Miso-Udon Mushroom Noodle Soup with Wilted Spinach

There's something magical about a steaming bowl of udon noodle soup, and this vegan version delivers all the comfort without any animal products. Thick, chewy udon noodles swim in a delicately savory shiro (white) miso broth infused with garlic, ginger, and kombu-kissed dashi for that unmistakable umami depth. Pan-seared king oyster mushrooms bring a meaty, almost scallop-like texture and a caramelized edge that contrasts beautifully with the silky broth, while cubes of soft tofu add protein and a cloud-like richness. A final tangle of wilted spinach adds color, nutrients, and a gentle earthiness that rounds out the bowl. Finished with scallions, sesame seeds, and a drizzle of chili oil if you like a little heat, this soup comes together in well under 30 minutes, making it perfect for a quick yet deeply satisfying weeknight dinner. It's naturally dairy-free, egg-free, and easily adaptable to gluten-free diets with the right noodle swap. Miso is a fantastic plant-based way to build flavor quickly, and because this recipe relies on simple pantry staples like miso paste, tofu, mushrooms, and frozen or fresh udon noodles, it's an easy one to keep in weekly rotation. It's the kind of slurp-worthy bowl that feels indulgent but is secretly packed with fiber, plant protein, and nourishing vegetables.

Ingredients

• 14 ozUdon noodles, fresh or frozen, cooked according to package
• 8 ozKing oyster mushrooms, sliced into thick rounds or half-moons
• 12 ozsilken tofu, cut into soft cubes
• 4 cupsbaby spinach, washed
• 4 tbspShiro miso paste, white miso
• 6 cupsvegetable broth
• 1 pieceKombu, optional, for extra umami
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 2 tbspNeutral oil, for searing mushrooms, such as avocado or grapeseed oil
• 1 tbspsoy sauce, or tamari for gluten-free
• 3 stalksscallions, thinly sliced, for garnish
• 1 tbspsesame seeds, for garnish
• 1 tbspChili oil, optional, for serving
• salt, to taste

Method

1. Bring a large pot of water to a boil and cook the udon noodles according to package instructions until just tender. Drain, rinse briefly under cool water to stop cooking, and set aside. 5:00
2. While the noodles cook, mince the garlic and ginger, and slice the king oyster mushrooms into thick rounds or half-moons.
3. Heat the neutral oil in a skillet over medium-high heat. Add the sliced mushrooms in a single layer and sear for 3-4 minutes per side until golden brown and slightly caramelized. Remove from heat and set aside. 8:00
4. In the same pot used for noodles (wiped clean if needed), combine the vegetable broth, kombu, garlic, and ginger. Bring to a gentle simmer over medium heat and let the flavors infuse for 5 minutes. 5:00
5. Remove the kombu and discard. Ladle a small amount of the hot broth into a mixing bowl with the miso paste and whisk until smooth, then stir this mixture back into the pot to prevent the miso from becoming grainy or losing its probiotic benefits from direct boiling.
6. Stir in the soy sauce and taste the broth, adding salt if needed. Keep the broth at a gentle simmer, being careful not to let it boil vigorously. 2:00
7. Add the baby spinach to the simmering broth and let it wilt gently for about 1-2 minutes. 1:30
8. Gently fold in the silken tofu cubes and seared mushrooms, warming through for about 1-2 minutes without breaking up the tofu too much. 1:30
9. Divide the cooked udon noodles among four bowls. Ladle the hot miso broth with mushrooms, tofu, and spinach over the noodles.
10. Garnish each bowl with sliced scallions, sesame seeds, and a drizzle of chili oil if desired. Serve immediately while hot.