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Creamy Miso Udon Soup

Victoria DeMelo
Homemade Creamy Miso Udon Soup is an easy-to-follow comfort meal with savoury mushrooms, tofu, and udon noodles. It all come together in a creamy coconut-miso broth, topped with sautéed mushrooms, green onions, and a drizzle of chilli oil. Perfect for a cozy meal at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Asian, Japanese
Servings 4 Servings
Calories 480 kcal

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

Video

Nutrition

Serving: 610gCalories: 480kcalCarbohydrates: 46gProtein: 10gFat: 30gSaturated Fat: 21gCholesterol: 1mgSodium: 1200mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 2mg
Keyword 30 minute dinner, comfort food, healthy dinner, lunch, soup
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