• Campbell Whitman

Udon Noodle Miso Soup

YUM YUM YUM! Who doesn't love a warm bowl of noodles? It's so comforting, so healthy and so delicious! Added bonus, miso paste is a fermented product that promotes great "gut health" and just so happens to taste like intense, salty love. You can swap thinly-sliced beef, blackened salmon or tofu in this dish for the shrimp, NO PROB! It's also perfect with nothing but the veggies because miso is a star itself!

Udon Noodle Miso Soup

serves 6

400 g mushroom mix (enoki, crimini, oyster, button mushrooms) torn by hand, buttons sliced 1 cm (1/4 in.) thick

280 g white onion sliced 1 cm (1/4 in. thick)

330 g zucchini sliced 2 cm long by 1 cm thick (1 in. by 1/4 in.)

270 g udon noodles (dried)

2 T sunflower oil

2 T + 1 toasted sesame oil

50 g green onions-thinly sliced

1/4 c soy sauce (low sodium)

2 T toasted sesame seeds black & white

135 shinshu shiro miso paste

200 g cooked shrimps

1 T rice wine vinegar

2,500 ml chicken, vegetable stock or water

Pepper - No salt


Bring the stock to a boil. Once boiled, add the noodles and cook them for 10 minutes (or what the package recommends). You can substitute already cooked noodles if they are in stores in your part of the world. You would add the cooked udon noodles to the miso broth a few minutes before serving. Sometimes those packages recommend a cooking time as well so, please follow those instructions. Halfway through the noodles' cooking time, ladle out some of the hot broth into the bowl containing the miso paste. You will need to thin it out by whisking it gently until the texture is thin enough to pour back into the pot.


While the noodles are cooking, in a hot, heavy-bottomed sauté pan with sunflower oil or any oil that can take high heat, sauté the onions on medium-high heat for 5 minutes (with a lid), stirring 3-4 times. Then add the mushrooms and cook for another 3 minutes without the lid, stirring 3-5 times. Remove the lid, add the zucchini and cook another 3-5 minutes (with lid, stirring a few times) or until the zucchini is cooked through. Getting a nice browning on all of these vegetables adds a lot of flavor, but do not burn them. This all depends on your sauté pan. The thicker the bottom, the more you can control the heat inside the pan and the less likely you are to burn your ingredients. Add your soy sauce and stir well, cooking for 1 minute. Turn off the heat and add the sesame oil & sesame seeds.


Divide the noodles up into 6 bowls, then divide up the broth, stirring well before scooping (miso always settles in the bottom of the pot!) Divide up the veggies, the shrimp and green onions. We serve our noodle bowls with sriracha sauce.


N.B. you can use any kind of meat or fish for this dish. Miso is a flavor that goes with everything that walks, flies, swims or falls from a plant or tree. It's also great as a vegetarian dish with tofu! Do not be afraid to give up the meat!