bean noodles

A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.

Miso Udon Noodle Soup with Teriyaki Mushrooms

shiitake mushrooms (, rehydrated, (see notes) or other mushrooms of choice)

oyster mushrooms (thinly sliced)

mirin (see notes)

tbsp sake (see notes)

soy sauce

tsp dark soy sauce (optional

sugar

vegan butter

garlic (minced)

tbsp plain nut butter

mushroom broth (or vegetable broth

soy milk

tbsp miso paste (, I used white miso)

tbsp sake

Salt (to taste)

servings udon noodles ((see notes))

Layu (, Japanese chili oil)

onions onions

If using dried shiitake mushrooms, soak the mushrooms overnight in room temperature water or in boiling hot water until completely rehydrated. Don’t discard the liquid since you can mix this in for the broth. Thinly slice the rehydrated shiitake mushrooms.

For the king oyster mushrooms, I thinly sliced these lengthwise but you can cut these however way you want.

Mushrooms

Cook/prepare your udon noodles according to package instructions. For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking.

Remove the noodles from the water. You can opt to run this through some water to wash off any excess starch.

Divide between 2 bowls. I cooked the noodles before cooking the broth so I could use only 1 pot for this recipe.

You can also microwave frozen udon. If doing so, I usually just place mine in a microwave safe bowl and cover it with a microwave safe lid and microwave until chewy to my liking.

Udon

Heat a medium skillet or non stick pan over medium. Once hot, add some oil. If using just one pot, you can use the same pot to cook down the mushrooms.

Note: If you don&#39;t enjoy mushrooms, you can also use extra firm tofu and cook it the same way. You may need to season it more and adjust to your taste.

Add the mushrooms (king oyster + rehydrated mushrooms, if using) and spread on the pan to allow these to cook browned. Flip over to cook the remaining side.

Add the mirin, sake, soy sauces, and sugar. Mix well to coat the mushrooms. Cook for 2-3 more minutes until the sugars start to beautifully glaze the mushrooms. Turn off the heat and se the mushrooms aside.

Teriyaki Mushrooms

Heat a medium sized pot over medium high heat.

Once hot, add in the sesame oil or butter. Add in the garlic. Sauté over medium heat until aromatic.

Add in the sesame paste or nut butter. While stirring, add in the broth and soy/oat milk. Keep stirring over medium heat until the paste has diluted. Add in the miso paste, sake, and sauce sauce. Mix.

Cover the pot and leave the soup to boil over medium high heat, around 10-12 minutes. Once it boils, lower the heat and leave it to a simmer.

Taste the soup and season with salt, to taste, if needed.

Soup

Pour the hot soup into your bowls of noodles.

Add the teriyaki mushrooms, chopped spring onions/scallions, chili oil, and any other toppings of choice. Enjoy your udon while it’s hot.

To Serve

Rich, hearty, refreshing, and super easy Cold Sesame Noodles inspired by Chinese and Taiwanese flavours with homemade chili oil.These noodles are inspired by Taiwanese sesame noodles and the cold sesame noodles I had from the restaurant Mian in Las Vegas, that served it with a delicious numbing chili oil. I paired these with my homemade chili oil to create a really rich, hearty, and somewhat refreshing bowl of noodles. You can also enjoy this with my cucumber rose salad (recipe here) to balance off the richness.

Cold Sesame Noodles (Easy Vegan Recipe)

sesame

soy sauce (or more to taste)

tsp dark mushroom soy sauce

Chinese black vinegar

tbsp sesame oil

tbsp sugar

tbsp water

5.5 oz dried wheat noodles

Ice cubes (optional)

Chili Oil

Chopped nuts

onions

rose salad

In a large bowl, mix all the sauce ingredients together. Feel free to adjust according to your desired taste and consistency. Do note that the sauce will slightly thicken once mixed with the cold noodles. Set the sauce aside.

Cook the noodles until very chewy or al dente. I like to slightly undercook mine since the noodles will continue to cook from the residual heat even when the heat has been turned off.

Drain the noodles from the water and run through cold running water to stop the cooking.

Optional: place the noodles in a strainer and add some ice cubes before mixing to get the noodles cold. Drain from any excess water then place in a large bowl.

Pour the sauce over the noodles and mix well. The noodles will still be slightly wet from the water/ice, which will be just right so the noodles aren’t too dry.

Add chili oil, chopped nuts, green onions, and other toppings/protein of choice. Sliced cucumber or radish will be a great addition for that extra crunch and refreshing bite. Mix your noodles until well coated in the sauce, and enjoy!

Storage tip: these noodles are even better colder and I kept mine overnight in the refrigerator. The sauce does thicken in the fridge so you can add a splash of black vinegar or even a drizzle of sesame oil and mix to coat before enjoying.

 These Basil and Tofu Vermicelli Noodles are a fusion of Thai and Filipino flavours. Here at home we love to cook vermicelli/sotanghon and bihon (corn starch-based noodles) with a delicious soy-based sauce. I also love to make Thai Drunken Noodles or Pad Kee Mao so wanted to fuse the two together by using vermicelli noodles and adding a generous amount of Thai and Holy basil leaves since I have plants that always grow so much leaves (i’m very grateful!)

Basil and Tofu Vermicelli Noodles

bundles dry vermicelli

oyster sauce

tbsp coconut sugar

tsp dark soy sauce

lb extra firm tofu

Neutral oil (for cooking)

tbsp soy sauce (for tofu)

small bell pepper (thinly sliced)

onion (sliced)

Noodles: Place the noodles in a large heat proof bowl. Pour boiling hot water and leave to soak for 8-10 minutes or until still very chewy. Drain the water and set aside.

Sauce: Mix everything together. Feel free to adjust to your desired taste.

Press the tofu. Slice the tofu into cubes or other shape of choice. Heat a large non-stick pan or skillet over medium. Add some oil. Add in the tofu. Pan-fry the tofu until golden brown on each side. Add in the soy sauce for the tofu. Mix well.

Move the tofu to the side of the pan. Add in more oil. Stir-fry the bell peppers, onions, and garlic until the bell peppers are tender. Add half of the basil leaves.

Add the the noodles and pour in the sauce. Mix well and allow the noodles to cook down for 4-5 more minutes until cooked to your liking. Taste thhe noodles and feel free to season with more vegetarian oyster sauce/stir-fry sauce/soy sauce. Add in the remaining basil leaves. Mix well and then turn off the heat once the basil leaves have wilted.

Serve and enjoy while hot.

Absolutely delicious! I love all the basil in this recipe. The flavors are amazing!

Wonderful recipe!  It was very detailed and helped me prepare it perfectly! Thank you.

Sooo good! Tried it with tempeh and it turned out delicious. I really should cook with thai basil more often. Thank you for sharing this recipe!

Absolutely yummy but we are little piggies so next time will do 4 sheets of vermicelli and adjust the sauce .

Loved this recipe! We made it with spaghetti noodles (because that's what we had on hand) and it was soooooo good!  We are making it again tonite :)

Loved this recipe, I used vegan fish sauce instead of the oyster sauce because that’s all I had. Really delicious! Thank you

Such an easy but flavourful dish!! Loved this thank you 🥺🥺

Wonderful flavours! Thank you so much for sharing! Looking forward to trying more of your recipes this year :-)

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The most viewed bean noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Udon Noodle Soup with Teriyaki...

Cold Sesame Noodles (Easy Vegan Rec...

Basil and Tofu Vermicelli Noodles

The most viewed bean noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine