Creamy Miso Udon Soup

Creamy Miso Udon Soup is a comforting and flavorful noodle soup that blends the savory depth of miso with a rich, silky broth. Thick, chewy udon noodles are the heart of this cozy bowl, surrounded by a creamy miso base, tender vegetables, and optional protein for a meal that’s both nourishing and satisfying.

Why You’ll Love This Recipe

I love how this soup takes traditional miso flavor and gives it a creamy twist. It’s the perfect dish when I want something warm and filling but also light and easy on the stomach. The udon noodles give it a hearty texture, and the miso broth is umami-rich with just the right amount of creaminess. Whether I’m enjoying it for lunch or dinner, this soup is quick, comforting, and endlessly customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Udon noodles (fresh or frozen preferred)

• White or yellow miso paste

• Garlic, minced

• Ginger, grated

• Onion or scallions, chopped

• Vegetable broth or dashi

• Coconut milk or heavy cream (for creaminess)

• Soy sauce

• Sesame oil

• Vegetables: mushrooms, bok choy, spinach, or carrots

• Optional: tofu, soft-boiled egg, or shredded chicken

• Salt and pepper to taste

• Optional toppings: chili oil, sesame seeds, nori strips, green onions

Directions

1. I start by heating sesame oil in a large pot over medium heat. I sauté the onion, garlic, and ginger until fragrant and translucent.

2. I add the sliced vegetables and cook for a few minutes until softened.

3. I pour in the vegetable broth and bring it to a gentle simmer.

4. In a small bowl, I mix miso paste with a few spoonfuls of hot broth to dissolve it, then stir it back into the pot.

5. I add the coconut milk (or cream) and soy sauce, stirring to combine. I let the soup gently simmer without boiling to preserve the miso flavor.

6. Meanwhile, I cook the udon noodles separately according to package instructions and drain.

7. I add the cooked noodles to the soup and stir in any final toppings like tofu or shredded chicken.

8. I ladle the soup into bowls and finish with toppings like green onions, sesame seeds, or chili oil.

Servings and timing

This recipe serves 2 to 3 people and takes about 30 minutes total—10 minutes for prep and 20 minutes to cook.

Variations

Sometimes I add a spoonful of gochujang or chili paste for a spicy kick. For a protein boost, I add poached eggs or leftover rotisserie chicken. I also love mixing in corn, edamame, or bamboo shoots for texture and color. For a vegan version, I stick with coconut milk and tofu.

Storage/Reheating

I store the soup and noodles separately in the fridge for up to 3 days to keep the noodles from getting soggy. When reheating, I warm the broth gently on the stovetop and add the noodles just before serving.

FAQs

Can I use dried udon noodles?

Yes, but I prefer fresh or frozen udon for their chewy texture. Dried works fine—just cook according to package directions.

Is this soup spicy?

Not unless I add chili oil or gochujang. I adjust the heat depending on my mood or who I’m serving.

Can I use another type of miso?

Yes, white or yellow miso works best for a mellow, creamy flavor, but red miso gives it a deeper, stronger taste.

What’s the best non-dairy milk for this?

Coconut milk is my go-to for its creaminess and flavor, but oat milk or unsweetened soy milk also work well.

Do I have to cook the noodles separately?

I usually do to avoid thickening the broth too much, but I sometimes cook them right in the soup if I’m in a hurry.

Conclusion

Creamy Miso Udon Soup is the kind of meal I reach for when I want something warm, comforting, and full of flavor. It’s easy to make, flexible with ingredients, and always hits the spot. Whether I’m keeping it vegan or loading it up with toppings, this creamy miso soup brings cozy vibes to the table every time.

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