Description
A warm and comforting bowl of Miso Udon Noodle Soup topped with flavorful teriyaki mushrooms, perfect for cozy family gatherings.
Ingredients
- 2 tsp neutral oil (or vegan butter)
- 2 shiitake mushrooms (rehydrated) or mushrooms of choice
- 2 small king oyster mushrooms (thinly sliced)
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp dark soy sauce (optional for color)
- 1.5 tsp sugar (or more to taste)
- 1 tbsp vegan butter (or sesame oil)
- 2 cloves garlic (minced)
- 1 tbsp plain nut butter (or Asian sesame paste)
- 2 cups mushroom broth (or vegetable broth from soaked mushrooms)
- 2 cups plain unsweetened soy milk (or oat milk)
- 1 tbsp miso paste (white miso recommended)
- 2 tbsp soy sauce
- 1 tbsp sake (or mirin, optional)
- Salt (to taste)
- 2 servings udon noodles
- Layu (Japanese chili oil)
- Spring onions or green onions (for topping)
Instructions
- Heat neutral oil in a large pot over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Incorporate the rehydrated shiitake mushrooms and sliced king oyster mushrooms, cooking until they soften, around 3-4 minutes.
- Stir in the mirin, sake, soy sauce, and dark soy sauce, allowing the mixture to bubble gently. Sprinkle sugar into the broth, adjusting to your preferred sweetness.
- Pour in the mushroom broth and soy milk, blending everything smoothly. Add the miso paste and stir until completely dissolved.
- Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.
- Cook the udon noodles according to the package instructions; drain and set aside.
- Season the soup with salt to taste.
- Serve the warm soup over a portion of udon noodles. Top with a drizzle of layu and chopped spring onions for a fresh finish.
Notes
Feel free to customize your soup by adding more vegetables or adjusting the sweetness to your taste.
