Name: Shiitake Mushroom Udon Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 8 ounces udon noodles; 6 cups vegetable broth; 2 tablespoons soy sauce; 1 tablespoon Mirin; 1 tablespoon red miso paste; 1 teaspoon sesame oil; 1 tablespoon vegetable oil; 1 cup whole shiitake mushrooms, stems removed; 1/2 yellow onion, thinly sliced; 1 carrot, thinly sliced into 1 inch pieces; 1 inch fresh ginger root, minced; 2 teaspoons garlic, minced; 4 cups napa cabbage, chopped into 1 inch pieces; 6 ounces firm or extra firm tofu, cut into half inch cubes; Thinly sliced green onion, for garnish; Sesame seeds, for garnish; Togarashi spice, for garnish

Jump to Recipe

If you’re craving a comforting bowl of warmth filled with rich, earthy flavors, this Shiitake Mushroom Udon Noodle Soup is going to be your new best friend. Imagine silky udon noodles swimming in a fragrant broth packed with the intense umami of shiitake mushrooms, brightened by ginger and garlic, and rounded out with tender tofu and napa cabbage. This dish isn’t just soup; it’s like a cozy hug in a bowl that satisfies your soul and your taste buds in one delicious spoonful.

Shiitake Mushroom Udon Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the simplicity of this ingredient list—each component plays an essential role in creating the perfect balance of flavors and textures in your Shiitake Mushroom Udon Noodle Soup. From the hearty chew of udon noodles to the deep umami richness of miso and soy sauce, these ingredients come together beautifully to deliver a soul-soothing dish.

8 ounces udon noodles: These thick Japanese noodles provide a wonderfully chewy texture that holds up perfectly in broth.
6 cups vegetable broth: Acts as the flavorful liquid base, bringing all ingredients together with warmth and depth.
2 tablespoons soy sauce: Adds saltiness and layers of umami that enhance the mushrooms and broth.
1 tablespoon Mirin: A touch of sweetness and acidity that balances the savory elements.
1 tablespoon red miso paste: Brings a fermented, savory richness key to authentic Japanese soups.
1 teaspoon sesame oil: Adds a subtle nutty aroma and flavor that lifts the entire dish.
1 tablespoon vegetable oil: Used to sauté the vegetables and release their natural sweetness.
1 cup whole shiitake mushrooms, stems removed: The star ingredient with its meaty texture and earthy umami punch.
1/2 yellow onion, thinly sliced: Provides gentle sweetness and depth as it softens in the pot.
1 carrot, thinly sliced into 1-inch pieces: Adds mild sweetness and a touch of vibrant color.
1 inch fresh ginger root, minced: Brings brightness and a slight zing that awakens the palate.
2 teaspoons garlic, minced: Offers a warm, aromatic base to complement the ginger and mushrooms.
4 cups napa cabbage, chopped into 1-inch pieces: Delivers a tender crunch and freshness that balances the richness.
6 ounces firm or extra firm tofu, cut into half-inch cubes: Adds protein and soaks up the savory broth perfectly.
Thinly sliced green onion, sesame seeds, and Togarashi spice to garnish: These finishing touches add color, texture, and a slight spicy kick.

How to Make Shiitake Mushroom Udon Noodle Soup

Step 1: Prepare the Udon Noodles

Start by cooking the udon noodles according to the package instructions. It’s best to cook them just right—soft yet with a springy bite that will hold up in the soup. Once cooked, drain and set them aside so they’re ready to welcome the piping hot broth later.

Step 2: Sauté the Aromatics and Vegetables

In a large pot over medium heat, combine the sesame oil and vegetable oil. Toss in the thinly sliced onion, carrot pieces, minced ginger, and garlic. Cook these together until they soften and their fragrances fill your kitchen, about five minutes. This step builds the flavor foundation and softens the vegetables just right before adding the greens and mushrooms.

Step 3: Add Mushrooms and Napa Cabbage

Next, stir in the shiitake mushrooms and napa cabbage. Continue cooking for another five minutes, stirring frequently. This softens the cabbage and lets the mushrooms release their signature earthiness, creating the heart of the Shiitake Mushroom Udon Noodle Soup.

Step 4: Build the Broth

Pour in the vegetable broth, soy sauce, Mirin, and miso paste. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Let everything meld together for about five minutes, stirring occasionally to dissolve the miso evenly and deepen the broth’s flavor.

Step 5: Add Tofu and Simmer

Gently add the cubed tofus to the pot and allow the soup to simmer for an additional two minutes. This keeps the tofu tender and warm, allowing it to soak in the flavors without falling apart. It’s the perfect protein addition that complements the mushrooms and noodles beautifully.

Step 6: Assemble and Serve

Place a generous serving of udon noodles into each soup bowl. Ladle the hot broth, packed with mushrooms, tofu, and vegetables, over the noodles. Finally, garnish with sliced green onions, sesame seeds, and a sprinkle of Togarashi spice if you like a little heat. Serve this bowl of comfort immediately for the best experience.

How to Serve Shiitake Mushroom Udon Noodle Soup

Garnishes

The garnish brings your Shiitake Mushroom Udon Noodle Soup to life. Thinly sliced green onions add a fresh bite and pop of color. Toasted sesame seeds give a delicate crunch and nuttiness, while Togarashi spice adds a subtle but exciting heat that awakens the senses. Don’t skimp on these—they make every spoonful memorable.

Side Dishes

Pair this soup with simple yet complementary sides such as steamed edamame sprinkled with sea salt or crunchy Japanese pickles. A light cucumber sunomono salad also brightens the meal and adds a refreshing contrast to the rich broth. These sides keep the overall experience balanced and satisfying.

Creative Ways to Present

For a beautiful presentation, serve the soup in deep ceramic bowls with matching spoons. Add a small bamboo leaf or a sprig of fresh cilantro on the side for an elegant touch. You can even arrange the tofu cubes on top like little gems or float baby spinach leaves on the hot broth for an extra layer of greenery and nutrition.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Keeping the noodles apart prevents them from becoming mushy, ensuring the texture stays just right when reheated.

Freezing

Freezing the broth with vegetables and tofu is possible but avoid freezing the cooked noodles as they tend to get gummy. Freeze the soup base in a sealed container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating with freshly cooked udon noodles.

Reheating

Reheat the broth gently on the stove over low to medium heat until hot. Add freshly cooked noodles when serving to keep that signature chewy texture. Avoid microwave reheating noodles alongside broth for the best taste and consistency.

FAQs

Can I use dried shiitake mushrooms instead of fresh?

Absolutely! Just soak dried shiitakes in warm water for about 20 minutes until softened, then drain. Using the soaking liquid in the broth adds extra depth of flavor to your Shiitake Mushroom Udon Noodle Soup.

Is this recipe vegetarian or vegan?

This soup is entirely vegetarian and can easily be vegan if you ensure your miso paste does not contain fish products. Double-checking labels ensures your comforting bowl meets your dietary preferences.

Can I substitute udon noodles for another type?

While udon noodles have a unique chewy texture perfect for this soup, you can swap in soba, ramen, or even rice noodles if needed. Just adjust cooking times accordingly to maintain the best texture.

How spicy is Togarashi spice?

Togarashi adds a mild to moderate heat with a citrusy tinge. It’s optional but highly recommended for those who love a little kick. You can always sprinkle less or omit it if you prefer a milder soup.

Can I add other vegetables to this soup?

Definitely! Spinach, bok choy, or even sliced bell peppers can be delicious additions. Just add them towards the end of cooking to keep their vibrant colors and textures.

Final Thoughts

There is something truly special about a bowl of Shiitake Mushroom Udon Noodle Soup that comforts like no other meal. It’s incredibly inviting, easy to make, and packed with flavors that draw you in with every spoonful. Whether you’re feeding yourself after a long day or impressing friends with a cozy homemade meal, this soup is sure to become a beloved classic. So go ahead—grab those shiitake mushrooms and fresh noodles, and treat yourself to a bowl of happiness!

Shiitake Mushroom Udon Noodle Soup Recipe

★★★★★

4.7 from 5 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A comforting and flavorful Shiitake Mushroom Udon Noodle Soup made with fresh shiitake mushrooms, tender napa cabbage, and silky tofu in a savory miso and vegetable broth, perfect for a wholesome vegan meal.

Instructions

Cook the udon noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain them well and set aside to prevent overcooking.
Sauté aromatics and vegetables: In a large pot over medium heat, add the sesame oil and vegetable oil. Sauté the thinly sliced onion, carrot pieces, minced ginger, and minced garlic for about 5 minutes, stirring frequently until the vegetables soften and become fragrant.
Add mushrooms and cabbage: Stir in the whole shiitake mushrooms (without stems) and chopped napa cabbage. Continue cooking for another 5 minutes, stirring often, until the cabbage and mushrooms have softened and released their flavors.
Build the soup base: Pour in the vegetable broth, then add soy sauce, Mirin, and red miso paste to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally to incorporate the miso evenly throughout the broth.
Add tofu and finish simmering: Gently add the cubed firm tofu into the simmering soup and cook for an additional 2 minutes to warm through and allow tofu to absorb flavors.
Assemble and serve: Divide the cooked udon noodles into serving bowls. Ladle the hot soup with vegetables and tofu over the noodles. Garnish generously with thinly sliced green onions, sesame seeds, and a sprinkle of Togarashi spice for a touch of heat and extra flavor. Serve immediately to enjoy the soup at its best.

Notes

For best texture, do not overcook the udon noodles; drain immediately after cooking.
If shiitake mushrooms are unavailable, cremini or button mushrooms can be used as substitutes.
Adjust the amount of Togarashi spice according to your preferred spice level or omit if sensitive to heat.
This soup is naturally vegan and gluten-free when using gluten-free udon noodles and tamari instead of soy sauce.
Leftovers keep well refrigerated for up to 2 days, but noodles may absorb broth and become softer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: Japanese