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Japanese Noodle Soup


Special Diet

Dairy-Free, Vegan, Vegetarian



Main Ingredient

Vegetables, Pasta & Noodles


Quick & Easy


  • 8 oz Udon noodles plus water or separate stock for cooking
  • 2 Tablespoon Grapeseed oil
  • 2 Green onions
  • 1 inch Ginger root peeled and finely chopped
  • 2 Garlic cloves peeled and finely chopped
  • 1 cup Shiitake mushrooms
  • 2 Tablespoons San-J Tamari Soy Sauce
  • 6 cups Vegetable stock
  • 2 teaspoons Red Miso Paste
  • Spinach for serving
  • Carrot shredded


  • Prepare noodles as directed on packaging. Be sure to slightly undercook them. 
  • In an empty medium pot on low-medium heat, add grapeseed oil, diced green onion (just the white parts – save the green for garnish), ginger, garlic, shiitake mushrooms, and tamari. Sauté for a few minutes until fragrant, stirring constantly.
  • Add vegetable stock and simmer for a few minutes to mix the flavors. 
  • Scoop out some of the broth and stir the miso paste into it until dissolved. Pour the miso broth mixture into the pot and heat it. Remove from the heat. 
  • Prepare serving bowls by adding to each cooked noodle, a handful of spinach, shredded carrot, and chopped green onion. Pour the miso broth over each bowl, and add more chopped green onion to garnish.
  • Read more about this Japanese Noodle Soup recipe on our blog, with details for making veggie stock!
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