Mushroom, Miso & Bok Choi Udon Noodles

Spring is nudging its little snout around the corner in Seattle, and whuffling at our door. We’re welcoming in the new season with fresh greens and warm broth – and this bowl of udon noodles has both.

Udon Noodles in Mushroom Broth
Udon Noodles in Mushroom Broth

Bring four cups water and 2 T white miso to a simmer in a medium saucepan. Mash the white miso paste so it becomes absorbed into the water. Toss in 3 dried shiitake mushrooms, a 1″ chunk of peeled ginger and 1 cup sliced crimini mushrooms. Add a dash each of soy sauce, chili oil and fish sauce, to taste.

Simmer for about four minutes, so the mushrooms start to absorb the liquid and soften.

Add 1 baby bok choi, chopped into slices. Continue to simmer until the bok choi slightly wilts and turns a bit more brilliant green – about 4 minutes.

Add frozen fresh udon noodles (if you can get them at the grocery store); otherwise, add freshly boiled udon noodles. Simmer until the noodles are warmed thru.

Divide out into two bowls and add the udon noodles. Ladle in broth and top with a serving each of wakame (dried seaweed – you can get this at a local asian grocery store).

The broth just wouldn’t quit for us – we kept making more and more udon and using the wonderfully fragrant mushroom broth for several nights. Also – don’t eat the shiitakes – these are more for flavoring the broth than actually eating.

Hot Udon Noodles in Mushroom Broth
Hot Udon Noodles in Mushroom Broth


  • four cups water
  • 2 tablespoons white miso
  • 1 tsp chicken broth
  • 3 dried shiitake mushrooms
  • 1 baby bok choi, chopped
  • 1 cup crimini mushrooms, sliced
  • 1 1″ chunk of ginger, peeled
  • 2 servings of dried wakame, soaked in a bowl to fluff up
  • 2 servings fresh (frozen) udon noodles
  • dash of fish sauce
  • dash of chili oil (to taste)
  • dash of soy sauce (to taste)


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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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