Miso udon noodle soup

A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.

This comforting udon noodle soup is made with tender shiitake mushrooms, edamame, and napa cabbage in a ginger miso broth.

Craving a hot bowl of Udon Soup? This recipe will guide you through each step to achieve that comforting blend of noodles and broth in just 15 minutes!

This Udon Noodle Soup feels like a warm hug. Made with a delicious miso broth, chewy udon noodles and veggies, ready in 20 minutes for an easy weeknight dinner!

This comforting udon noodle soup is made with tender shiitake mushrooms, edamame, and napa cabbage in a ginger miso broth. It's easy to make, loaded with flavor, and totally hits the spot on cold days!

If you’re like me and you can’t resist a delicious bowl of noodles, wait until you try this miso udon noodle soup. You’re probably already familiar with udon noodle soup and miso soup…

Take a journey through Japanese and Asia flavours, recipes from Yutaka Foods.

Udon Noodle Soup boasts thick, chewy noodles submerged in a flavorful broth. Sauteed mushrooms and fresh green onions enhance their rich taste, while ginger and garlic notes add depth. It's Japan's soul-soothing bowl of comfort.

I've recently gotten into cooking with miso and I can't enough of the salty flavor of red miso and the mildly sweet and salty flavor of white miso. Miso can be used for making many things including salad dressing, sauces, and marinades but my favorite so far has been in making various noodle soups with it. In case you don't know, miso is fermented soybean paste that is used in Japanese cooking that has lots of flavor and is packed with probiotics just like other fermented foods like kimchi…

I like serving the carrots raw because they provide some textural contrast to the other ingredients in the soup. Feel free to cook it in the broth if you like softer carrots.