Value (per serving)

• Calories: 330 kcal
  
  

• Protein: 10g
  
  

• Fat: 12g
  
  

• Carbohydrates: 45g
  
  

• Fiber: 4g
  
  

• Sugars: 8g