This miso mushroom noodle soup delivers rich, umami-packed flavors in under 30 minutes, making it perfect for a quick, satisfying meal.
Packed with plant-based protein from oyster mushrooms and fiber-rich noodles, it’s light yet nourishing.
Low in saturated fat and naturally gluten-friendly if using the right noodles, this soup is ideal for easy weeknight dinners or meal-prep-friendly lunches.
30-Minute Miso Mushroom Noodle Soup
Equipment
- 1 Medium mixing bowl
- 1 whisk
- 1 large sheet of foil
- 1 air fryer or baking tray
- 1 small saucepan
- 1 separate saucepan for noodles
- Ladle and serving bowls
Ingredients
For the Miso Mushrooms:
- 200 g oyster mushrooms
- 2 tbsp white miso paste
- 4 tbsp mirin
- 2 tbsp sugar
- 1 tsp vegetable oil or neutral oil
For the Noodle Soup:
- 1 l dashi made from instant dashi powder
- 4 tbsp light soy sauce
- 2 tbsp mirin
- 2 tsp sugar
- 2 portions dried or ready-to-cook noodles any type
- 1 spring onion thinly sliced (for garnish)
- Chilli oil optional, for serving
Instructions
- Prepare the Mushrooms: Start by gently cleaning your oyster mushrooms with a damp cloth or paper towel to remove any dirt. Avoid rinsing under running water as mushrooms absorb moisture and may become soggy. Tear each mushroom into thin, even strips—roughly 2–3 cm long—so they cook evenly and absorb the marinade flavors perfectly. Place the shredded mushrooms into a medium mixing bowl.
- Make the Miso Marinade: In a separate bowl or the same mixing bowl, combine 2 tablespoons of white miso paste, 4 tablespoons of mirin, and 2 tablespoons of sugar. Use a whisk or fork to blend the mixture until smooth and free of lumps. The resulting paste should be glossy and slightly thick, ready to coat the mushrooms with a rich, umami flavor.
- Marinate the Mushrooms: Add the torn oyster mushrooms to the miso mixture. Using clean hands or a spoon, gently toss the mushrooms until every strip is evenly coated with the marinade. Let them sit for 5–10 minutes. This step allows the mushrooms to absorb the sweet-salty flavor of the miso and mirin, enhancing their natural umami taste.
- Prepare the Cooking Surface: Take a large sheet of aluminum foil and lightly brush one side with a teaspoon of vegetable oil or any neutral oil. This prevents the mushrooms from sticking and ensures easy cleanup. Place the marinated mushrooms in the center of the foil and fold the sides to create a small parcel or envelope. This helps steam the mushrooms gently, keeping them tender and flavorful.
- Cook the Mushrooms: Option 1: Air Fryer – Preheat your air fryer to 180℃ (356℉). Place the foil parcel in the basket and cook for 15 minutes.Option 2: Oven – Preheat your oven to 180℃ (356℉) and place the foil parcel on a baking tray. Bake for 15 minutes until mushrooms are soft, fragrant, and lightly caramelized at the edges. Cooking them in foil keeps them juicy while allowing the miso flavor to intensify.
- Prepare the Broth: While the mushrooms cook, pour 1 liter of prepared dashi into a small saucepan. Add 4 tablespoons of light soy sauce, 2 tablespoons of mirin, and 2 teaspoons of sugar. Turn the heat to high and bring the mixture to a gentle simmer. Once simmering, cover the saucepan and reduce the heat to low. This step allows the broth to develop a harmonious balance of savory, sweet, and umami notes without overcooking.
- Cook the Noodles: In a separate saucepan, bring water to a rolling boil and cook the noodles according to the package instructions. Stir occasionally to prevent sticking. Once cooked, drain the noodles in a colander and give them a quick rinse under warm water to remove excess starch. Divide the noodles evenly between serving bowls, forming a soft nest in each bowl.
