If you’re craving something heartwarming, flavorful, and satisfying, you’ve got to try this Udon Noodle Soup with Miso Broth and Shiitake Mushrooms Recipe. It’s a beautiful blend of tender udon noodles swimming in a savory ginger miso broth, perfectly complemented by earthy shiitake mushrooms, crisp napa cabbage, and a hint of spice from sriracha. This soup feels like a nourishing hug in a bowl, perfect for chilly evenings or anytime you want a boost of cozy comfort. Plus, it’s surprisingly quick and easy to make, making it a go-to weeknight favorite that’s both delicious and nutritious.

Ingredients You’ll Need

A white pot with a light blue handle sits on a stove with a white marbled surface below it. Inside the pot, there are small pieces of browned mushrooms scattered across the bottom, showing different shades of light and dark brown with a slightly shiny texture. A wooden spoon with a rounded head is partially resting inside the pot, stirring the mushrooms. A woman's hand holds the spoon in the top right corner of the pot. The overall scene is clean and focused on cooking mushrooms in the pot. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in building layers of rich flavor and pleasing textures. From the umami-rich miso paste to the fresh ginger’s zing and the comforting chew of udon noodles, each component is essential to creating that sublime bowl of soup you’ll want to savor again and again.

Peanut oil: Has a high smoke point and adds a subtle nutty aroma that enhances sautéed mushrooms.
Shiitake mushroom caps: Bring earthy, meaty flavor and a tender bite to the soup.
Scallions (white and green parts separated): White parts build the soup’s base flavor, green parts add fresh brightness at the end.
Garlic cloves: Offer a robust savory note that deepens the broth’s complexity.
Freshly grated ginger: Adds warmth and a slight peppery zest for balance.
Water: The foundation of the broth, letting the miso shine without overwhelming saltiness.
Napa cabbage: Adds gentle crunch and a lovely mild sweetness to the soup.
Frozen udon noodles: Thick, chewy noodles that soak up the broth perfectly.
White miso paste: The star ingredient that gives the broth its creamy umami depth.
Soy sauce: Provides saltiness and enhances the savory flavors.
Sriracha sauce: Adds a pleasant kick of heat to balance the mellow soup.
Toasted sesame oil: Offers a fragrant, nutty finish when drizzled at the end.
Frozen shelled edamame: Contributes a pop of protein and vibrant green color.
Toasted sesame seeds: Perfect for garnish, adding texture and a subtle crunch.

How to Make Udon Noodle Soup with Miso Broth and Shiitake Mushrooms Recipe

Step 1: Sauté the Mushrooms

Begin by heating peanut oil in a large pot over medium heat. Once the oil is shimmering, add your sliced shiitake mushrooms in an even layer. Let them cook undisturbed for a few minutes before flipping to brown the other side. This caramelization will deepen the mushrooms’ flavor and add a lovely texture contrast in your soup.

Step 2: Build the Aromatic Base

After your mushrooms have a nice golden sear, push them aside to make room and add the white parts of the scallions, minced garlic, and freshly grated ginger to the pot. Stir and cook for about one minute until everything smells incredibly fragrant. This step wakes up the broth with warmth and savory depth.

Step 3: Simmer with Napa Cabbage

Pour in six cups of water and toss in the sliced napa cabbage. Bring the mixture to a boil, then reduce the heat to let it simmer gently. Give it an occasional stir for about ten minutes, until the mushrooms are tender and the cabbage has wilted into a silky texture. This slow simmer lets all those individual flavors meld beautifully, setting the stage for the rest of the soup.

Step 4: Prepare the Udon Noodles

While your broth simmers, cook your frozen udon noodles according to the package instructions. Typically, this involves boiling them for just a few minutes until they’re soft and chewy. Drain them well and set aside so they’re ready to join the soup.

