Udon Noodle Soup with Miso Broth Recipe

If you’re craving a bowl of comfort that feels like a warm hug, this Udon Noodle Soup with Miso Broth Recipe is exactly what you need. It’s got that cozy, soothing vibe with tender udon noodles swimming in a deeply savory miso broth, packed with shiitake mushrooms and crisp napa cabbage for texture and umami. I love making this on chilly evenings or whenever I want something filling but light enough to enjoy without feeling weighed down.

What makes this recipe special is how effortlessly you can customize it depending on what you have on hand and your flavor preferences. Plus, the miso broth comes together quickly but tastes like you’ve been simmering it all day. Whether you’re a seasoned cook or just stepping into noodle soups, this Udon Noodle Soup with Miso Broth Recipe has your back with clear, easy steps and tips so you can nail it every time!

Ingredients You’ll Need

Each ingredient brings something unique to this soup, creating a balance of savory, fresh, and slightly spicy flavors. When shopping, I always look for fresh shiitake mushrooms and good-quality miso paste because they seriously make a difference in depth and richness.

• Peanut oil: I like peanut oil here for its high smoke point and subtle nuttiness, which perfectly complements the miso flavors.
• Shiitake mushroom caps: Their earthy, meaty quality adds wonderful umami that really elevates the broth.
• Scallions (white and green parts separated): The white parts lend sharp aroma during cooking, while the green parts add a fresh pop on top.
• Garlic cloves: Freshly minced garlic is a must for that aromatic base, don’t skimp here!
• Fresh ginger: Grated ginger brings a bright, warm kick that balances the broth beautifully.
• Water: The base of your broth—simple but essential for drawing out all those flavors.
• Napa cabbage: Offers crunch and a slightly sweet, mild flavor that softens perfectly in the soup.
• Frozen udon noodles: These thick, chewy noodles are the heart of the dish and cook quickly from frozen, saving time.
• White miso paste: The star of the broth, providing that signature savory depth and slight sweetness.
• Soy sauce: Adds robust salty notes — adjust to your taste to avoid overpowering the miso.
• Sriracha sauce: I love a little heat here, but it’s optional depending on how spicy you like it.
• Toasted sesame oil: A drizzle at the end gives a toasty aroma that truly finishes the soup.
• Frozen shelled edamame: A pop of protein and color that sneaks in some extra nutrients without fuss.
• Toasted sesame seeds: Perfect for sprinkling on top for extra texture and nutty flavor.

Variations

I always encourage playing around with this Udon Noodle Soup with Miso Broth Recipe to make it your own. Some days I load it with extra veggies or swap edamame for tofu, depending on what’s in my fridge.

• Vegetarian version: Simply replace the water with vegetable broth for an even richer base, and I like adding more mushrooms or spinach for extra greens.
• Protein boost: Adding cooked chicken, shrimp, or tofu turns it into a heartier meal — I often sauté tofu cubes until golden for that lovely texture contrast.
• Spice level: Adjust the sriracha or swap it for chili oil if you prefer a smoky heat. I’ve found that even a small drizzle wakes up all the flavors beautifully.
• Seasonal vegetables: Swap napa cabbage with bok choy, baby spinach, or even thinly sliced carrots depending on what’s fresh and available.
• Gluten-free tweak: Use gluten-free udon-style noodles or shirataki noodles and tamari instead of soy sauce.

How to Make Udon Noodle Soup with Miso Broth Recipe

Step 1: Sauté Your Aromatics and Mushrooms

Heat the peanut oil over medium heat in a large pot. Toss in sliced shiitake mushroom caps and the white parts of the scallions, stirring occasionally until the mushrooms are soft and fragrant, about 5 minutes. Adding the garlic and ginger last, cook for another minute so their flavors bloom without burning — trust me, that little extra care really makes a difference!

Step 2: Build the Broth and Soften the Veggies

Pour in the 6 cups of water and bring to a gentle simmer. Add the napa cabbage and let it soften for about 5 minutes. This step releases the cabbage’s sweetness and blends it with the mushroom flavor, setting up a tasty miso broth base you’ll love.

Step 3: Add Noodles and Miso Flavor

Drop in the frozen udon noodles and cook until tender, usually about 3–4 minutes. In a small bowl, whisk the white miso paste with a little warm broth from the pot until smooth, then stir it back in along with the soy sauce and sriracha. This technique keeps the miso’s flavor bright and prevents clumps — a little kitchen trick I picked up that works every time.

Step 4: Finish Up with Edamame and Sesame

Stir in the thawed edamame and finish by adding the toasted sesame oil for that irresistible nutty aroma. Give everything one last gentle stir and taste the soup, adjusting soy sauce or sriracha if needed. Now your Udon Noodle Soup with Miso Broth Recipe is ready to enjoy!

How to Serve Udon Noodle Soup with Miso Broth Recipe

Garnishes

I’m all about simple garnishes that add layers of flavor and texture. For this soup, I sprinkle toasted sesame seeds and add chopped green parts of scallions for freshness. If you like a little more heat, a few extra drops of sriracha on top work beautifully, and I always keep a wedge of lime handy for a bright zing if someone wants it.

Side Dishes

This soup pairs really well with light sides like steamed dumplings or a crisp cucumber salad. Whenever I’m making it for friends, I love serving some quick pickled vegetables on the side to balance the warm broth with a tangy crunch.

Creative Ways to Present

For special occasions or when I want to impress, I serve the soup in individual rustic bowls with a nest of noodles twirled beautifully in the center, garnished with microgreens or edible flowers. It turns a humble bowl of soup into a beautiful centerpiece that makes the meal feel a little extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Udon Noodle Soup with Miso Broth in an airtight container in the fridge for up to 3 days. To keep noodles from getting mushy, I prefer storing the broth and noodles separately if I’m planning ahead. That little step helps maintain the perfect noodle texture when you’re ready to enjoy it again.

Freezing

While the broth freezes well, I typically avoid freezing udon noodles because they tend to get too soft. If you do want to freeze the soup, freeze broth and veggies separately, then cook fresh noodles when reheating. This takes a bit more time but keeps your soup tasting fresh.

Reheating

Reheat your soup gently on the stove over medium-low heat to avoid boiling the miso broth, which can become bitter if overheated. If you stored noodles separately, add them in last to warm through. I like to add a splash of water or broth if the soup seems too thick after sitting in the fridge.

FAQs

Final Thoughts

This Udon Noodle Soup with Miso Broth Recipe holds a special place in my kitchen because it’s both simple and rich in flavor—a perfect weeknight meal that feels a little indulgent yet nourishing. I love how versatile it is and how easy it is to tweak based on seasons or cravings. Give it a try like I’m sharing it with you over coffee—you’ll find it’s not only easy to make but also seriously satisfying every single time.

Print