Description
This comforting Udon Noodle Soup is packed with tender shiitake mushrooms, edamame, and napa cabbage in a savory ginger miso broth. It’s quick, easy to make, and perfect for cozy, cold days. A wholesome, nutritious, and delicious meal the whole family will love.
Ingredients
- 1 tablespoon peanut oil
- 8 oz shiitake mushrooms, sliced
- 2 scallions, white parts sliced, green parts for garnish
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups water
- 4 cups napa cabbage, chopped
- 8 oz udon noodles
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce (optional)
- 1 teaspoon toasted sesame oil
- 1 cup frozen shelled edamame
- Sesame seeds for garnish
Instructions
- Sauté the Mushrooms: Heat peanut oil in a large pot over medium heat. Add sliced shiitake mushrooms and cook for about 5 minutes, flipping once, until they start to brown.
- Add Aromatics: Push the mushrooms to one side. Add the white parts of the scallions, minced garlic, and grated ginger to the pot. Cook for 1–2 minutes until fragrant.
- Simmer with Cabbage: Add water and chopped napa cabbage to the pot. Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes until the cabbage is tender.
- Cook the Noodles: While the soup is simmering, cook the udon noodles according to package directions. Drain and set aside.
- Incorporate Miso: Remove the pot from heat. In a small bowl, dissolve miso paste with a bit of hot broth, then stir it back into the pot.
- Combine and Serve: Add the cooked noodles, soy sauce, sriracha sauce, toasted sesame oil, and frozen edamame. Stir to combine and heat through. Garnish with sesame seeds and green scallion tops before serving.
Notes
- Adjust the spiciness by controlling the amount of sriracha.
- Feel free to add tofu or tempeh for a protein boost.
- Store leftovers in the fridge for up to 3 days. Reheat gently over low heat.
- Freezing is not recommended due to changes in texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
