JapaneseMainsMeatlessPlant-based
Miso Mushroom Udon
Chewy udon in a savoury miso broth with browned mushrooms and greens. A fast, warming bowl.
Ingredients
Quantities for 2. Tick things off as you go.
Method
Brown the mushrooms
Heat the oil in a wide pan over high heat for 1 minute until shimmering. Add mushrooms in one uncrowded layer, in batches if needed, and fry for 4 to 5 minutes, turning occasionally, until deeply browned.
Cook the aromatics
Reduce the heat to medium, add the garlic and ginger, and cook for 30 seconds, stirring constantly, until fragrant but not browned.
Simmer the stock
Pour in the stock, bring to a gentle simmer over medium-high heat, and cook for 2 minutes until steaming and lightly bubbling.
Mix in the miso
Whisk the miso with a ladle of hot stock until smooth, then stir it and the soy sauce into the pan over low heat for 1 minute, keeping the broth below a boil.
Heat the noodles and greens
Separate the fresh udon gently by hand, then add it and the pak choi to the broth; simmer gently for 1 to 4 minutes, following the packet timing, until noodles are hot and pak choi is just tender.
Taste and adjust
Taste the broth over low heat; if it tastes flat, stir in soy sauce ¼ teaspoon at a time, or miso ½ teaspoon at a time, until savoury and balanced, keeping it below a boil.
Serve
Ladle the soup into two bowls immediately and top with the spring onions and chilli oil.
Tips
- Use a wide pan and brown the mushrooms in uncrowded batches for good colour.
- Fresh udon varies in preparation and cooking time; follow the packet directions, and if it says to boil separately, cook and drain the noodles before adding them to the finished broth to heat through.
- Taste the broth before serving, since stock, miso and soy sauce vary in saltiness. Add seasoning gradually and keep the broth below a boil.
Swaps
- Use shiitake mushrooms in place of brown mushrooms.
- Use spinach instead of pak choi and stir it into the broth for the final minute.
- Use tamari in place of soy sauce.
Storing
Store cooled leftovers in a sealed container in the refrigerator for up to 2 days. The noodles soften and absorb broth as they sit. Reheat gently until steaming hot, adding a splash of water if needed.
Nutrition per serving
430 kcal · protein 18 g · carbs 69 g · fat 10 g · fibre 7 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
