Miso Mushroom Udon Noodle Soup

• 8 cups vegetable broth
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced cremini mushrooms
• 1/2 cup sliced oyster mushrooms
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 1/4 cup miso paste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 8 ounces dried udon noodles
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon toasted sesame seeds (for garnish)
• 1 tablespoon rice vinegar (optional)

Steps

1. 1 Bring vegetable broth to a simmer in a large pot.
2. 2 Add all sliced mushrooms and cook until tender, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for an additional minute.
4. 4 Dissolve miso paste and soy sauce in a bit of hot broth, then stir back into the pot.
5. 5 Cook udon noodles according to package instructions; drain and add to the broth.
6. 6 Toss in sesame oil and adjust seasoning with rice vinegar if desired.
7. 7 Ladle into bowls, garnish with green onions, cilantro, and sesame seeds.
8. 8 Serve hot and enjoy!

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add soft-boiled eggs for a heartier meal.
• Include shredded cooked chicken for extra protein.

Substitutions

• Substitute miso paste with a gluten-free variety for a gluten-free option.
• Use soba noodles if you prefer a buckwheat flavor.

Pairings

• Pairs well with steamed edamame or pickled ginger.
• Serve with a Japanese green tea for a traditional touch.

Nutrition

Tips

• For extra flavor, toast sesame seeds in a dry pan before garnishing.
• Use a mix of fresh herbs if cilantro isn't your thing.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crispy tofu or a simple green salad.
• A sprinkle of chili oil adds a spicy kick.

FAQ