Miso Mushroom Noodle Soup

This noodle soup is so incredibly flavourful, which is surprising given that the broth comes together in less than 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes any broth taste like it’s been simmering for hours. As if that weren’t enough, the miso from the mushroom marinade seeps into the broth, which adds an extra layer of flavour.

You can buy instant dashi online or in most Asian supermarkets. This is the one I use.

  • Author: zenak



For the miso mushrooms: 

  • 200g oyster mushrooms
  • 2 tbsp white miso paste
  • 4 tbsp mirin
  • 2 tbsp sugar
  • vegetable oil (or any neutral oil)

For the noodle soup:

  • 1l dashi (made from instant dashi powder)
  • 4 tbsp light soy sauce
  • 2 tbsp mirin
  • 2 tsp sugar
  • 2 portions of dried or ready-to-cook noodles (any type)
  • 1 spring onion, thinly sliced, to serve
  • chilli oil (optional), to serve


  1. Tear the oyster mushroom into thin strips.
  2. In a medium mixing bowl, combine the white miso paste, mirin and sugar and whisk until smooth, then add the shredded oyster mushrooms and toss well to coat.
  3. Lightly brush a large sheet of foil with oil. Add the mushrooms to the centre of the sheet and scrunch up to form a parcel. Air fry or bake at 180℃  for 15 minutes.
  4. Just before the mushrooms are done, bring the dashi, light soy sauce, mirin and sugar to a simmer in a small saucepan set over a high heat, then cover and reduce the heat to low while you boil the noodles according to the package instructions in a separate saucepan.
  5. Drain the noodles and divide between bowls. Top with the miso mushrooms and ladle the hot broth over the top. Finish with spring onions and chilli oil (if using) then serve and enjoy.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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