• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    15 Mins

  • servings



  • 4 dried shiitake mushrooms
  • 3” x 3” piece kombu
  • 5 cups water
  • 5 tbsp miso
  • 1 tbsp soy sauce
  • 1 leek white part, diagonally sliced
  • 1 carrot sliced into ¼” thickness, cut into a flower shape (optional)
  • 1 cup shimeji mushrooms ends trimmed
  • 2 tbsp mirin
  • 2 aburaage fried tofu halved diagonally
  • 1 pkg Lotus Foods Organic Brown Udon Rice Noodles
  • sea salt to taste
  • 2 baby bok choy halved lengthwise
  • ½ tsp black sesame seeds

product used in the recipe

Organic Brown Udon Rice Noodles

  • 1

    Use a slightly damp cloth to gently wipe the surface of shiitake mushrooms and kombu.

  • 2

    To make the broth: in a large bowl, combine water, shiitake mushrooms, and kombu. Refrigerate and let soak overnight.

  • 3

    Whisk together miso, soy sauce, and 3 tbsp of the broth in a small bowl.

  • 4

    Remove the soaked shiitake mushrooms from the broth, gently squeeze out the excess liquid, and slice.

  • 5

    Strain the remaining broth with a fine-mesh strainer into a large pot and add kombu back into the broth. Add leek, carrot, shiitake, and shimeji mushrooms.

  • 6

    Bring to a boil over medium-high heat. Discard kombu to prevent the soup from becoming slimy.

  • 7

    Add mirin, aburaage, and udon noodles. Cook for 8 mins, stirring occasionally to prevent sticking. Reduce the heat to low if necessary to maintain the gentle simmer.

  • 8

    Stir in miso mixture. Add salt to taste. Place bok choy on top and cover to cook for 2 mins until noodles are tender.

  • 9

    Serve the pot as is with serving bowls to share on the table, which is an authentic way to serve in Japan, or divide into serving bowls.

  • 10

    Top with black sesame seeds and enjoy.

product used in the recipe

Organic Brown Udon Rice Noodles

Instruction video