Tasty Japanese noodles with miso, mirin and oyster mushrooms

Bursting with vibrant flavours, this dish promises a symphony for your taste buds and it’s quick to make! 


Noodles are something I could eat every day. This version contains a lot of Japanese flavours such as miso, mirin, and furikake: all flavour bombs. Pre-cooked udon noodles are one of my favourite pantry ingredients, and I highly recommend you also have a stash at home as a standard. They are ready in as little as two minutes and are delicious with almost everything. Of all the meat substitutes, oyster mushrooms are my favourite: their meaty texture is unmatched. If you choose vegan furikake, this dish is 100 percent plant-based. And I can assure you: this is vegan food at its best. 


Cooking time: 20 minutes  

Serves: 2 


  • 250 g udon noodles (pre-cooked) 
  • Large bunch of fresh coriander (+ extra for garnish) 
  • 2 tbsp tahini 
  • 1/2 tbsp miso 
  • 1.5 tbsp soy sauce 
  • 2 limes, juice 
  • 2 tbsp mirin 
  • 1/2 cucumber, cut julienne 
  • Vegetable oil for frying 
  • 150 g oyster mushrooms, shredded into pieces 
  • Salt & pepper 
  • 2 tbsp furikake (vegan, if preferred) 
  • 1 small red pepper, very thinly sliced 
  • Splash of pure sesame oil 


  1. Bring your kettle to a boil. Place the udon noodles in a large mixing bowl and pour over with the boiled water. Let stand like this for 2 minutes and drain. Use the rounded ends of chopsticks to untwine the noodles and set aside. 
  2. Make the noodle sauce by blending the coriander (save a little for presentation) with the tahini, miso, soy sauce, lime zest and juice, and mirin in a blender (or use your hand blender). Pour the noodle sauce onto the noodles and add the cucumber strips to the bowl. Stir well. 
  3. Heat the oil in a pan over high heat and fry the oyster mushrooms until crisp and golden brown. Season with a generous pinch of salt and pepper. 
  4. Transfer the noodles into a beautiful large bowl and arrange the oyster mushrooms on top. Finish with the furikake, red pepper, a few drops of pure sesame oil, and some extra coriander. 
  5. Serve the noodles with extra lime wedges.  
Winnie Verswijvel

Winnie Verswijvel

Trading her psychology books for cookbooks, Winnie Verswijvel now creates recipes and writes culinary articles for various clients. A woman of many talents, she also doubles as a food stylist and steps behind the camera to shoot pictures of the delicious plates she makes.  

This Flemish food lover fell in love with Amsterdam, where she has been turning her kitchen upside down for several years now. Often found strolling local markets carrying a huge pile of vegetables, Winnie does not shy away from a little spice and is always on the lookout for surprising flavours.