Description
A cozy, plant-based noodle soup featuring a creamy miso broth, chewy udon noodles, and glossy teriyaki mushrooms. Ready in under 30 minutes, this vegan-friendly dish balances indulgence with nourishment—perfect for weeknights or when you’re craving comfort in a bowl.
Ingredients
Teriyaki Mushrooms
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2 tsp neutral oil or vegan butter
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2 dried shiitake mushrooms, rehydrated & thinly sliced
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2 small king oyster mushrooms, thinly sliced
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1 tbsp mirin
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1 tbsp sake
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1 tbsp soy sauce
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1 tsp dark soy sauce (optional)
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1 ½ tsp sugar
Soup Base
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1 tbsp vegan butter or sesame oil
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2 cloves garlic, minced
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1 tbsp plain nut butter or Asian sesame paste
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2 cups mushroom or vegetable broth
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2 cups unsweetened soy or oat milk
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1 tbsp miso paste (white preferred)
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2 tbsp soy sauce
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1 tbsp sake or mirin (optional)
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Salt, to taste
Noodles & Garnish
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2 servings udon noodles (frozen or dried)
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Layu (Japanese chili oil), to taste
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Spring onions, chopped
Instructions
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Cook udon noodles according to package directions. Drain, rinse, and divide into two bowls.
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Heat oil in a pan, sauté mushrooms until browned. Add mirin, sake, soy sauces, and sugar. Cook 2–3 minutes until glazed. Set aside.
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In a pot, heat sesame oil or vegan butter. Add garlic, cook until fragrant. Stir in nut butter. Gradually whisk in broth and soy milk until smooth.
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Mix in miso paste, soy sauce, and mirin. Simmer 10–12 minutes. Adjust seasoning with salt.
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Pour hot broth over noodles, top with teriyaki mushrooms, scallions, and chili oil. Serve immediately.
Notes
Avoid boiling miso on high heat—it dulls the flavor.
Frozen udon gives the best chewy texture.
Peanut butter works in place of sesame paste, though tahini is closer to authentic.
Substitute mushroom varieties as needed—cremini or portobello work well.
Store broth and noodles separately to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering, Pan-Frying
- Cuisine: Japanese