Shiitake Udon Noodle Soup

VG - GF - RF
Serving Size:

This mushroom based udon noodle soup is the perfect warm bowl for a cool fall day! Rich broth made with shiitakes, ginger, garlic, green onion, coconut aminos and miso combined with seared veggies of your choice and thick udon noodles is the best combination!

Mushroom Broth

  • 1 tsp vegetable oil
  • 2 inches of fresh ginger
  • 5 cloves of garlic
  • 6 stalks of green onion
  • 1 oz dried shiitake mushrooms
  • 3 cups of mushroom broth
  • 1 cup of water
  • ¼ cup coconut aminos*
  • 1 tbsp white miso
  • 2 tsp sesame oil

Soup ingredients

  • 1 16 oz packages of udon noodles
  • Vegetables of choice, I used:
  • 2 heads of baby bok choy
  • Sliced peppers
  • Fresh green onion
  • Sesame seeds

Serving Suggestion:

Serve with fresh green onion, sesame seeds, vegetables of your choice. Crispy tofu would also be a great addition!

How To:

  1. Start by preparing your broth base, peeled and cube your ginger, and halve your garlic. These do not need to be minced, keep them a little larger so they can be removed from the broth easily. Then chop your green onion.
  2. Next, bring 1 tsp of vegetable oil to medium high heat in a pot. Once heated, add your ginger and garlic and stir. Let cook for 2-3 minutes until fragrant.
  3. Then, add your green onion and continue to cook for another 1-2 minutes. When your ginger, garlic and green onion are cooked add your dried mushrooms and cook for another 2 minutes.
  4. Next, add your remaining broth ingredients, mushroom broth, water, coconut aminos, white miso and sesame oil. Bring to a boil and then reduce heat to a simmer. Let simmer for about 15 minutes.
  5. While your broth is cooking, prepare your udon noodles according to package directions, make sure not to overcook, the noodles will continue to cook slightly when you add the hot broth. Also prepare your veggies by adding to a hot wok or skillet with a tsp of oil until they are nicely seared.
  6. Divide your noodles evenly amongst 2-4 bowls and top with seared veggies. When broth is done reducing, taste and adjust seasoning if needed. Then, spoon the broth evenly in each bowl. Top with fresh green onion and sesame seeds. Serve hot and enjoy!

*Coconut aminos are much lower in sodium than soy sauce or tamari, so if you are using those instead of coconut aminos, be mindful of the salt content and add less.

a sip

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