4.08 from 40 votes
Udon Noodle Soup Recipe with Miso
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

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, 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.

Course: Main Course
Cuisine: Japanese
Servings: 4 people
Calories: 346 kcal
Author: Jaden
  • 12 ounce udon noodles
  • 6 cups prepared low sodium vegetable stock or chicken stock
  • 1/2 cup thinly sliced carrots
  • 1/2 cup snow peas sliced on the diagonal
  • 1 cup fresh mushrooms sliced
  • 2 tablespoons white miso paste
  • 2 green onions chopped
  1. Cook the udon noodles according to the package directions, drain and set aside.

  2. In the meantime, in a medium pot, 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 mushrooms and snow peas and cook until slightly tender but still bright green, about 1 minute. 

  3. In a medium bowl, add the miso paste. 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.

Nutrition Facts
Udon Noodle Soup Recipe with Miso
Amount Per Serving
Calories 346 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 2761mg 115%
Potassium 186mg 5%
Total Carbohydrates 67g 22%
Dietary Fiber 6g 24%
Sugars 13g
Protein 15g 30%
Vitamin A 72.3%
Vitamin C 12%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.