- Assemble the Soup: Carefully open the foil parcel and transfer the cooked miso mushrooms on top of the noodles in each bowl. Using a ladle, pour the hot, simmering broth over the mushrooms and noodles, ensuring the liquid reaches the edges of the bowl to soak every strand of noodle and coat the mushrooms with flavor.
- Garnish and Serve: Finish your soup with thinly sliced spring onions scattered on top for a fresh, crisp bite. For a subtle kick, drizzle with a few drops of chili oil, if desired. Serve immediately while steaming hot. Encourage diners to mix the noodles and mushrooms into the broth to fully enjoy the complex umami layers of the miso, mirin, and dashi combination.
- Enjoy and Store Leftovers: Enjoy this comforting, quick, and nutrient-packed noodle soup straight from the bowl. If you have leftovers, store the broth separately from the noodles in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop before adding freshly cooked noodles to preserve texture.
Notes
- Use fresh oyster mushrooms for the best texture and natural umami. Avoid pre-sliced packs if possible, as hand-tearing the mushrooms preserves their delicate structure.
- Adjust the miso and sugar levels to your taste; sweeter or saltier preferences can be easily balanced.
- Choose noodles that complement the broth: udon, soba, or ramen-style noodles all work beautifully.
- Keep the mushrooms in a foil parcel while cooking to retain moisture and concentrate flavors.
- For a vegan version, ensure your instant dashi is plant-based, as traditional dashi contains fish.
Chef’s Secrets: Elevating Umami Flavors
To maximize umami depth, marinate the mushrooms for at least 10 minutes before cooking.
The miso paste not only flavors the mushrooms but also enhances the broth as it seeps out while cooking.
Using instant dashi simplifies the process, yet produces a broth that tastes simmered for hours.
Consider adding a small piece of kombu to the broth for an additional layer of natural savoriness.
For heat lovers, a touch of chili oil or shichimi togarashi adds a subtle kick without overpowering the delicate mushroom flavor.
Serving Suggestions: Presentation and Pairing Ideas
Serve the soup piping hot in deep bowls to retain warmth and aroma.
Garnish with thinly sliced spring onions for color and a mild, fresh bite.
For added texture, sprinkle toasted sesame seeds or lightly blanched greens such as bok choy or spinach on top.
Pair this soup with a simple side salad, steamed edamame, or pickled vegetables for a balanced, wholesome meal.
This dish also makes a satisfying lunch when packed in a thermos for work or school.
Storage Tips: Keep Soup Fresh Longer
Store the broth and mushrooms separately from the noodles in airtight containers.
The noodles can become mushy if left soaking in the hot broth.
Refrigerated properly, the broth and mushrooms will keep for 2–3 days.
Reheat gently over low heat, then cook fresh noodles just before serving.
This approach maintains both the texture of the noodles and the full intensity of the mushroom and miso flavors.
For longer storage, freeze the broth without noodles; it can be kept for up to a month.
Frequently Asked Questions
1. Can I use other mushrooms?
Yes! Shiitake, king oyster, or cremini mushrooms are excellent alternatives. Just adjust cooking times slightly, as some mushrooms are denser and need longer to tenderize.
2. Is instant dashi necessary?
Instant dashi is convenient and quick, but you can substitute with a homemade vegetable broth or kombu broth. The flavor will be slightly lighter but still delicious.
3. Can I make this gluten-free?
Absolutely. Use gluten-free soy sauce (tamari) and ensure the noodles are gluten-free, such as rice or buckwheat noodles.
4. How spicy can I make it?
Chili oil or shichimi togarashi can be added to taste. Start with a small amount and gradually increase to avoid overpowering the delicate miso flavor.
5. Can this soup be meal-prepped?
Yes! Store the noodles separately from the broth and mushrooms. Reheat the broth and mushrooms gently, then add freshly cooked noodles when ready to eat. This keeps textures intact and flavors vibrant.
