Sautéed Shiitake and Spinach Noodles with Miso-Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate noodles tossed with sautéed shiitake mushrooms and fresh spinach, coated in a savory miso-ginger sauce for a quick, umami-packed vegetarian meal. This japanese-inspired noodles (vegetarian) ready in about 22 minutes blends fresh udon noodles, shiitake mushrooms, sliced, fresh spinach leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 12 oz fresh udon noodles and cook for 2-3 minutes until tender but still chewy. Drain and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 8 oz sliced shiitake mushrooms and sauté for 5 minutes until they release moisture and begin to brown.
  3. Step 3: Add 4 cups fresh spinach leaves to the skillet and cook, stirring, for 2 minutes until wilted.
  4. Step 4: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, and 2 tsp sesame oil until smooth.
  5. Step 5: Add the cooked udon noodles to the skillet with the mushrooms and spinach, pour the miso-ginger sauce over, and toss gently for 2 minutes until everything is evenly coated and heated through.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds before serving.

Frequently asked questions

How long does Sautéed Shiitake and Spinach Noodles with Miso-Ginger Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shiitake and Spinach Noodles with Miso-Ginger Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shiitake and Spinach Noodles with Miso-Ginger Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shiitake and Spinach Noodles with Miso-Ginger Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shiitake and Spinach Noodles with Miso-Ginger Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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