Name: Miso Mushroom Udon Soup with Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 200 g udon noodles (fresh or frozen); 1 tablespoon vegetable oil (for sautéing garlic and ginger); 2 cloves garlic (minced); 1 inch ginger (grated); 200 g mushrooms (sliced, button, cremini, or shiitake); 4 cups vegetable broth (choose a low-sodium variety); 3 tablespoons miso paste (white or yellow miso); 2 tablespoons soy sauce (use tamari for gluten-free option); 200 g fresh spinach (washed and roughly chopped); 1 green onion (sliced, for garnish); sesame seeds (toasted, for garnish)

Jump to Recipe Print Recipe

If you’re craving a bowl of something warm, comforting, and packed with umami goodness, look no further than this Miso Mushroom Udon Soup with Spinach. It’s the perfect harmony of tender udon noodles, earthy mushrooms, vibrant spinach, and the rich, savory flavor of miso broth. This soup is not only satisfying but also simple to prepare, making it a go-to recipe for cozy weeknight dinners or whenever you need a nourishing pick-me-up. The combination of fresh ingredients and a deeply flavorful broth means every spoonful is a delight, and the best part? It comes together faster than you’d expect!

The Upside of Miso Mushroom Udon Soup with Spinach

This Miso Mushroom Udon Soup with Spinach is a game-changer in the world of quick, wholesome meals. The miso paste serves as a natural flavor enhancer, offering a delicate saltiness and rich depth that pairs beautifully with the mushrooms’ earthiness. Udon noodles bring a chewy texture that feels indulgent but keeps the dish light. Adding fresh spinach lifts the soup with a pop of color and a boost of nutrients. It’s gluten-free if you use gluten-free soy sauce and udon noodles made from rice or other gluten-free grains, but traditional wheat udon noodles work perfectly for those who can enjoy them.

The soup is naturally filling yet not heavy, making it suitable for lunch or dinner. It’s vegetarian-friendly, easily adaptable for vegan diets by choosing the right miso paste and broth, and the ingredient list keeps pantry staples to a minimum. Whether you’re a seasoned cook or a kitchen newbie, this recipe is approachable and rewarding.

What You’ll Need

200g udon noodles – fresh or frozen udon noodles work best for chewy texture
1 tablespoon vegetable oil – for sautéing garlic and ginger
2 cloves garlic, minced – adds aromatic depth
1 inch ginger, grated – brings warmth and subtle spice
200g mushrooms, sliced – button, cremini, or shiitake for umami flavor
4 cups vegetable broth – choose a low-sodium variety for better control of saltiness
3 tablespoons miso paste – white or yellow miso for a mild, sweet flavor
2 tablespoons soy sauce – adds savory saltiness (use tamari for gluten-free option)
200g fresh spinach – washed and roughly chopped
1 green onion, sliced – for garnish and fresh bite
Sesame seeds – toasted, for garnish and subtle nuttiness

Prep & Cook Tools

Large pot or Dutch oven – to cook the broth and noodles
Wooden spoon or spatula – for sautéing garlic and ginger
Grater – to grate fresh ginger
Knife and cutting board – to slice mushrooms and chop spinach
Measuring spoons and cups – for accurate ingredient amounts
Colander – to drain noodles (if needed)

How to Prepare Miso Mushroom Udon Soup with Spinach

Step 1: Cook the Udon Noodles

Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually 2-3 minutes for fresh or frozen noodles. Once cooked, drain and rinse under cold water to stop cooking and set aside.

Step 2: Sauté Aromatics and Mushrooms

Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring frequently until fragrant, about 1-2 minutes. Add the sliced mushrooms and sauté until they release their moisture and become tender, about 5-7 minutes.

Step 3: Make the Broth

Pour in the vegetable broth and bring to a gentle simmer. In a small bowl, whisk the miso paste with a few tablespoons of hot broth until smooth, then stir this mixture back into the pot. Add soy sauce and adjust seasoning to taste.

Step 4: Add Spinach and Noodles

Add the fresh spinach to the simmering soup, stirring until wilted, about 1-2 minutes. Finally, add the cooked udon noodles to the pot, heating everything through for another 2 minutes.

Step 5: Serve and Garnish

Ladle the soup into bowls. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately while hot and comforting.

In-Season Flavor Ideas

Add thinly sliced carrots or daikon radish for an extra crunch and sweetness.
Top with crispy fried onions or garlic chips for texture contrast.
Stir in some baby bok choy or kale if spinach isn’t available.
Include a splash of toasted sesame oil just before serving for a rich aroma.
For a spicy kick, add a drizzle of chili oil or a few slices of fresh chili pepper.

Slip-Ups to Skip

Don’t boil the miso paste directly, as high heat can kill its beneficial probiotics and alter its flavor.
Avoid overcooking the udon noodles; they should be tender but still have a bit of chew.
Be cautious with soy sauce—start with less and add more if needed to prevent the soup from becoming too salty.
Make sure to rinse cooked noodles under cold water to stop cooking and prevent clumping.

Meal Prep & Storage Notes

This Miso Mushroom Udon Soup with Spinach keeps well in the fridge for up to 3 days. Store the soup in an airtight container. For best texture, store the noodles separately if possible and add them back when reheating to avoid mushiness. Reheat gently on the stove or in the microwave until warmed through. Avoid boiling the soup when reheating to preserve the delicate flavors.

Quick Questions

Can I use dried mushrooms instead of fresh?

Yes, dried mushrooms like shiitake can be a fantastic substitute. Just soak them in warm water for 20-30 minutes before slicing and adding to the soup. They provide an even deeper umami flavor.

Is it possible to make this soup gluten-free?

Absolutely! Use gluten-free udon-style noodles made from rice or other gluten-free grains, and swap regular soy sauce for tamari or coconut aminos to keep it gluten-free while maintaining that savory depth.

Can I prepare this soup in advance?

You can prepare the broth and sautéed mushrooms ahead of time, storing them separately from the noodles and spinach. Add the noodles and spinach fresh when ready to serve for the best texture and flavor.

What type of miso paste works best?

White or yellow miso paste is ideal for this soup because they are milder and sweeter, complementing the mushrooms and spinach without overpowering the broth. Avoid dark miso which can be too intense.

Because You Liked This

Wrap-Up

This Miso Mushroom Udon Soup with Spinach is a beautiful blend of simple, wholesome ingredients that deliver big on flavor and comfort. The tender udon noodles soak up the rich miso broth, while the mushrooms add depth and the spinach brings a fresh, green note. It’s a recipe that’s flexible, easy to make, and perfect for anyone who appreciates a warm bowl of soup that feels both nourishing and satisfying. Whether you’re cooking for yourself, family, or friends, this soup is sure to become a favorite go-to in your kitchen repertoire.

Enjoy your bowl of Miso Mushroom Udon Soup with Spinach — it’s as delicious as it is comforting and perfect for any day you want a little extra warmth and flavor.

Share on Pinterest