15 Minute Udon Miso Noodle Soup

Fast food Japanese style! Start to finish, this healthy and light Japanese Udon Miso Noodle Soup takes less than 15 minutes.

Udon noodles are white, fat ‘n slighty chewy, wheat-based noodles from Japan. You can find them in the refrigerated section of your Asian grocery store and many regular grocery stores. They also come in dried noodle form too, but I prefer the fresh, already-cooked noodles. If you can’t find (or you don’t eat wheat), substitute with any type of noodles, even regular ol’ linguine noodles.

The type of mushrooms I used in the recipe is called shimeji mushrooms, or white beech mushrooms. They’re incredibly healthy, love the slightly slippery texture and these from Hokto Kinoko are grown here in the U.S. organically.

What makes this udon miso soup so flavorful is the addition of miso. Miso is fermented soybean paste, one of the main ingredients in Japanese miso soup. It’s a great staple to have in your refrigerator since there are so many recipes that use miso (Rachael’s Gyoza, Japanese Noodles with Shimeji Mushrooms, Grilled Miso Tenderloin and Sake Miso Marinated Butterfish) and the stuff lasts for about 6 months in the refrigerator.

Here’s a short video of how to make Japanese Udon Miso Noodle Soup with a great tip on what NOT to do with miso.

So this recipe is from Cat Cora’s Classics With a Twist cookbook. Cat’s been touring as part of Macy’s Culinary Council. They’ve got an A-list team of celeb chefs touring nationwide, and I highly recommend checking to see if they’ll be in your ‘hood.

Since I was in NYC when Cat was in Tampa, my assistant attended and got a chance to interview her. Coincidentally, last Thursday, I was taping a cooking segment on Daytime and guess who popped up on an satellite interview! Hoping that one day I get to meet her in person.


Udon Miso Noodle Soup

Servings: Serves 4 Prep Time: 5 Cook Time: 10

Store fresh udon noodles in the refrigerator or in the freezer. If you don't have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I've used shimeji mushrooms from Hokto Kinoko, but you can use fresh shitake or just regular white button mushrooms.

If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.


One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions


1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

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Comments 51

  1. Lyndsey

    This is a great quick and tasty soup! I love fresh udon noodles. I’m so lucky to have a wonderful Asian mark within walking distance of my house! This is going on my menu this week, maybe tomorrow after the beach run! Nice job on the video, I like he tips that you give too! So funny how you keep missing Cat Cora.

  2. bunkycooks

    This looks much more time consuming than it is! What a great, quick soup. I love all the fresh veggies and the pre-cooked noodles. It will be a perfect dinner for the nights when I am not interested in cooking a big meal.

  3. Nina T.

    Looks so yummy!!! Will have to see if my grocery store has the already cooked noodles! LOVE udon! (and soba)

  4. keropokman

    ooo. I love udon!

    I sometimes make a ‘dry’ version of udon. a real lazy boy’s method of a quick meal using Japanese Curry cubes!

    I boil up the udon and drain most of the liquid. Stir in the half a curry cube into the noodles and add in snow peas, mushrooms, leftover chicken, etc. It taste rather nice!

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  6. Cookin Canuck

    What a pretty, healthy dish. I love that this can be made in such a short amount of time. Miso really does add a depth of flavor that is unparalleled.

  7. Kim in MD

    This looks fabulous, Jaden! I love your videos, and your helpful hints (like don’t boil the miso or it will get gritty)! You really have wonderful “stage” presence! πŸ™‚

  8. City Share

    That looks marvelous. I love the idea of the already cooked noodles and thinly sliced veggies for quick cook time. In this hot weather, I’m all about meals that require limited cooking. Great suggestion on how to prepare the miso. I have definitely had a problem in the past with gritty miso. Thanks.

  9. Lana

    I made something similar a week ago, because I had some miso soup in the fridge. And I happened to have the beech mushrooms (every time we go to our oriental 99 Ranch market in Irvine, Ca, I buy them). The only things missing were show peas and udon noodles.
    My kids wen gaga over the soup, and it is so easy! Next time I am adding the noodles and peas!
    And thanks for the tip on on boiling miso.
    Greetings from SoCal.

  10. [email protected]

    I love this….being in Japan, we eat udon quite often, but usually not with miso – so I like the idea of trying something new and unconventional. The colors of this dish look fresh and appealing!

  11. Natalie

    I just read this post and was wondering if you know of any chain stores/grocers or local grocers in the area that carry the fresh, fat white udon? I recently moved here and have not found it at any asian markets yet. πŸ™ Thanks

  12. recipe momma

    thank you – finally, a decent authentic japanese noodle recipe. But I do prefer to make my own udon-men rather than buy from the super market – they just taste so much better!

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  15. Tina

    That looks like a mouthwatering soup. I love soup especially mushroom and it is so amazing to learn that there are some other ways for mushroom soup. I will try this one of these days. I must say the more I dig differ to your blog I find more interesting recipices.

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  17. Heather

    Just made this tonight–it’s AMAZING! Definitely adding this to my recipe collection!!

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  19. Sue

    This was great! Thanks so much for sharing. My whole family loved it – all three kids ate and ate and ate!

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  23. Abby

    I made this last night…. awesome. I am vegan and have been searching for a replacement for my chicken noodle soup. I exchanged the chicken broth for vege broth- YAY! It worked out wonderfully! Thanks for sharing.

  24. Deborah

    do you know if it’s bad to cook with dried udon noodles after the “used best before” date? Lol. I’ve had a packet of dried udon noodles sitting in my pantry for months, but now I feel like making some udon soup. What if I make your recipe without the miso? And just use clear chicken broth as the base…?


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  29. Cheshire Frost

    I’ve been wanting to try udon for a while now and found one at our local supermarket. Good thing I still have some left over miso paste and tried this recipe. I also added a bit of tom yum paste thinking that it’ll taste well with miso and it surprisingly did so πŸ™‚ (or could be that my taste buds are weird)

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