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Creamy Mushroom Udon Noodle Soup Recipe

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4.4 from 13 reviews

A rich and comforting Creamy Mushroom Udon Noodle Soup featuring a blend of mixed mushrooms simmered in a savory mushroom broth and full-fat coconut milk, enhanced with garlic, ginger, and toasted sesame oil. This vegan and gluten-free Asian-inspired noodle soup is perfect for a cozy meal in just 30 minutes.

Ingredients

Soup Base

  • 2-3 teaspoons toasted sesame oil
  • 4 green onions, sliced; white and green parts separated
  • 12 ounces (340 g) mixed mushrooms (Oyster, Cremini, Shiitake)
  • 1 tablespoon low-sodium Tamari or soy sauce
  • 2 large cloves garlic, crushed
  • 1 inch piece ginger, peeled and finely grated
  • 1 13.5-ounce (400 ml) can full-fat coconut milk
  • 2 cups (475 ml) mushroom broth
  • 1 cup (235 ml) water

Noodles

  • 19 ounces (540 g) fresh or frozen udon noodles
  • Optional: chili oil, for garnish

Instructions

  1. Aromatics: Bring a large pot to medium heat and warm the toasted sesame oil. Add the white parts of the sliced green onions and sauté for about 1 minute until fragrant.
  2. Sauté Mushrooms: Add mixed mushrooms to the pot and cook for 3 minutes, stirring occasionally to let them brown slightly on the bottom. Add in the low-sodium Tamari, crushed garlic, and grated ginger, then sauté for an additional 2 to 3 minutes until mushrooms are golden and have reduced in size.
  3. Add Broth and Coconut Milk: Pour in the mushroom broth, full-fat coconut milk, and water. Cover the pot and bring the mixture to a boil over high heat, then reduce the heat to medium-high to maintain a gentle boil.
  4. Cook Udon Noodles: Add fresh or frozen udon noodles directly into the simmering soup. Cook for 3 to 5 minutes until the noodles are tender. For dried udon noodles, cook according to package instructions before adding to the soup. Turn off the heat and stir in the green parts of the green onions.
  5. Serve: Divide the soup into serving bowls. Garnish with optional chili oil if desired. Serve warm. Leftovers can be refrigerated for up to 3 days.

Notes

  • For dried udon noodles, cook separately according to package instructions before adding to the soup.
  • This soup keeps well refrigerated for up to 3 days; reheat gently before serving.
  • Adjust the amount of chili oil to add heat according to your preference.
  • To make the soup gluten-free, ensure you use gluten-free tamari instead of soy sauce.

Find it online: https://yumntasty.com/creamy-mushroom-udon-noodle-soup-recipe/