• Course


  • Prep time

    10 Mins + overnight soaking

  • 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

    Gently wipe shiitake mushrooms and kombu with a slightly damp cloth then add to a large bowl with water. Refrigerate overnight to create a broth.

  • 2

    The following day, whisk miso, soy sauce, and 3 tbsp broth in a small bowl.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Bring the pot of soup to the table with serving bowls. Top with sesame seeds.

product used in the recipe

Organic Brown Udon Rice Noodles

Instruction video