Ingredients
2 servings · About 20 minutes · All spoon equivalents use 15 ml tablespoons.
- 400 g cooked udon noodles (check packet)
- 200 g mushrooms, sliced
- 100 g leafy greens, roughly chopped
- 700 ml prepared dashi or unsalted vegetable stock
- 30 g miso, plus more to taste
- 5 ml neutral cooking oil
Choose the broth first
Dashi is a Japanese stock made in several ways. Kikkoman’s ingredient guide describes versions using ingredients including kombu, dried bonito, and dried shiitake. Some prepared dashi contains fish, so check the label rather than assuming it is vegetarian.
For this flexible home version, use prepared dashi according to its packet or an unsalted vegetable stock. The result will taste different with each choice. A mild base gives you more room to adjust the miso without making the bowl overly salty.
Cook the noodle bowls
- Prepare the udon according to its packet. Fresh, frozen, and shelf-stable noodles can need different treatment.
- Warm the oil in a saucepan over medium heat. Add the sliced mushrooms and cook for about 4–5 minutes, stirring, until softened.
- Add the prepared broth and bring to a gentle simmer.
- Add the greens and cook until tender, adjusting the time for their thickness.
- Reduce the heat. Mix the miso with a ladleful of broth in a small bowl until smooth, then stir it into the saucepan.
- Taste and adjust with a little more dissolved miso or water. Divide the noodles between bowls and ladle the hot broth, mushrooms, and greens over them.
Use the mushrooms and greens you can find
Button, chestnut, or shiitake mushrooms can all be useful here. Cut larger pieces smaller so they cook evenly. Spinach cooks quickly; thicker greens may need more time. If you substitute dried noodles, use the packet’s portion guidance rather than replacing the cooked weight with the same weight of dry noodles.
Miso varies in sweetness and saltiness. Start with the stated amount and adjust gradually. The goal is a broth you enjoy, not a fixed colour or an exact match to a different brand.
Check the labels for your table
Udon is commonly wheat-based, miso commonly contains soy, and prepared broth may contain fish or other allergens. Check the actual products you use. Ingredient substitutions can change both flavour and dietary suitability.
Serve the noodles soon after assembling the bowls for the best texture. If you need to prepare elements ahead, keep the noodles and broth separate until serving.