This Creamy Miso Udon Soup is the ultimate comfort food. This recipe combines earthy mushrooms, tender udon noodles, and a luscious creamy miso broth for a harmonious blend of flavours. Whether you’re craving a warming bowl of soup on a chilly day or looking to impress with an easy-to-make, restaurant-quality dish, this soup offers both simplicity and sophistication. With the added bonus of customizable toppings like sautéed mushrooms, green onions, and a drizzle of chilli crisp, you can elevate your weeknight dinner ideas!
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MY INSPIRATION BEHIND THIS RECIPE
I am a huge soup lover! I also love miso, udon and umami flavour so I thought why not put all of that together to make a delicious soup! With the addition of the golden brown mushrooms, baby bok choy and soft tofu there is so many plant based yummy ingredients. I love to add chilli crisp and green onions on top! This is a great easy weeknight dinner because it is easy, customizable and super comforting! 🍜
WHY YOU'LL LOVE THIS CREAMY MISO UDON SOUP
- Customizable Creations: Tailor your soup with toppings like sautéed mushrooms, fresh green onions, and a drizzle of aromatic sesame oil, allowing you to craft a bowl that suits your palate.
- Quick and Easy: Enjoy a gourmet-quality meal in under 30 minutes, making it an ideal choice for busy weeknights when you crave something comforting and nourishing.
- Versatile and Adaptable: Whether you follow a vegan or omnivorous diet, this recipe accommodates various dietary preferences, ensuring everyone can savor its indulgent taste.
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INGREDIENTS NEEDED
- Fresh Mushrooms: These mushrooms add a savory and earthy flavor to the soup, providing a delightful umami element and a satisfying texture.
- Butter: Butter is used to sauté the sliced mushrooms, enhancing their flavour and helping them brown beautifully.
- Vegetable Broth: The vegetable broth serves as the base of the soup, providing a rich and savoury liquid that carries the other flavours.
- Coconut Milk: Coconut milk adds creaminess and a hint of coconut flavour to the broth, contributing to the soup’s creamy and comforting character.
- Miso Paste: Miso paste introduces a complex and salty umami taste to the broth, creating depth of flavour and that characteristic miso richness.
- Soy Sauce: Soy sauce further enhances the savoury notes of the soup while adding a touch of saltiness and a hint of soy umami.
- Oyster Sauce: Oyster sauce contributes a sweet and savory richness, enhancing the overall depth and complexity of the broth.
- Garlic: Minced garlic infuses the soup with a fragrant and aromatic quality, adding a layer of pungent flavour.
- Ginger: Grated ginger provides a zesty and slightly spicy kick, along with a bright and fresh aroma that complements the other ingredients.
- Vegetable Oil: Vegetable oil is used for sautéing the garlic and ginger, ensuring they release their flavours and aromas into the broth.
- Udon Noodles: Udon noodles are the heart of the soup, supplying a comforting and substantial element, perfect for slurping.
- Baby Bok Choy: Chopped baby bok choy adds a tender, leafy green component to the soup, contributing both nutrition and freshness.
- Soft Tofu: Soft tofu provides a silky and protein-rich addition to the soup, soaking up the flavours of the broth.
- Green Onions: Thinly sliced green onions serve as a vibrant garnish, offering a mild onion flavor and a pop of color.
- Chili Crisp: Chili crisp is an optional garnish that provides a spicy kick and extra flavor intensity for those who enjoy added heat in their soup.
HOW TO MAKE CREAMY MISO UDON SOUP
Prepare all your ingredients by slicing the mushrooms, mincing garlic, grating ginger, chopping bok choy, and cubing tofu.
Cook the udon noodles according to package instructions. Drain and set aside.
Heat a large skillet over medium-high heat. Add the sliced mushrooms and cook until they start to brown, about 5 minutes. This method is call dry heat and it results in delicious golden brown mushrooms.
Add the butter, salt, and pepper to the pan with the mushrooms. Continue to cook for another 2-3 minutes, stirring occasionally, until the mushrooms are browned and tender. Remove from heat and set aside.
In a large soup pot or Dutch oven, heat the vegetable oil over medium heat.Add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Pour in the vegetable broth, coconut milk, miso paste, soy sauce, and oyster sauce. Stir well to combine. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 5-7 minutes to allow the flavors to meld together. Taste and adjust the seasoning if needed.
Add the chopped baby bok choy and cubed tofu to the simmering broth. Cook for 2-3 minutes, or until the bok choy is tender and the tofu is heated through.
Add a desired amount of cooked Udon noodles to your serving bowl. Ladle the creamy miso broth over the noodles. Top each bowl with the sautéed mushrooms, sliced green onions, and for an extra kick of heat add a spoonful of chili crisp oil to taste.
VIC'S QUICK TIPS FOR CREAMY MISO UDON SOUP
- Cooking the Udon Noodles Separately: For the best texture and to prevent them from becoming overly starchy, it’s essential to cook the udon noodles separately according to package instructions. This ensures they are cooked to perfection before adding them to the soup.
- Dry Heat for Mushrooms Before Seasoning: Dry heating the sliced mushrooms before adding salt, pepper, and butter is crucial for achieving a flavorful and nicely browned mushroom topping. This process allows the mushrooms to release their moisture first, enhancing their umami flavor, and then the salt, pepper, and butter can be added to further elevate their taste and texture.
- Customization & Spice Level: Feel free to customize this recipe to suit your taste preferences. You can experiment with different mushroom varieties, adjust the level of spiciness by adding or omitting the optional chili crisp, and tailor the ingredients to your liking. Enjoy making this dish uniquely yours!
