By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
373 cal · 45 min
Udon Miso Noodle Soup
Recipe GLPR1e93f42ab04775
A warming and aromatic Japanese-inspired noodle soup featuring tender udon noodles in a savory miso-infused broth, loaded with crisp-tender vegetables including carrots, snow peas, mushrooms, and bright green onions. This comforting soup comes together quickly and makes a satisfying meal.
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Ingredients
1 12-ounce package fresh udon noodles
4 cups vegetable stock
1/2 cup thinly sliced carrots
1/2 cup fresh mushrooms, sliced
1/2 cup snow peas, sliced diagonally
1/2 cup sliced green onions
2 tablespoons white miso
Directions
Prepare the udon noodles according to the package instructions. Drain well and set aside.
Pour the vegetable stock into a large saucepan and bring it to a boil over high heat.
Reduce the heat to medium and add the sliced carrots. Simmer for 1 to 2 minutes until the carrots become crisp-tender.
Add the diagonally sliced snow peas and cook for about 1 minute until they are just tender while maintaining their bright green color.
Stir in the sliced mushrooms and cook for 30 seconds.
Remove the saucepan from heat immediately.
In a medium bowl, place the white miso and ladle one cup of the hot broth into it. Whisk vigorously until the miso is completely smooth and fully dissolved with no lumps remaining.
Gently pour the miso mixture back into the saucepan with the hot broth and vegetables, stirring to combine. Do not bring the soup back to a boil, as heat can break down the miso and create a gritty texture.
Add the cooked udon noodles and green onions to the soup, stirring gently to combine all ingredients.
Divide the soup evenly among four bowls and serve immediately while hot.
Comments
Udon noodles and white miso are specialty items requiring a stop at Harris Teeter's international aisle or ALDI's Asian section, adding friction to a weeknight cook. The vegetable-forward soup costs $2–2.50 per serving with noodles and miso as the budget drivers, and actual prep time runs closer to 50–55 minutes once you account for stock simmering and vegetable prep. The dish reheats well and feeds four, but miso breaks if boiled hard, so it demands attention in the final minute—not set-and-forget. It's a solid vegetarian option for a cooler North Carolina evening, though the specialty ingredients mean this is better planned than grabbed.
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