VEGAN DINNER: super easy and quick udon noodle soup bowl with shiitake (one pan!)

I love udon noodles. I have said it before when I shared my meal prep udon noodle soup with you HERE. The soft texture of these thick noodles is something I can really crave sometimes. Another bonus is their short (or non-existent) cooking times. Check the packaging of your noodles to see if you have to pre-boil them, or if they can go straight into a wok or frying pan. Either way, this recipe should not take you more than 10-15 minutes to prepare, making it a perfect dinner for busy days (or if you’re in self-isolation but cannot be bothered to spend hours in the kitchen ;)).

Because of their softness, I think udon  noodles go perfectly with crisp veggies like bok choi (pak soy) and pan fried “chicken” pieces. Adding soy sauce, miso paste and shiitakes packs this soup full of lovely umami flavour. If you do not like mushrooms however, you could of course omit them. If shiitakes aren’t available or are too expensive, feel free to use another mushroom. However, I find that shiitakes are really the most flavourful.

One thing to keep in mind is that not all miso pastes are equal. Some are a lot thicker than others. One of my favourite brands, Itsu, has fairly runny miso, which mixes with water easily to form a lovely broth. The downside is that this comes in individual sachets, creating quite a bit of packaging. Jarred miso paste will work just as well, but is often a lot thicker and tends to clump when not mixed properly. To avoid this, first mix your miso with some soy sauce to loosen it, then add your water.

Let’s get to the recipe now!

Ingredients for two people:

  • 2 tbsp. of miso paste
  • 2 tbsp. of soy sauce
  • One package of shiitake mushrooms (125g)
  • Two heads of bok choy (250g)
  • Two packages of udon noodles (300-400g)
  • Half a package of Tesco veggie “chicken” pieces (or tofu or different protein source)
  • Boiling water


  1. Cut up your veggies; shiitakes into strips and bok choy into large pieces
  2. Heat a pan to medium heat (non-stick, or alternatively, add some oil)
  3. Fry your shiitakes and chicken pieces until fragrant and browned
  4. Add your bok choy and noodles, stir fry for 2-3 minutes
  5. In your serving bowls add one tbsp. of soy sauce and miso paste and mix
  6. Add some boiling water to your soy and miso mix to ensure it is smooth
  7. Add half of the content of your pan to each bowl and top up with boiling water to make a nicely filled soup
  8. Serve and enjoy!

Picture instructions:

Serve with boiling water to create a filled and hearty soup

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