Print

Udon Noodle Soup with Miso Broth Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 129 reviews

This comforting Udon Noodle Soup features tender udon noodles and fresh vegetables in a flavorful, umami-rich miso broth. Shiitake mushrooms, napa cabbage, scallions, and edamame add vibrant textures and nutrients, while the combination of miso paste, soy sauce, and a touch of sriracha creates a perfectly balanced savory and slightly spicy soup. Finished with a drizzle of toasted sesame oil and a sprinkle of toasted sesame seeds, this quick and easy soup is perfect for a warming meal any day.

Ingredients

Scale

Soup Base

  • 2 tablespoons peanut oil
  • 6 ounces shiitake mushroom caps, cleaned and sliced
  • 3 scallions, white and green parts separated and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 6 cups water
  • 2 cups sliced napa cabbage

Noodles & Flavoring

  • 26 ounces frozen udon noodles
  • 2 tablespoons white miso paste
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon sriracha sauce, or to taste
  • 1 teaspoon toasted sesame oil

Additional Ingredients

  • 1 cup frozen shelled edamame, thawed
  • Toasted sesame seeds, for serving

Instructions

  1. Heat the oil: In a large pot or Dutch oven, heat the peanut oil over medium heat until shimmering.
  2. Sauté aromatics: Add the sliced shiitake mushrooms and white parts of the scallions to the pot. Cook, stirring occasionally, until mushrooms are softened, about 3-4 minutes. Add the minced garlic and freshly grated ginger, cooking for another minute until fragrant.
  3. Add liquids and vegetables: Pour in the 6 cups of water and bring it to a gentle boil. Add the sliced napa cabbage and continue cooking for 3-4 minutes until the cabbage begins to soften.
  4. Prepare the noodles: Add the frozen udon noodles directly into the soup. Stir to separate the noodles and cook until they are warmed through and tender, about 3-5 minutes depending on package instructions.
  5. Season the broth: In a small bowl, dissolve the white miso paste in a ladle of the hot broth to prevent clumping, then stir this mixture back into the pot. Add the soy sauce, sriracha sauce, and toasted sesame oil, adjusting quantities to taste.
  6. Add edamame: Stir in the thawed shelled edamame and allow the soup to heat through for another 1-2 minutes.
  7. Serve: Ladle the soup into bowls, garnish with the green parts of the scallions and a sprinkle of toasted sesame seeds. Serve hot and enjoy your comforting bowl of Udon Noodle Soup with Miso Broth.

Notes

  • Adjust the sriracha amount based on your spice preference, or omit for a mild soup.
  • If frozen udon noodles are not available, fresh or refrigerated udon noodles can be substituted.
  • For extra protein, add tofu cubes or a soft-boiled egg on top.
  • Use low-sodium soy sauce to reduce sodium content if desired.
  • This soup is best eaten fresh but can be refrigerated for up to 2 days and gently reheated.

Find it online: https://amandafood.com/udon-noodle-soup-with-miso-broth-recipe/