Spicy miso udon noodle soup

Comforting. Warming. Soul food. This is my idea of Asian food, especially when it comes to noodles and soups.

As the days get colder, I crave more warming and comforting food. And this spicy miso udon soup is THE BEST.

Miso paste is such a great ingredient and it is so important in Japanese cuisine. I am glad that nowadays it is very easy to find it here in Switzerland as well. You can find red and white miso paste and they’re both great. I used red miso paste this time.

The original ramen/udon Japanese soup is made of pork and chicken bones and requires very long cooking time. The base flavorings are usually soy sauce (shoyu), miso or salt (shio).

This recipe is a simplified version and it doesn’t require much time. I used a beef broth (feel free to use veggie broth for vegetarian /vegan). This is a shortcut of course and it has nothing to do with the real thing, but it is absolutely great and all my family loves it!

I also marinated some cremini mushrooms with a teriyaki sauce that you can also use to marinate beef or pork if you prefer.

I still haven’t find a Ramen brand that I really like. There is a wide choice of instant ramen brands, but not many of them make traditional, high quality ramen. This is why I am using Udon noodles. I love this brand and I just discovered these super tiny udon noodles, which are perfect for this recipe!

If you can find good quality ramen, feel free to use these instead of the udon.

If you make this recipe, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !

Spicy miso udon noodle soup

dairy-free, vegan and vegetarian options
Prep Time30 mins
Cook Time30 mins
Servings: 2
Author: Yukiko @foodie.yuki


Ingredients for the soup

  • 2 tbsp red miso paste
  • 1 clove garlic
  • 1/2 small onion
  • 1 thumb size ginger, peeled (about 1 tbsp grated)
  • 1 tbsp mirin (Japanese sweet rice wine)
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame seeds oil
  • 1 tsp chili oil
  • 1 l (4 cups) beef or vegetable broth

Ingredients for the marinated mushrooms

  • 1 tbsp soy sauce
  • 1 tsp toasted sesame seeds oil
  • 1/2 tbsp coconut syrup /agave/ honey
  • 1 clove garlic, grated
  • 120 g cremini mushrooms

For the noodles

  • Ramen or Udon noodles for 2 ppl


  • spring onion, chopped
  • cilantro
  • sprouts
  • toasted sesame seeds


Marinate mushrooms

  • Combine all the sauce ingredients and the sliced mushrooms. Toss to cover. Set aside for at least 30 minutes.

Make soup

  • Finely grate garlic and ginger. Finely chop onion.
  • Heat a large pot over high heat.
  • Add sesame seed and chili oil and quickly fry garlic, onion and ginger for about 30 seconds to a minute.
  • Add miso paste, soy sauce and mirin and stir to combine.
  • Add broth and whisk to combine.
  • Cook for 30 minutes, then pass the broth through a sieve to get a clear broth.


  • Cook noddles according to package instructions. Rinse and drain noodles and place them on the bottom of the bowls.
  • Slowly add warm soup, top with mushrooms and extra toppings.

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