Step 5: Incorporate Miso and Seasonings

Remove your pot from the heat and ladle a small amount of the hot broth into a bowl. Add your white miso paste here and stir until the paste is completely dissolved — this prevents clumps in your soup. Pour the miso mixture back into the pot, then stir in soy sauce, sriracha sauce, and toasted sesame oil. Finally, fold in your cooked udon noodles and thawed edamame, giving the soup a final gentle stir to combine all those flavors.

Step 6: Final Taste Adjustment and Serve

Give your soup a taste and adjust seasonings to your liking, whether you want more soy sauce for saltiness or extra sriracha for heat. Once satisfied, ladle the soup into bowls and top with the green parts of the scallions and a sprinkle of toasted sesame seeds for that perfect finishing touch.

How to Serve Udon Noodle Soup with Miso Broth and Shiitake Mushrooms Recipe

A black bowl filled with thick, white udon noodles in clear broth sits on a white marbled surface. The noodles are twisted in rich loops and some are lifted by a pair of wooden chopsticks held by a woman's hand. Bright green edamame beans and sliced dark brown mushrooms are scattered throughout the soup along with thin slices of light green scallions. Tiny sesame seeds float on top, adding texture to the warm, comforting layers of the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing isn’t just about looks; it enhances each spoonful’s texture and flavor. The fresh green scallion tops add a crisp bite, while toasted sesame seeds bring a nutty crunch. If you want to go the extra mile, a few thinly sliced chili peppers or a dash of chili oil can add eye-catching color and a spicy kick.

Side Dishes

This udon noodle soup shines as a complete meal but pairs beautifully with light sides too. Try serving it with a simple cucumber salad for freshness or crispy spring rolls for a satisfying crunch. Pickled vegetables also complement the soup’s umami richness by adding a tangy contrast.

Creative Ways to Present

For a cozy dinner party, serve this soup in rustic bowls with a side of chopsticks and ceramic spoons for slurping. Layer extra mushrooms or add a soft-boiled egg on top to elevate presentation and texture. You might even drizzle a touch of chili oil in an artistic swirl before serving to impress your guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to three days. Keep the noodles separate if possible to prevent them from becoming overly soft. Reheat gently on the stove over low heat, stirring occasionally to maintain the best texture.

Freezing

While the broth and mushrooms freeze well, noodles tend to soften too much after thawing. If you plan to freeze, store the broth with mushrooms separately and freeze the cooked noodles in a separate container. Thaw them individually and combine just before serving for the best results.

Reheating

Reheat your soup slowly over medium-low heat to prevent the miso from losing its delicate flavor. Avoid boiling once miso is added, because high heat can reduce its nutritional benefits and change the taste. Stir frequently and add a splash of water if the broth has thickened too much.

FAQs

Can I use other types of mushrooms instead of shiitake?

Absolutely! While shiitake mushrooms have a distinctive umami flavor, you can substitute with cremini, button, or oyster mushrooms for a different but still delicious taste and texture.

Is this recipe vegetarian or vegan-friendly?

This version is vegetarian, especially if you use a vegetarian-certified miso and soy sauce. To keep it vegan, just double-check that the miso paste and soy sauce don’t contain any animal-derived ingredients.

How spicy is the soup with sriracha?

The sriracha adds a mild to moderate heat, which can be adjusted to your preference. Feel free to add less or leave it out if you want a milder soup or increase it for a spicier kick.

Can I make this soup gluten-free?

Yes, use gluten-free soy sauce (tamari) and make sure your udon noodles are gluten-free or substitute them with rice noodles or shirataki noodles for a gluten-free option.

What’s the best way to store leftover noodles?

Cool them quickly, toss with a small amount of oil to prevent sticking, and store in an airtight container in the refrigerator. Reheat them gently or add directly to hot broth when serving.

Final Thoughts

If you’re searching for an easy, comforting soup that feels like a warm embrace, this Udon Noodle Soup with Miso Broth and Shiitake Mushrooms Recipe is your new best friend. It’s a perfect harmony of flavors and textures, quick to pull together on busy nights yet special enough to share with loved ones. Give it a try, and you might just find yourself reaching for this recipe time and time again.