SERVING SUGGESTIONS & STORING
- Customize Heat: Since the chili crisp is optional, be sure to ask your guests about their spice preferences before adding it. You can also provide it on the side so that everyone can adjust the spiciness to their liking.
- Pair with Sides: This soup can be a complete meal on its own, but it pairs wonderfully with additional side dishes such as spring rolls, tempura, or a fresh cucumber salad for added variety.
- Serve Hot: Ensure that the soup is served piping hot to fully enjoy its rich and comforting flavours.
- Refrigerate Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. Be sure to consume them within 2-3 days for the best quality.
- Reheat Gently: When reheating, use a gentle stovetop method to maintain the soup’s creamy texture. You may need to add a bit of extra broth to achieve the desired consistency.
- Freezing Caution: While it’s possible to freeze this soup, be aware that the texture of the tofu and bok choy may change upon thawing, as they can become slightly mushy. If you plan to freeze it, do so without the tofu and bok choy, and add those ingredients when you reheat the soup.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Butter: Substitute butter with a dairy-free margarine or coconut oil.
- Creamy Broth: Ensure your vegetable broth is dairy-free. Replace canned coconut milk with a dairy-free coconut milk alternative, such as almond or cashew milk.
- Protein Variations: Experiment with different protein sources such as seitan, tempeh, or edamame instead of tofu.
- Vegetable Choices: Customize the vegetables by adding or substituting with ingredients like spinach, kale, or bean sprouts.
- Broth Flavor: Play with the flavor profile by using different types of miso paste (white, red, or yellow) for unique variations.
- Noodle Types: Swap udon noodles for other types like soba noodles, rice noodles, or even spiralized vegetables for a low-carb option.
- Spice Level: Adjust the heat level by varying the amount of chili crisp or using alternative hot sauces or chili pastes to suit your taste.
RECIPE FAQ
Yes, you can use a variety of mushrooms based on your preference. Shiitake and cremini mushrooms are recommended in the recipe, but you can experiment with other varieties like button mushrooms, portobello, or wild mushrooms for unique flavors and textures.
If you don’t have miso paste, you can try using soybean paste or tahini as a replacement. While the flavor profile will be slightly different, it will still add depth and umami to the broth.
Absolutely! To make this recipe gluten-free, use gluten-free udon noodles or replace them with rice noodles. Also, make sure to use gluten-free soy sauce and oyster sauce, or opt for gluten-free alternatives.
Yes, you can make this soup ahead of time and store it in the refrigerator. When reheating, gently warm it on the stovetop over low heat to maintain its creamy texture. You may need to add a bit of extra broth if it thickens during storage.
To make this recipe vegetarian or vegan, replace oyster sauce with a vegetarian oyster sauce made from mushrooms or use hoisin sauce, which adds a similar depth of flavor without the seafood element. Make sure the hoisin sauce is vegan-friendly if needed.
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Equipment:
- Large Pot
- Skillet/Pan
Ingredients:
- 8 oz Shittake or Cremini Mushrooms, sliced
- 2 Tablespoons Butter or Margarine
- Salt & Pepper, to taste
- 4 Cups (Vegan) Beef or Vegetable Broth, low sodium
- 1 Can (13.5oz) Coconut Milk, full fat
- 3 Tablespoons Miso Paste
- 2 Tablespoons Soy Sauce
- 1 Tablespoon (Vegan) Oyster Sauce
- 1 Tablespoon Vegetable Oil
- 2 Cloves Garlic, minced
- 1 Inch Ginger, grated
- 8 oz Udon Noodles
- 2 Cups Baby Bok Choy
- 1 Block (345g) Soft or Silken Tofu, drained and cubed
- ¼ Cup Green Onions, sliced
- 4 Tablespoons Chilli Crisp Oil
Instructions:
- Prepare all your ingredients by slicing the mushrooms, mincing garlic, grating ginger, chopping bok choy, and cubing tofu.
- Cook the udon noodles according to package instructions. Drain and set aside.8 oz Udon Noodles
- Heat a large skillet over medium-high heat. Add the sliced mushrooms and cook until they start to brown, about 5 minutes. This method is call dry heat and it results in delicious golden brown mushrooms.8 oz Shittake or Cremini Mushrooms,
- Add the butter, salt, and pepper to the pan with the mushrooms. Continue to cook for another 2-3 minutes, stirring occasionally, until the mushrooms are browned and tender. Remove from heat and set aside.2 Tablespoons Butter or Margarine, Salt & Pepper,
- In a large soup pot or Dutch oven, heat the vegetable oil over medium heat.Add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.1 Tablespoon Vegetable Oil, 2 Cloves Garlic,, 1 Inch Ginger,
- Pour in the vegetable broth, coconut milk, miso paste, soy sauce, and oyster sauce. Stir well to combine. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 5-7 minutes to allow the flavors to meld together. Taste and adjust the seasoning if needed.4 Cups (Vegan) Beef or Vegetable Broth,, 1 Can (13.5oz) Coconut Milk,, 3 Tablespoons Miso Paste, 2 Tablespoons Soy Sauce, 1 Tablespoon (Vegan) Oyster Sauce
- Add the chopped baby bok choy and cubed tofu to the simmering broth. Cook for 2-3 minutes, or until the bok choy is tender and the tofu is heated through.2 Cups Baby Bok Choy, 1 Block (345g) Soft or Silken Tofu,
- Add a desired amount of cooked Udon noodles to your serving bowl. Ladle the creamy miso broth over the noodles. Top each bowl with the sautéed mushrooms, sliced green onions, and for an extra kick of heat add a spoonful of chili crisp oil to taste.¼ Cup Green Onions,, 4 Tablespoons Chilli Crisp Oil
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