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Shiitake Mushroom Udon Noodle Soup in white bowl with red chopsticks

Shiitake Mushroom Udon Noodle Soup

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  • Author: Aberdeen
  • Total Time: 25 minutes
  • Yield: 3-4 1x


Healthy, flavorful, quick and easy japanese vegan udon noodle soup with tofu and tons of veggies!


Units Scale
  • 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, sesame seeds, and Togarashi spice to garnish


  1. Cook udon noodles according to package instructions. Drain and set aside.
  2. Add sesame and vegetable oils to a large pot over medium heat. Add the onion, carrot, ginger and garlic. Cook until softened, about 5 minutes, stirring frequently.
  3. Stir in the cabbage and mushrooms. Cook anouther 5 minutes, stirring frequently, until cabbage and mushrooms have softened.
  4. Add the broth, soy sauce, Mirin, and miso to the pot. Bring to a boil, and reduce to a simmer for 5 minutes, stirring occasionally.
  5. Add the cubed tofu and let simmer another 2 minutes.
  6. Place udon noodles into soup bowls. Ladle soup over the noodles and garnish with green onion, sesame seeds, and Togarashi spice as desired. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes