Miso Udon Noodle Soup with Teriyaki Mushrooms hits that sweet spot between comfort and speed, and I love that balance on a busy night. The miso broth hugs the thick udon noodles, and the teriyaki mushrooms bring glossy, savory depth. I started cooking this after a rainy market run, and it stuck because I can make it in 25 minutes without stress. You can slurp this straight from the bowl, and I won’t judge if you do.
I build the soup and the mushrooms in separate pans, which keeps the noodles bouncy and the mushrooms caramelized. I tested versions with red and white miso, and both work if you adjust the salt. I also tried oven-roasting the mushrooms, but a hot skillet gives them that sticky, syrupy glaze we want. You can finish the bowl with chili crisp if you like danger with your dinner.
Tasty Miso Udon Noodle Soup with Teriyaki Mushrooms
You cook this recipe fast, but it tastes like a long simmer. The miso broth delivers layered umami, and the teriyaki mushrooms add sweet-savory punch. The udon noodles bring chew and make the bowl feel satisfying without heavy effort. You can customize the toppings, so every bowl feels personal.
I love this recipe because it fits weeknights and still feels special. I keep the pantry staples on hand, so I can start cooking without a grocery run. I can swap mushrooms based on price and season without losing flavor. I also use it to win over friends who claim they “don’t get miso,” and it works every time.
Ingredients You’ll Need
I measure everything before I start, which keeps the cook calm and fast. I portion the noodles last so I don’t overcook them. I set out the garnishes so I can build bowls right away. Here’s a clean list to shop and prep.
- For the miso broth:
- 4 cups low-sodium vegetable broth or kombu-shiitake dashi
- 3–4 tablespoons white or yellow miso paste (adjust to taste)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon mirin or a pinch of sugar
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, grated
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced (white parts for broth, greens for garnish)
- For the teriyaki mushrooms:
- 14 ounces mushrooms, thickly sliced (shiitake caps, oyster, or cremini)
- 1 tablespoon neutral oil (avocado or grapeseed)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon mirin
- 1 tablespoon sake or water
- 1–1½ tablespoons brown sugar or maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for extra glossy glaze)
- Noodles and toppings:
- 12 ounces fresh udon or 8 ounces dried udon
- 2 baby bok choy, quartered, or 2 cups baby spinach
- Soft-boiled eggs, halved (optional)
- Cubed firm tofu (optional)
- Nori strips, sesame seeds, chili crisp, and extra scallions for garnish
How to Make Miso Udon Noodle Soup with Teriyaki Mushrooms
- Prep the broth base: Add the broth, ginger, garlic, soy sauce, and mirin to a pot. Bring it to a gentle simmer over medium heat. Reduce the heat to low. Whisk the miso with a ladle of hot broth in a bowl, then stir it back into the pot along with sesame oil.
- Blanch greens: Add bok choy or spinach to the hot broth. Cook until tender, 1–2 minutes for spinach or 3–4 minutes for bok choy. Lift the greens out with tongs and hold them for assembly. Keep the broth hot over low heat.
- Cook the udon: Boil a separate pot of water. Cook fresh udon for 2–3 minutes or dried udon according to package time until just tender. Drain well; rinse briefly if the noodles feel starchy.
- Sear the mushrooms: Heat a large skillet over medium-high until hot. Add oil and the mushrooms in a single layer. Let them sear without stirring for 2–3 minutes, then toss and cook until browned and reduced, about 5–6 minutes total.
- Glaze the mushrooms: Stir in soy sauce, mirin, sake or water, sugar, rice vinegar, ginger, and garlic. Simmer until syrupy, 1–2 minutes. Add the cornstarch slurry if you want a thicker glaze, and cook until glossy, 30–60 seconds.
- Build the bowls: Divide noodles between bowls. Ladle hot miso broth over the noodles. Top with teriyaki mushrooms, greens, scallions, and your favorite garnishes. Add tofu or a soft-boiled egg if you want extra protein.
Cooking Tips
- I bloom miso off the heat so I keep its nuanced flavor intact.
- I cut mushrooms thick so they stay meaty and soak up the teriyaki.
- I cook noodles in separate water so starch doesn’t cloud the miso broth.
- I balance the teriyaki with a splash of rice vinegar so the glaze tastes lively, not cloying.
- I heat the skillet first, then add oil and mushrooms, so I get fast browning.
- I keep extra hot water nearby to thin the broth if it tastes too salty after miso.
Mistake to Avoid
I keep the miso out of boiling liquid because high heat dulls the flavor and can make the broth taste flat. I don’t crowd the mushrooms in the pan because crowding steams them and blocks browning. I taste the broth before adding soy sauce because miso already carries salt. I cook the noodles to just tender, then I rinse them briefly if I use dried udon, so they don’t gum up.
I don’t skip a little acid in the teriyaki glaze because it keeps the sweetness in check. I heat the skillet before I add oil because cold pans fight caramelization. I slice mushrooms thick so they don’t shrink into nothing. I also avoid overly dark miso for weeknights unless I crave a stronger, saltier punch.
Substitutions & Variations
- Gluten-free: Use gluten-free udon or thick rice noodles, and swap tamari for soy sauce.
- Vegan: Use kombu-shiitake dashi or vegetable broth, and skip the egg topping.
- Protein boost: Add seared tofu cubes, shredded rotisserie chicken, or shrimp.
- Spicy kick: Swirl in chili crisp, rayu, or a sprinkle of shichimi togarashi.
- Greens: Toss in baby spinach, bok choy, napa cabbage, or kale ribbons.
- Mushrooms: Try shiitake, oyster, cremini, maitake, or a mix.
- Broth style: Use white miso for mild sweetness or red miso for deeper funk.
Make-Ahead and Storage Tips
This Miso Udon Noodle Soup with Teriyaki Mushrooms reheats like a champ, so I pack it for easy lunches during the week.
Make-Ahead: Cook the teriyaki mushrooms and miso broth up to 3 days ahead, and keep the components separate. Cook the noodles fresh for the best texture, or undercook them by 1 minute if you plan to reheat. You can also prep the teriyaki glaze and keep it in a jar for 1 week.
To Refrigerate: Store broth, noodles, and mushrooms in separate airtight containers in the fridge for up to 4 days. Toss the noodles with a teaspoon of sesame oil to prevent sticking. Keep garnishes and eggs separate until serving.
Freezing: Freeze the broth and mushrooms for up to 3 months. I don’t freeze cooked udon because the texture softens too much, so I cook fresh noodles after thawing. Thaw the broth and mushrooms in the fridge overnight.
To Reheat: Warm the broth on the stove over medium heat until steaming. Add the mushrooms to the hot broth to loosen the glaze. Heat noodles by dipping them in boiling water for 30–60 seconds, then assemble and serve.
Miso Udon Noodle Soup with Teriyaki Mushrooms
Ingredients
Instructions
- Heat the sesame oil in a pan over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add sliced mushrooms and cook until tender, about 5-7 minutes.
- Pour in teriyaki sauce and cook for another 2 minutes until mushrooms are well coated. Remove from heat.
- In a large pot, bring vegetable broth to a gentle boil.
- Whisk miso paste with a small amount of hot broth until smooth, then add back to the pot.
- Add udon noodles and cook according to package instructions, usually about 3-5 minutes.
- Add the teriyaki mushrooms to the soup and stir to combine.
- Season with salt and pepper to taste.
- Remove from heat and ladle soup into bowls.
- Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot.