This miso udon soup is a Japanese cuisine staple that is savory, comforting and delicious. And guess what, super easy to make from scratch, in your own home. The miso based broth is filled with chewy, fresh, udon noodles, shimeji mushrooms, crisp bok choy, and soft tofu. This soup is flavorful, savory and I can eat it every day!

Udon noodles are chewy and soft, they are thick, wheat noodles and are best when you can find them fresh. Frozen however work good as well. Udon noodles have neutral flavor, so they carry out the flavors of other strong-flavored ingredients beautifully. It pairs wonderfully with dominating miso. Miso is a salty, savory, umami-rich Japanese fermented soybean paste that has rich, earthy taste with multidimensional layers thanks to the lengthy fermentation process. Miso paste is the key ingredient to the umami-rich broth without the use of meat in this tofu soup. Shimeji mushrooms are widely used in Japanese cuisine and you can find them in produce section of some grocery stores. You can absolutely substitute with shiitake if you can’t find them.

To make the soup start by chopping vegetables. Then sauté shimeji mushrooms, garlic and bok choy in oil. Cooked shimeji mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Bok choy is slightly bitter, like mustard greens, but milder with crisp, juicy stalks and dark leaves. Take the vegetables out and add water to the pot and use your spoon to scrape up any bits that were stuck to the bottom. Whisk in the miso paste, then add the udon noodles. Cook for 1–2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and heat for another 1–2 minutes until everything is heated through.