Description
This comforting Udon Noodle Soup with Miso Broth features a savory blend of shiitake mushrooms, napa cabbage, and tender udon noodles in a flavorful miso-based broth. Enhanced with garlic, ginger, soy sauce, and a touch of sriracha for mild heat, this easy-to-make soup is garnished with toasted sesame seeds and makes for a perfect warming meal anytime.
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 & Flavorings
- 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 & Garnish
- 1 cup frozen shelled edamame, thawed
- Toasted sesame seeds, for serving
Instructions
- Heat the oil and sauté aromatics: In a large pot, heat 2 tablespoons of peanut oil over medium heat. Add the sliced shiitake mushrooms, white parts of the scallions, minced garlic, and freshly grated ginger. Sauté for about 3-5 minutes until the mushrooms are tender and fragrant.
- Add water and cabbage: Pour in 6 cups of water and bring the mixture to a simmer. Add the sliced napa cabbage and cook for 5 minutes until the cabbage begins to soften.
- Prepare the udon noodles: Add the frozen udon noodles directly to the pot. Stir occasionally to separate the noodles and cook for 3-4 minutes until heated through and tender.
- Incorporate flavorings: Lower the heat to medium-low. Stir in 2 tablespoons of white miso paste until fully dissolved into the broth. Add 3 tablespoons of soy sauce and 1 teaspoon of sriracha sauce, adjusting to taste. Finish by stirring in 1 teaspoon of toasted sesame oil for added aroma.
- Add edamame and scallion greens: Fold in 1 cup of thawed frozen edamame and the green parts of the scallions. Cook for an additional 1-2 minutes to warm the edamame.
- Serve: Ladle the hot soup into bowls and sprinkle with toasted sesame seeds as a garnish. Serve immediately while hot and enjoy!
Notes
- For a richer broth, you can substitute some of the water with vegetable or dashi stock.
- Adjust the sriracha and soy sauce quantities to suit your preferred spice and salt levels.
- To keep this recipe vegan, ensure the miso paste and soy sauce are free from animal products.
- Frozen udon noodles do not need to be thawed before adding to the soup; add them directly from the freezer.
- Use peanut oil or another neutral oil with a high smoke point to best sauté the mushrooms and aromatics.
Keywords: Udon noodle soup, miso broth, vegetarian soup, Japanese noodle soup, comfort food, easy soup recipe