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Homemade Miso Mushroom Udon Soup with Spinach photo

Miso Mushroom Udon Soup with Spinach

This Miso Mushroom Udon Soup with Spinach is warm, comforting, and packed with umami goodness for a nourishing, quick, and easy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Japanese
Ingredients Equipment Method Notes

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

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Grater
  • Knife and cutting board
  • Measuring spoons and cups
  • Colander

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle the soup into bowls. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately while hot and comforting.

Notes

  • Store noodles separately from the broth to prevent them from becoming mushy during storage.
  • Avoid boiling the miso paste directly to preserve its probiotics and flavor.
  • Use gluten-free udon noodles and tamari soy sauce for a gluten-free version of this soup.
  • For extra flavor, add a splash of toasted sesame oil or a drizzle of chili oil before serving.
  • Reheat gently to maintain the soup's delicate flavor and texture.