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!
Is there anything better than a bowl of hot noodle soup on a cold day? Or any day, really? I'm a big fan of noodle soups pretty much any time of year.
And udon noodles are pretty much the ultimate delicious and comforting noodles. If you've never cooked with udon before, you're in for a treat! These Japanese noodles are long and fat and squishy, so they're really fun to eat, and they make for a soup that's really satisfying. I love using them in stir-fries like my gochujang noodles and udon noodle stir-fry, but brothy soups like this one are really the perfect way to enjoy their soft, pillowy texture.
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There are lots of variations on the concept of udon noodle soup, including many traditional ones from Japan. My version uses some inspiration from these recipes, but I can't say it's exactly authentic. I threw in a bunch of my favorite ingredients and seasonings, and ended up with what I think is a pretty amazing bowl of soup.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Peanut oil. Feel free to substitute another high-heat oil, such as canola, corn, or vegetable oil.
- Shiitake mushrooms. Other types of fresh mushrooms, such as button, cremini, and oyster could be substituted if you'd like.
- Scallions.
- Garlic.
- Ginger.
- Water.
- Napa cabbage. You could use another variety of leafy green if you'd like. Spinach or baby bok choy would be great in this recipe. Just remember to adjust the cooking time as needed — softer greens cook quicker, while firmer ones take more time.
- Udon noodles. We're using frozen udon noodles, which tend to be much plumper than the dried variety. Be sure to check the ingredients on your noodle package to ensure they're vegan. I was pleasantly surprised to find that both brands at my store (Twin Marquis and Wegmans brand) were vegan! You can substitute dried noodles if absolutely necessary.
- Miso paste. The recipe calls for white miso paste, but you can substitute another variety if needed.
- Soy sauce. Tamari or liquid aminos could be substituted.
- Sriracha sauce. You could use chili oil or chili paste instead if you'd like, or leave it out for a heat-free soup.
- Toasted sesame oil.
- Frozen shelled edamame.
- Sesame seeds.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Heat up your oil in a large pot, preferably one with a good nonstick surface. Add sliced shiitake mushrooms and cook them for 5 minutes or so, flipping once, until they begin to brown.
- Push the mushrooms to the side and add your aromatics: the white parts of your scallions, minced garlic, and grated ginger. Cook everything briefly until it becomes very fragrant.
- Add water and napa cabbage to the pot and bring the liquid to a boil, then lower the heat and let it simmer.
- Cook your noodles according to the package directions while the soup simmers.
- Take the soup off of the burner. Make sure the soup stops boiling before you add the miso paste. This will avoid killing all the beneficial probiotics it contains!
- Ladle a bit of soup into a small bowl or cup, then mix in the miso. Stir or whisk it up to fully dissolve the miso, then stir the mixture into your soup.
- Add the cooked noodles, soy sauce, sesame oil, and edamame.
- Ladle your soup into bowls and top them with the green parts of your scallions and toasted sesame seeds.
- Dig in!
Leftovers & Storage
This soup is best served immediately, but if you have leftovers, they'll keep in a sealed container in the fridge for about 3 days.
Frequently Asked Questions
It can! You can make it using udon rice noodles. Disclaimer: I haven't tried them. But they are vegan and gluten-free. You'll also need to replace the soy sauce with gluten-free tamari.
I was able to find them at my regular supermarket. If yours doesn't carry them, try an Asian market.
Absolutely! Obviously it won't be udon noodle soup, but it will still be delicious. Try ramen, soba noodles, or rice noodles.
More Asian-Inspired Noodle Soups
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📖 Recipe
Udon Noodle Soup with Miso Broth
Ingredients
- 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
- 26 ounces frozen udon noodles (Note 1)
- 2 tablespoons white miso paste
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon sriracha sauce, or to taste
- 1 teaspoon toasted sesame oil
- 1 cup frozen shelled edamame, thawed
- Toasted sesame seeds, for serving
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- When the oil is hot, add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes, flipping once, until browned.
- Push the mushrooms to the side of the pot and add the white parts of the scallions, garlic, and ginger. Cook everything for about 1 minute, until very fragrant.
- Stir in the water and napa cabbage. Bring the water to a boil, lower the heat, and simmer the soup for about 10 minutes, stirring occasionally, until the mushrooms are tender and the cabbage is completely wilted.
- While the soup simmers, cook the noodles according to their package directions. Drain them into a colander when done.
- After the soup has simmered for 10 minutes, remove the pot from heat. Ladle a bit of the liquid into a small bowl or container and add the miso paste. Stir to dissolve the miso.
- Pour the miso mixture into the soup and stir in the soy sauce, sriracha sauce, and sesame oil, followed by the cooked noodles and edamame.
- Taste-test the soup and adjust any seasonings to your liking.
- Ladle the soup into bowls and top with the green parts of your scallions and sesame seeds. Serve.
Video
Notes
- Use 8 ounces if substituting dried udon noodles.
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Trying to replicate a good meal at a Japanese restaurant in the UK i cooked this today.. easy to make and family enjoyed it... Better than the restaurant. Will cook this again thanks
Really nice and easy!
I used “ fresh “ udons so I needed to increase the water to 8 cups which in turn meant adding lots more miso.
I also subbed a block of tofu for the edamame which I sautéed with the mushrooms ( used a bunch of different kinds ), in sesame oil , and bok choy instead of cabbage.
Very delicious and easy. A complete meal in a bowl!!