Miso udon noodle soup is a warm, comforting dish that combines chewy udon noodles with a rich, savory-miso based broth. You can make it in under 30 minutes with minimal prep, making it a perfect meal for busy weekdays!

If you like this recipe, check out MILK CURRY UDON NOODLE SOUP, CREAMY MISO MUSHROOM UDON, and BEEF YAKI UDON STIR FRY RECIPE.

WHY YOU WILL LOVE THIS RECIPE:

Miso Udon Noodle Soup is a warm, comforting dish that is simple to make yet deeply satisfying and packed with umami flavors. Miso adds a unique depth to the broth, while thick and chewy noodles make it a filling, hearty meal. You can make it under 30 minutes with minimal prep and ingredients, making it a convenient choice for busy weekdays. Plus, it is highly versatile and you can customize the toppings based on your preference. You can add vegetables, tofu, meat, or even a soft-boiled eggs for extra protein.

WATCH MISO UDON NOODLE SOUP VIDEO BELOW:

INGREDIENTS:

Udon Noodles
Garlic
Green Onion
Shiitake Mushroom
Water
Dashi Powder
Soy Sauce
Mirin
Miso Paste
Toppings: Corn, green onion, soft-boiled eggs, sesame seeds, shicimi togarashi

HOW TO MAKE MISO UDON NOODLE SOUP?

COOK THE UDON NOODLES

In this recipe, I used frozen udon noodles. If you are using fresh or frozen udon noodles, cook them according package instructions. Once cooked, drain the noodles, rinse under cold water, and set them aside.

cooking noodles for milk curry udon noodle soup

SAUTE THE AROMATICS

In a pan, heat 1 tbsp of oil. Then add garlic, white parts of green onion, and sliced shiitake mushroom. Sauté for a few minutes until soft and fragrant.

MAKE THE BROTH

Add water, dashi powder, soy sauce, and mirin. Stir to mix and bring the broth to a simmer.

ADD MISO PASTE

Turn the heat to low to avoid overheating the miso. Add miso paste to the broth. Continue stirring until the miso paste is dissolved.

ADD UDON NOODLES AND TOPPINGS

Add cooked udon noodles. Top the noodle soup with corn, green parts of green onion, soft boiled eggs, white sesame seeds, and schichimi togarashi. Serve hot and enjoy!

HOW TO MAKE SOFT BOILED EGGS:

Bring a large pot of water to a boil. Carefully lower the eggs into the boiling water using a strainer, then cover with a lid. Let it cook for 6 minutes for the perfect soft boiled eggs.

Once done, remove the lid and carefully transfer the eggs to a bowl of ice bath. Let them cool for at least 15 minutes before peeling. Gently peel the eggs and set them aside while you prepare for the miso udon noodle soup.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Miso Udon Noodle Soup (Video)

Author: ou.christian

Print Recipe

Description

Miso udon noodle soup is a warm, comforting Japanese dish that combines chewy udon noodles with a rich, savory-miso based broth. You can make it in under 30 minutes with minimal prep, making it a perfect meal for busy weekdays!

Ingredients

Scale

1 serving Frozen Udon Noodles
2 clove garlic, minced
2 green onions, chopped (separate white from green parts)
3 shiitake mushroom, rehydrated and sliced
2 cups water
2 tsp dashi powder
2 tsp soy sauce
2 tsp mirin
1 tbsp miso paste
Toppings: corn, chopped green onions, soft boiled eggs, sesame seeds, shichimi togarashi

Instructions

Cook udon noodles according to package instructions. Drain and rinse under cold water. Then set it aside.
In a pan, heat 1 tbsp of oil. Then add garlic, white parts of green onion, and sliced shiitake mushroom. Sauté for a few minutes until soft and fragrant.
Add water, dashi powder, soy sauce, and mirin. Stir to mix and bring the broth to a simmer.
Turn the heat to low to avoid overheating the miso. Add miso paste to the broth. Continue stirring until the miso paste is dissolved.
Add cooked udon noodles. Top the noodle soup with corn, green parts of green onion, soft boiled eggs, white sesame seeds, and schichimi togarashi. Serve hot and enjoy!