Miso Udon Seafood Noodle Soup

Miso Udon Seafood Noodle Soup

This miso udon seafood noodle soup is packed full of umami flavor, easy to make and healthy!

Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 354 kcal
Author Danielle Wolter


  • 2 packages udon noodles about 15 oz. total
  • 1 seasoning packet Fortune Udon Noodle
  • 5 cups water
  • 3 tsp. dashi powder
  • 2 tbsp. sake
  • 2 tbsp. white miso paste
  • 1 tbsp. mirin
  • 1 garlic clove minced
  • 1/2 lbs. fresh manila clams scrubbed clean
  • 4 oz. fresh white fish cut in 1" pieces
  • 1/2 lbs. shrimp peeled and deveined
  • 4 oz. enoki mushrooms
  • 1 tbsp. butter
  • 8-16 slices Japanese fish cake
  • 1/4 cup green onions sliced for garnish
  • 4 eggs poached (optional)


  1. Heat the butter over medium heat in a dutch oven or large saucepan.
  2. Add the clams, cover and steam for about 2 minutes. Add the garlic and shrimp, cover and steam another 2 minutes, or until all the clams have opened and the shrimp has started to turn pink.
  3. Remove shrimp and clams with a slotted spoon and set aside. Discard any clams that have not opened.
  4. Add the water, dashi powder, sake, mirin and miso. Simmer for 5 minutes.
  5. While the broth is simmering, heat the udon noodles in boiling water for 1 minute. Divide the warm noodles into 4 bowls.
  6. Add the enoki mushroom, shrimp, and clams to the bowls.
  7. Add the fish to the broth and cook for 30 seconds to 1 minutes. Remove from broth and divide among soup bowls.
  8. Ladel the broth into each bowl. Top with sliced fish cake, poached egg (optional) and sliced green onions.

Recipe Notes

  1. Let the clams soak in water for 10 minutes to release some of the dirt. If you can't find manila clams, and small clams will work for this recipe.
  2. Red miso can also be used if that's all you have. However, the white miso has a milder flavor so it won't overpower the flavor of the seafood.
  3. Japanese fish cake can be found at most Asian grocery stores. If you can't find it, imitation crab meat can be substituted.
  4. If you like spice, sprinkle the soup with some dried chili flakes or togarashi seasoning.