15-Min Miso Mushroom Udon Soup
After a weekend of indulging in rich French dishes, I was seriously craving something light, comforting, and full of flavour.
So I whipped up this speedy Miso Mushroom Udon Soup. It's quick, easy, and oh-so-satisfying - a perfect balance of umami-packed miso broth, earthy mushrooms, silky noodles, and a soft-boiled egg that makes it all come together.
Plus, the best part? It takes just 15 minutes to make. Whether you’re short on time or looking for a cozy bowl of comfort, this dish is guaranteed to hit the spot.
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About this recipe
This Miso Mushroom Udon is the ultimate comfort food, made in just 15 minutes with a handful of pantry staples.
The rich, umami-packed miso broth is the star of the dish, enhanced with light soy sauce and a touch of chilli oil for a mild kick. Tender chestnut mushrooms sautéed in soy sauce and garlic bring a depth of flavour that complements the creamy miso base perfectly.
The silky, chewy udon noodles serve as the hearty foundation of the soup, making each bite feel satisfying and comforting. While udon noodles are the traditional choice for this soup, they’re not the only option.
If you're looking for a gluten-free alternative, soba noodles work wonderfully as well. Made from buckwheat flour, soba noodles offer a slightly nuttier flavour that pairs beautifully with the miso broth.
Whether you go with udon or soba, both noodles soak up the rich broth, making every spoonful packed with flavour.
To top it off, a perfectly soft-boiled egg adds a creamy richness and protein boost, making this dish a well-rounded, comforting meal. It’s the kind of dish that warms you from the inside out, perfect for busy days when you want something easy, delicious, and filling.
Whether you're craving a quick lunch or a simple dinner, this Miso Mushroom Udon checks all the boxes for a satisfying bowl of noodles.
You can get the fresh udon noodles I used here!
Ingredients
- 1 pack fresh udon noodles (or 100g dried udon noodles, cooked according to package instructions)
- 1 tbsp miso paste
- 1/2 tbsp chilli oil (optional if you prefer it less spicy)
- 1 tbsp light soy sauce
- 1 tsp white sugar
- 350ml boiling water
- 50ml oat or soy milk
For the toppings:
- 1 egg
- 100g chestnut mushrooms, sliced and cooked with 1 tbsp soy sauce & 1 clove minced garlic
- Blanched pak choi (or any other greens you like)
- Spring onions, finely sliced
Pair it with
Instructions
- Cook the noodles — Cook your udon noodles according to the package instructions. Once done, drain and set aside.
- Prepare the toppings — In a pan, sauté the chestnut mushrooms with a bit of soy sauce and minced garlic until tender. Blanch pak choi in boiling water for 1-2 minutes, then drain and set aside.
- Boil the egg — Bring water to a gentle simmer and carefully add the egg. Cook for 5-6 minutes for a soft-boiled egg with a runny yolk. Remove and set aside.
- Make the broth — In a large bowl, combine the white miso paste, chilli oil, soy sauce, sugar, boiling water, and oat/soy milk. Stir until the miso paste dissolves and the broth is smooth.
- Assemble the soup — Divide the cooked udon noodles into bowls, pour over the miso broth, and arrange the mushrooms and pak choi on top. Peel the egg and place it in the centre of the soup.
- Serve and enjoy — Add any extra toppings you love and serve hot.
FAQs
Can I use a different type of noodle?
Yes! While udon noodles are a classic choice, you can swap them for soba noodles for a gluten-free option.
Can I make this soup vegan?
Absolutely! Skip the egg and use plant-based milk like almond, coconut, or soy milk. You can also replace the soft-boiled egg with tofu for an added protein boost.
How can I make this soup spicier?
Add more chilli oil, a spoonful of sriracha, or a dash of gochujang to really amp up the flavour.
Can I prepare this dish in advance?
While the noodles and broth are best fresh, you can prepare the broth and mushrooms ahead of time. Just reheat when ready to serve, cook the noodles, and add the toppings.
What can I serve this with?
This soup is a meal on its own, but pairs well with edamame, gyoza, or a simple cucumber salad.
Video demonstration
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