1. Cook the noodles
   Start by cooking your udon noodles according to the package instructions if you’re using dried noodles, or just heat up the fresh noodles for a few minutes in boiling water. Once done, drain and set aside.
2. Prepare the toppings
   In a pan, sauté the chestnut mushrooms with a bit of soy sauce and minced garlic for a few minutes until they’re tender and have soaked up all the flavours. Blanch your other veggie toppings such as pak choi in boiling water for 1-2 minutes, or until it wilts, then drain and set aside.
3. Boil the egg - you can also make some Japanese soy marinated eggs (recipe attached on the left)
   In a small pot, bring water to a gentle simmer, then carefully add the egg (preferably at room temperature). Let it cook for about 5-6 minutes for a soft-boiled egg with a runny yolk. Once done, carefully remove it and set it aside.‍
4. Make the broth
   In a large bowl, combine the white miso paste, chilli oil (if using), soy sauce, sugar, boiling water, and oat/soy milk. Stir until the miso paste dissolves and the broth becomes smooth. ‍
5. Assemble the soup
   Divide the cooked udon noodles into bowls, pour over the miso broth, and arrange the mushrooms and pak choi on top. Finally, gently peel the egg and place it in the centre of the soup. Break the yolk and watch that golden goodness swirl through the broth!
6. Serve and enjoy
   Add any extra toppings you love - chopped spring onions, a dash of soy sauce, or a sprinkle of sesame seeds - and serve hot. This bowl of miso mushroom udon is the perfect quick, comforting meal to satisfy your noodle cravings!

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Serving Suggestions

This Miso Mushroom Udon Soup is a versatile dish that pairs well with simple sides. Consider serving it with:

• A side of edamame or Japanese pickles for a complete meal.
• A small plate of gyoza or vegetable tempura for a more indulgent treat.
• A refreshing cucumber salad or seaweed salad to balance the soup's richness.

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Tips for the Best Miso Mushroom Udon Soup

1. Choose the Right Miso Paste:
   White miso (shiro miso) has a mild, slightly sweet flavour, while red miso (aka miso) is saltier and more robust. Pick one that suits your taste preference, or mix them for a balanced flavour.
2. Customise Your Mushrooms:
   Shiitake mushrooms provide a rich, meaty texture, while oyster mushrooms add a delicate touch. If you’re in a pinch, button mushrooms work just fine too.
3. Don’t Boil the Miso:
   To preserve the flavour and probiotics in miso, always add it at the end and avoid boiling the soup once it’s added.
4. Experiment with Add-Ins:
   This recipe is a great base, but don’t hesitate to make it your own. Add spinach, bok choy, or even corn for extra veggies. Tofu cubes or a soft-boiled egg can boost the protein content, while a drizzle of chilli oil can give it a spicy kick.

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FAQs

Can I use a different type of noodle?

Yes! While udon noodles are a classic choice, you can swap them out for soba noodles for a gluten-free option.

Soba noodles are made from buckwheat flour, giving them a slightly nuttier flavour that pairs beautifully with the miso broth. You can also try rice noodles or even ramen for a different twist. Just adjust the cooking times as needed, as each type of noodle may require different preparation.

Can I make this soup vegan?

Absolutely! To make this dish vegan, skip the egg and use plant-based milk like almond, coconut, or soy milk instead of oat or soy milk. You can also replace the soft-boiled egg with tofu for an added protein boost. The miso and soy sauce already provide a ton of umami, so you won’t miss the egg at all!

How can I make this soup spicier?

If you're craving extra heat, you can add more chilli oil or a spoonful of sriracha to the broth. For an added spicy kick, you can also sprinkle some red pepper flakes or use a dash of gochujang (Korean chili paste) to really amp up the flavour.

Can I prepare this dish in advance?

While the noodles and broth are best enjoyed fresh, you can prepare the broth and mushrooms ahead of time. Just reheat the broth when you're ready to serve, cook the noodles, and add the toppings.

The soft-boiled egg is best cooked right before serving, but you can also prep the mushrooms and pak choi in advance.

What can I serve this with?

This soup is a meal on its own, but you can also serve it with a side of pickled vegetables, steamed dumplings, or a simple salad to round out the meal. If you like a bit of crunch, a sprinkle of sesame seeds or chopped green onions on top will add an extra burst of flavour and texture.