When JSL Foods invited me to submit a recipe for their food blogger challenge using Fortune Udon Noodles, I immediately accepted. I decided to make a Spicy Miso Udon Noodle Soup and added some tasty twists that takes this classic soup to a new level of delicious.

Spicy Miso Udon Noodle Soup

Note: You should also check out my Spicy Sriracha Ramen

Spicy Miso Udon Noodle Soup

Recipe Twist 1: The Broth

The first twist is how I prepared the broth. Using flavors of fresh ginger, dried Porcini mushrooms, lime juice, Tamari, sesame oil and miso packets, I created a miso-flavored broth that tastes incredibly savory. It smells so good simmering on the stove while you prepare the rest of the ingredients.

Recipe Twist 2: Spinach Leaves instead of Seaweed

The second twist is instead of seaweed, I added spinach leaves, because they have a very similar texture and it was easier for me to find in the store.

Spicy Miso Udon Noodle Soup

Recipe Twist Number 3: Roasted, Spicy Tofu

The third twist is the tofu. Although miso soup typically has tofu in it, I decided to roast my tofu after soaking it in a mixture of sesame oil, Tamari and Sriracha. It gives the tofu a nice texture and the salty, spicy flavor is absolutely incredible. I had to stop myself from snacking on them during the prep. I also decided to mix the shiitake mushrooms with Tamari and sesame oil before placing them in the oven.

Spicy Miso Udon Noodle Soup

Recipe Twist Number 4: Udon Noodles

Another twist is the addition of the udon noodles. Miso soup doesn’t typically include noodles, but I wanted to make this soup a little more hearty. I loved cooking with the Fortune Udon Noodles, because they’re a thicker noodle and they cook really fast.

You can purchase JSL Foods Fortune Noodles at Jewel supermarkets. There’s a choice of three flavors including original, mushroom and chicken. I tried my recipe with all three and although they all tasted really good, my favorite was the mushroom flavor since it paired so nicely with the roasted shiitakes.

Spicy Miso Udon Noodle Soup

Recipe Tip: Prep the Noodles Last

I recommend preparing the noodles last because they cook within 2-3 minutes. When removing them from the packaging, you may be tempted to try to separate them, but don’t do this. They will separate on their own as they boil in the water.

When you serve the soup, add the noodles first, followed by the mushrooms and tofu. Then, pour the broth over the top. I chose to use sliced scallions, cilantro and sesame seeds as garnish, but feel free to use the garnishes of your choice. I’m getting hungry just thinking about it.

If you decide try it, be sure to let me know what you think!

Happy Cooking!



For the broth:

  • Fresh ginger peeled and thinly sliced, about 8-12 slices
  • 5-7 dried Porcini mushrooms
  • 8 cups water
  • 2 Miso-Cup packets (6 ounces each)
  • Juice of 1 lime
  • 2 teaspoons Tamari
  • 2 teaspoons sesame oil
  • 1-2 cups baby spinach leaves

For the tofu:

  • 1-2 cups tofu, cut into cubes
  • 2 tablespoons Tamari
  • 2 tablespoons sesame oil
  • 1 teaspoon Sriracha

For the mushrooms:

  • 7-10 individual shiitake mushrooms, stems trimmed
  • 2 tablespoons sesame oil
  • 1 teaspoon Tamari

For the noodles:

  • 1-2 packages Fortune Udon Noodles

For the garnishes:

  • 3-4 scallions thinly sliced on the diagonal
  • Several sprigs cilantro, roughly chopped
  • Sesame seeds


For the broth:

  1. In a large soup pot or dutch oven, add the ginger, dried Porcini mushrooms and 8 cups of water.
  2. Bring to a boil and then turn heat down to simmer for about 30 minutes.
  3. Strain the broth through a cheese cloth to remove the ginger slices and dried mushrooms.
  4. Add the miso packets, lime juice, Tamari and sesame oil and stir to combine.
  5. Taste for flavor and adjust as needed.
  6. Add the baby spinach leaves and stir until soft and wilted.
  7. Allow broth to stay warm on low while you prepare the other additions.

For the tofu:

  1. Preheat oven to 400 degrees F.
  2. In a medium-sized bowl, mix the tofu, tamari, sesame oil and Sriracha until well combined.
  3. Place tofu on a baking sheet and roast in the oven for about 15-20 minutes.
  4. Remove from oven and allow to cool on the baking sheet.

For the mushrooms:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix the mushrooms with tamari and sesame oil.
  3. Place on a baking sheet and roast for about 10-15 minutes.
  4. Remove from oven and allow to cool on the baking sheet.

For the Udon noodles:

  1. Bring a pot of water to a boil.
  2. Place 1 or 2 packages of noodles into the boiling water.
  3. Boil the noodles according to instructions (2-3 minutes).
  4. Drain the noodles and add to a bowl.
  5. Mix a drop or two of olive oil with the noodles to prevent them from sticking.

For serving:

  1. Divide the noodles among serving bowls.
  2. Add the tofu, shiitake mushrooms and broth.
  3. Garnish with cilantro, scallions and sesame seeds.

All images ©Regan Baroni 2017.


Disclosure: JSL Foods provided me the Fortune Udon Noodles in exchange for a recipe submission using their product. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting.


  1. mike says:

    This recipe made me want to head straight to a ramen spot like Urban Belly or Slurping Turtle. SO tasty… and at home!

    • Regan says:

      This really was good… I’m so glad you liked it as much as you did!!

  2. Kik says:

    Ahh I’ve never tried udon at home. I’m ready to slurp this up!

    • Regan says:

      Oh, I hope you try it! I love the thicker noodles! Cheers!

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