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Soup with Teriyaki Mushrooms and Udon Recipe

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3.9 from 12 reviews

A comforting and flavorful vegan udon soup featuring teriyaki-glazed mushrooms in a savory miso-infused broth, perfect for a cozy meal.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Mushrooms

  • 2 tsp neutral oil (or vegan butter)
  • 2 shiitake mushrooms, rehydrated (or other mushrooms of choice)
  • 2 small king oyster mushrooms, thinly sliced
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce (optional for colour)
  • 1.5 tsp sugar (or more to taste)
  • 1 tbsp vegan butter (or sesame oil)
  • 2 cloves garlic, minced
  • 1 tbsp plain nut butter (or Asian sesame paste)

Broth & Soup

  • 2 cups mushroom broth (or vegetable broth from soaked mushrooms)
  • 2 cups plain unsweetened soy milk (or oat milk)
  • 1 tbsp miso paste (white miso preferred)
  • 2 tbsp soy sauce
  • 1 tbsp sake (or mirin, optional)
  • Salt to taste

Noodles & Toppings

  • 2 servings udon noodles
  • Layu (Japanese chili oil)
  • Spring onions or green onions, chopped for topping

Instructions

  1. Prepare Mushrooms: If using dried shiitake mushrooms, soak them overnight or in boiling water until fully rehydrated. Thinly slice the rehydrated shiitake and the king oyster mushrooms lengthwise or as preferred.
  2. Cook Udon Noodles: Boil water in a medium pot over medium heat. Add udon noodles and cook according to package instructions until chewy. Drain and optionally rinse with water to remove excess starch. Divide noodles into 2 serving bowls. Alternatively, microwave frozen udon until chewy.
  3. Make Teriyaki Mushrooms: Heat a medium skillet or non-stick pan over medium heat and add oil or vegan butter. Add the mushrooms, spreading them evenly to brown. Flip to cook the other side. Add mirin, sake, both soy sauces, and sugar. Stir to coat mushrooms, cook 2–3 minutes until glazed. Remove from heat and set aside.
  4. Prepare Soup Broth: Heat a medium pot over medium-high heat and add sesame oil or vegan butter, then sauté minced garlic until aromatic. Stir in nut butter or sesame paste. Gradually add mushroom broth and soy milk/oat milk while stirring to dilute the paste. Add miso paste, sake (or mirin), soy sauce, and mix well.
  5. Simmer Soup: Cover and bring the soup to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10-12 minutes. Taste and season with salt as needed.
  6. Assemble and Serve: Pour the hot soup into bowls with cooked udon noodles. Top with teriyaki mushrooms, chopped spring onions, a drizzle of Japanese chili oil (Layu), and any additional preferred toppings. Serve immediately and enjoy hot.

Notes

  • For broth, use the soaking liquid from dried shiitake mushrooms to enhance flavor.
  • If you dislike mushrooms, extra firm tofu can be substituted and cooked similarly, with seasoning adjustments.
  • Frozen udon can be microwaved directly if short on time.
  • Adjust sugar in teriyaki sauce to your taste preference for sweetness.
  • Dark soy sauce is optional and mainly adds color and deeper flavor to mushrooms.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Find it online: https://yourdailycook.com/soup-with-teriyaki-mushrooms-and-udon-recipe/