Miso Udon Noodle Soup with Teriyaki Mushrooms | Recipe | Recipes, Meals, Cooking recipes
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two pictures showing different types of food in the same bowl, one with noodles and another with meat
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thefoodietakesflight.com

Miso Udon Noodle Soup with Teriyaki Mushrooms

4 ratings
· 30min · 2 servings
A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.
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The Foodie Takes Flight | Vegan Asian Recipes

Ingredients

Produce
• 2 cloves Garlic
• 2 King oyster mushrooms, small
• 2 Shiitake mushrooms
• 1 Spring onions or green onions
Refrigerated
• 2 cups Soy milk, plain unsweetened
Canned Goods
• 2 cups Mushroom broth
Condiments
• 1 tbsp Mirin
• 1 tbsp Miso paste
• 1 tbsp Nut butter, plain
• 3 tbsp Soy sauce
• 1 tsp Soy sauce, dark
• 1 tbsp Vegan butter
Pasta & Grains
• 2 servings Udon noodles
Baking & Spices
• 1 Salt
• 1 1/2 tsp Sugar
Oils & Vinegars
• 2 tsp Neutral oil
Beer, Wine & Liquor
• 2 tbsp Sake
Other
• Layu (, Japanese chili oil)

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