Is there anything better than a bowl of hot noodle soup on a cold day? Or any day really? I’m a big fan of noodle soups pretty much any time of year. And udon noodles are pretty much the ultimate delicious and comforting noodles. If you’ve never cooked with udon noodles before, you’re in for a treat! These Japanese noodles are long and fat and squishy, so they’re really fun to eat, and they make for a soup that’s really satisfying. There are lots of variations on the concept of udon noodle soup, including many traditional ones from Japan. My version uses some inspiration from these recipes, but I can’t say it’s exactly authentic. I threw in a bunch of my favorite ingredients and seasonings and ended up with what I think is a pretty amazing bowl of soup.
Ingredients You’ll Need
Peanut oil. Feel free to substitute another high-heat oil, such as canola, corn, or vegetable oil.Shiitake mushrooms.Scallions.Garlic.Ginger.Water.Napa cabbage. You could use another variety of green if you’d like. Spinach or baby bok choy would be great in this recipe. Just remember to adjust the cooking time as needed — softer greens cook quicker, while firmer ones take more time.Udon noodles. We’re using frozen udon noodles, which tend to be much plumper than the dried variety. Be sure to check the ingredients on your noodle package to ensure they’re vegan. I was pleasantly surprised to find that both brands at my store (Twin Marquis and Wegman’s brand) were vegan! You can substitute dried noodles if absolutely necessary.Miso paste. The recipe calls for white miso paste, but you can substitute another variety if needed.Soy sauce. Tamari or liquid aminos could be substituted.Sriracha sauce. You could use chili oil or chili paste instead if you’d like, or leave it out for a heat-free soup.Toasted sesame oil.Frozen shelled edamame.Sesame seeds.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat up your oil in a large pot, preferably one with a good nonstick surface. Add sliced shiitake mushrooms and cook them for 5 minutes or so, flipping once, until they begin to brown.Push the mushrooms to the side and add your aromatics: the white parts of your scallions, minced garlic, and grated ginger. Cook everything briefly until it becomes very fragrant.Add water and napa cabbage to the pot and bring the liquid to a boil, then lower the heat and let it simmer.Cook your noodles according to the package directions while the soup simmers.
Take the soup off of the burner. Make sure the soup stops boiling before you add the miso paste. This will avoid killing all the beneficial probiotics it contains!Ladle a bit of soup into a small bowl or cup, then mix in the miso. Stir or whisk it up to fully dissolve the miso, then stir the mixture into your soup.Add the cooked noodles, soy sauce, sesame oil, and edamame.
Ladle your soup into bowls and top them with the green parts of your scallions and toasted sesame seeds.Dig in!
Leftovers & Storage
This soup is best served immediately, but if you have leftovers they’ll keep in a sealed container in the fridge for about 3 days.
More Asian-Inspired Noodle Soups
Vegan PhoVegan RamenRed Curry Noodle SoupMiso Soba Noodle Soup
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