---
title: Udon Noodle Soup with Miso Broth
tags:
  - quick
  - main
  - soup
  - japanese
source:
  name: Connoiseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/udon-noodle-soup/
locale: en_US
diet: vegan
servings: 6
prep time: 10min
cook time: 20min
---

>> [auto_scale]: true
>> [duplicate]: ref

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@mushrooms|shiitake mushroom caps{}(cleaned and sliced)
@noodles|frozen udon noodles{750%g}(250 g if using dry)
>> [define]: default


> 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!

Coat the bottom of a #large pot{} with the @peanut oil{2%tbsp} and place it over medium heat.

When the oil is hot, add the @mushrooms{200%g} in an even layer.
Cook the mushrooms for about ~{5%min}, flipping once, until browned.

Push the mushrooms to the side of the pot and add the white parts of the @scallions{3}(white and green parts separated and chopped), @garlic{2%cloves}(minced), and @ginger{1%tsp}(freshly minced).
Cook everything for about ~{1%min}, until very fragrant.

Stir in the @water{1.5%l} and @napa cabbage{150%g}(sliced).
Bring the water to a boil, lower the heat, and simmer the soup for about ~{10%min}, 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.

When the soup is done simmering, remove the pot from heat.
Ladle a bit of the liquid into a small bowl or container and add the @white miso paste{2%tbsp}.
Stir to dissolve the miso.

Pour the miso mixture into the soup and stir in the @soy sauce{3%tbsp}, @sriracha sauce{3%tbsp}, and @toasted sesame oil{1%tsp}, followed by the cooked noodles and @edamame{175%g}.

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 @toasted sesame seeds{}.
Serve.