Vegan mushroom miso soup with udon noodles

1 hour 15 minutes


Mushroom broth

  • 50g of dried mushrooms
  • 1 bunch of spring onions, roughly chopped
  • 1/2 garlic bulb
  • 20g of fresh ginger, sliced
  • 1 sheet of kombu
  • 2l water
  • sea salt
  • 1 tbsp of soy sauce
  • 1 tbsp of brown miso paste
  • 1 tbsp of mirin
  • 1 tbsp of rice vinegar


  • 500g of brown beech mushroom, or shimeji mushrooms
  • 2 bunches of baby pak choi, washed
  • 400g of udon noodle, fresh
  • 1 tbsp of toasted sesame oil
  • 2 nori sheets, split into quarters


Put the dried mushrooms, spring onions, garlic, fresh ginger, kombu and water into a large pan and bring to the boil. Add a good pinch of salt, reduce to a very gentle simmer and cook for an hour
Trim the mushrooms and add the excess trim to your mushroom broth. Reserve the trimmed mushrooms for later
Once the broth has been cooking for an hour, strain through a fine sieve and dicard the solids. Strain again through a muslin to remove any grit – you should be left with a clear, intense mushroom broth
Pour a little of the broth into a bowl and mix in the miso, soy sauce, mirin and rice vinegar, then pour the mixture back into the broth (this helps to avoid lumps of miso in your soup). Taste and season the broth until you're happy with it
Bring the broth back to a simmer, then add the udon noodles and baby pak choi. Simmer gently for two minutes
Meanwhile, cook the trimmed mushrooms. Place a frying pan over a high heat, add a dash of oil and then the mushrooms. Stir-fry for a couple of minutes, allowing the mushrooms to soften and take on a bit of colour, then add to the broth
Ladle the broth into bowls with some of the noodles, pak choi and mushrooms. Finish with a dash of sesame oil and a couple of nori sheets