If using dried shiitake mushrooms, soak the mushrooms overnight in room temperature water or in boiling hot water until completely rehydrated. Don’t discard the liquid since you can mix this in for the broth. Thinly slice the rehydrated shiitake mushrooms.

For the king oyster mushrooms, thinly slice lengthwise or as preferred.

Cook udon noodles according to package instructions. For frozen udon, boil water in a medium pot and add udon until cooked to desired chewiness.

Remove noodles from water, optionally rinse with cold water to wash off excess starch.

Divide noodles between 2 bowls. Cook noodles before the broth to save on dishes.

Microwave frozen udon in a microwave safe bowl covered until desired chewiness is reached.

Heat a medium skillet over medium heat, add oil. If using one pot, the same pot can cook the mushrooms.

Add mushrooms and spread in the pan to allow them to brown. Flip to cook the remaining side.

Add mirin, sake, soy sauces, and sugar. Mix well and cook for 2-3 minutes until they glaze. Set aside.

In a medium pot over medium high heat, add sesame oil or butter then garlic. Sauté until aromatic.

Stir in sesame paste or nut butter, then gradually add broth and soy/oat milk while stirring. Add miso paste, sake, and soy sauce. Mix well.

Cover and bring to boil over medium high heat for about 10-12 minutes. Once boiling, lower the heat and simmer.

Taste and add salt if needed.

Pour the hot soup into each bowl of noodles.

Top with teriyaki mushrooms, chopped spring onions/scallions, chili oil, and any other toppings. Enjoy your udon while it’s hot.