Classic Miso Mushroom Udon Broth

Ingredients

• 200 g Udon noodles (fresh or dried)
• 120 g Shiitake mushrooms
• 120 g Cremini mushrooms
• 3 tbsp White miso paste
• 750 ml Vegetable broth (or dashi)
• 1 tbsp Soy sauce(optional)
• 1 tbsp Mirin (or sweet cooking rice wine)(optional)
• 2 cloves Garlic(optional)
• 1 tsp Ginger (fresh, grated)(optional)
• 1 tbsp Neutral oil (for sautéing)
• 2 stalks Green onions (for garnish)(optional)
• 1 tsp Sesame oil (optional, for finishing)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice shiitake and cremini mushrooms. Mince garlic and grate ginger. If using dried udon, set aside for cooking; if fresh, keep ready to boil.

2. 2

   Cook mushrooms (about 5 minutes): In a pot, heat the neutral oil over medium-high heat. Sauté mushrooms until they release moisture and start to brown, about 5 minutes. Add garlic and ginger and cook 30 seconds.

3. 3

   Simmer broth (about 10 minutes): Add vegetable broth (and soy sauce and mirin if using). Bring to a gentle simmer and cook 8–10 minutes to develop flavor.

4. 4

   Add miso (about 3 minutes): Turn heat to low. Scoop out a ladle of hot broth into a bowl, whisk in miso paste until smooth, then return the mixture to the pot. Do not boil; simmer gently 1–2 minutes.

5. 5

   Cook udon and serve (about 2 minutes): Cook udon according to package directions (typically 1–3 minutes for fresh or 6–10 for dried), then drain and divide into bowls. Ladle hot miso-mushroom broth over noodles. Garnish with green onions and a few drops of sesame oil if desired.