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Bowl of Udon Noodle Soup with chopsticks.
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5 from 11 votes

Udon Noodle Soup with Miso Broth

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American, Japanese
Servings: 6
Calories: 293kcal
Author: Alissa Saenz

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
US Customary - Metric

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

  1. Use 8 ounces if substituting dried udon noodles.

Nutrition

Serving: 1.5cups | Calories: 293kcal | Carbohydrates: 48.8g | Protein: 8.5g | Fat: 7.6g | Saturated Fat: 1.3g | Sodium: 1123mg | Potassium: 231mg | Fiber: 5g | Sugar: 2.3g | Calcium: 81mg | Iron: 3mg