Miso Udon Soup

A bowl of Miso Udon Soup and chopsticks, served with a glass of Pinot Noir.
Recipe Date: January 17, 2022
Serving Size: 2
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Measurements: Imperial (US)

PAIR WITH: Pinot Hill, Pinot Hill East

Comfort your troubles away with this rich, easy to make, vegan broth over udon noodles. In the words of Mari, “All the umami goodness, yum!!” You can also serve with Japanese chili oil for a kick of heat, or teriyaki mushrooms for extra protein. 

Serve it with your toppings of choice and glasses of Pinot Hill or Pinot Hill East. 

From the kitchen of: President of Fun Mari Jones


  • 2 tbsp vegan butter or sesame oil
  • 4 cloves garlic, minced
  • 2 tbsp sesame paste or plain nut butter
  • 4 cups mushroom broth or vegetable broth
  • 4 cups soy milk or oat milk, plain and unsweetened
  • 2 tbsp miso paste
  • 4 tbsp low-sodium soy sauce
  • 2 tbsp sake or mirin, optional
  • Salt to taste
  • 4 servings udon noodles
  • Toppings


1. Cook/prepare your udon noodles according to package instructions. 

    • For frozen udon, bring a medium sized pot of water to a boil over medium heat. Add udon and cook to taste. 
    • Remove the noodles from the water; rinse briefly to wash off excess starch.
    • Divide between 2 bowls.

2. Empty and heat the medium sized pot over medium high heat. Once hot, add in the sesame oil or butter.

3. Add in the garlic and sauté over medium heat and cook until aromatic.

4. Add in the sesame paste or nut butter. While stirring, add in the broth and milk. Keep stirring over medium heat until the paste has diluted.

5. Add in the miso paste, sake, and soy sauce. Stir thoroughly.

6. Cover the pot and leave the soup to cook over medium high heat, around 10-12 minutes. Once it boils, lower the heat to a simmer.

7. Taste the soup and season with salt, to taste, if needed, then pour over the bowls of noodles.

8. Add your toppings of choice and enjoy while hot, along with a glass of Pinot Hill or Pinot Hill East!

Optional Toppings:

Japanese chili oil

Spring onions or green onions, sliced

Teriyaki Mushrooms

      • 2 tsp neutral oil or vegan butter
      • 2 shiitake mushrooms* or other mushrooms of choice, thinly sliced
      • 2 small king oyster mushrooms,* thinly sliced
      • 1 tbsp mirin
      • 1 tbsp sake
      • 1 tbsp soy sauce
      • 1.5 tsp sugar, or more to taste

*If using dried shiitake mushrooms, soak the mushrooms overnight in room temperature water or in boiling hot water until completely rehydrated. Don’t discard the liquid since you can mix this in for the broth. 

*If you don’t enjoy mushrooms, you can also use extra firm tofu and cook it the same way. You may need to season it more and adjust to your taste.

    1. Heat a medium skillet or non-stick pan over medium heat. Once hot, add some oil. 
    2. Add all the mushrooms (or tofu) and spread flat on the pan; cook until browned, then flip everything over to cook the remaining side.
    3. Add the mirin, salt, soy sauce, and sugar. Mix well to coat the mushrooms and cook for 2-3 more minutes until the sugar forms a glaze. 
    4. Turn off the heat and set the mushrooms aside until ready to add to the soup.