If you’re like me and you can’t resist a delicious bowl of noodles, wait until you try this miso udon noodle soup. You’re probably already familiar with udon noodle soup and miso soup, but this delicious fusion combines the best of both worlds.
Why you’ll love this recipe
From the hearty udon noodles to the savory homemade miso broth, one bite of this noodle soup will make you realize why it’s so special.
The miso soup is the heart of this dish – starting with the homemade dashi broth which provides a robust and umami base. To bring the broth to life, red miso, mirin, and mushroom powder are added which creates layers upon layers of flavor.
Now, the toppings are where the fun starts. To add a variety of textures, I used fish cakes, tofu skin, and sauteed oyster mushrooms. And for a pop of bright colors and flavors, I opted for scallions, garlic chips, and sliced red hot peppers. Lastly, an egg is almost essential in a noodle soup dish, and this one is no exception.
While these were my preferences for this particular day, the beauty of this recipe is that the toppings can be as customizable as you want them to be! For a spicier soup, you can add chili oil or more peppers. Want a heartier and protein-pack meal? Toss in some chicken or tofu. This recipe is all about making it your own, and that’s why you’re going to love it.
How do I prepare Miso Udon Noodle Soup?
To get started, just follow the steps below!
Step 1: Make the dashi broth
In a pot, combine water and dried kelp. Simmer for 10 minutes over medium heat.
After 10 minutes, add the dried bonito flakes. Once it comes to a simmer, turn off the heat then steep for 15 minutes. Strain well then set aside.
Step 2: Add the seasonings to the broth
Bring the dashi broth to a simmer over medium heat. Using a fine mesh sieve, dissolve the red miso into the broth. Next, add mirin and mushroom powder.
Step 3: Toss in the udon noodles & scallions
Carefully add the udon noodles. If using frozen udon noodles, parboil it for 1 minute to loosen the noodles.
Toss in the white part of the scallions then bring it to a simmer.
Step 4: Add the toppings
Add fish cakes, tofu skin, scallions, garlic chips, sliced hot pepper, sauteed oyster mushrooms, or your favorite toppings!
Crack an egg in the center then simmer for 1 to 2 minutes or until the egg has set. Garnish with ground black pepper.
Serve and enjoy!
Cooking Tips for Miso Udon Noodle Soup
- While you can buy pre-made dashi powder or dashi packets, you’ll have a more flavorful broth when making it from scratch at home. All you’ll need is dried kelp (or kombu) and bonito flakes (or katsuobushi).
- There are many different types of miso and I recommend using red miso for this recipe. Red miso is fermented longer than all the other varieties and has a deeper, stronger flavor.
- When adding the red miso into the broth, dissolve it through a fine mesh sieve to avoid clumps.
- For this recipe, you can use either fresh or frozen udon noodles. If using fresh noodles, you can just add them right into the soup. If using frozen noodles, parboil it for 1 minute to loosen it up.
- While the mushroom bouillon powder is optional, it is also highly recommended! It intensifies the umami flavors in the dish, making it extra delicious. You can substitute it with chicken bouillon powder as well.
- Feel free to experiment with the toppings! Since most of the flavor will come through from the broth, you can add as many or as few toppings as you like.
Frequently Asked Questions
Can I make this miso udon noodle soup in advance?
Yes! The soup can be made up to 2 days in advance and stored in the fridge until ready to use. Just be sure not to cook the udon noodles or add the toppings until right before serving.
Can I make this recipe vegetarian-friendly?
Yes, absolutely! For the broth, just replace the dried bonito flakes with 1 to 2 dried shiitake mushrooms. For the toppings, replace the fishcakes with your favorite vegetables and skip the egg.
How can I store the leftovers?
If you find yourself with leftovers, store the noodles and broth separately to prevent the noodles from turning mushy. They should be stored in air-tight containers in the fridges for 2 days.
Can I make this spicy?
Of course! You can make the soup spicy by adding hot peppers or chili oil, like my Korean Chili Oil recipe.
Looking for more easy and delicious noodle recipes? Check out my favorites!
Curry Udon Noodles with Egg – If you’re looking for a no-frills, quick, and easy weeknight meal, this curry udon with egg is the one for you! There’s something so incredibly comforting about a bowl of udon noodles that are smothered in a rich and velvety curry.
Char Siu Noodle Soup – A childhood favorite and classic Cantonese-style noodle soup! Topped with juicy and succulent char siu pork and served with wide flat rice noodles in a quick 10-minute flavorful broth!
Easy Chili Oil Noodles – If you want to make something that’s simple, easy, and most importantly tasty, these delicious garlicky chili oil noodles will hit the spot every time.
Taiwanese Sesame Noodles (Ma Jiang Mian) – Ma jiang mian or sesame noodles is one of those quick 10-minute meals that you can make any day of the week. This dish has a tasty combination of salty, sweet, and nutty from all the delicious sauce condiments.
Ginger Scallion Noodles – If there’s one recipe you make this week, it has to be these ginger scallion noodles. The best part about this recipe is that it’s super quick and easy, packed with ginger scallion flavor and only takes 20 minutes to make!
Miso Udon Noodle Soup
- 2 packets udon noodles fresh or frozen
- 3 cups dashi broth
- 3 tbsp miso preferably red miso
- 2 tbsp mirin
- 1 tsp mushroom bouillon powder optional, substitute with chicken bouillon powder
- 2 scallions chopped, white part only
- ground black pepper
- 6-7 (10g) pieces dried kelp about 2×2 inch pieces
- 1 1/2 cups dried bonito flakes (katsuobushi) substitute with 2 dried shiitake mushrooms
- 4 cups water
- 1 egg
- 1 oyster mushroom cut in half + sauteed
- 4 fish cakes
- 4 sheets tofu skin substitute with fried tofu
- 2 scallions chopped, green part only
- fried garlic chips
- red hot pepper sliced
- In a pot, combine water and dried kelp. Simmer for 10 minutes over medium heat. After 10 minutes, add the dried bonito flakes. Once it comes to a simmer, turn off the heat then steep for 15 minutes. Strain well then set aside.
- Bring the dashi broth to a simmer over medium heat. Using a fine mesh sieve, dissolve the red miso into the broth. Next, add mirin and mushroom powder.
- Carefully add the udon noodles. If using frozen udon noodles, parboil it for 1 minute to loosen the noodles.
- Toss in the white part of the scallions then bring it to a simmer. Add the toppings including fish cakes, tofu skin, scallions, garlic chips, sliced hot pepper, sauteed oyster mushrooms, or your favorite toppings!
- Crack an egg in the center then simmer for 1 to 2 minutes or until the egg has set. Garnish with ground black pepper.
- Serve and enjoy!