This Creamy Mushroom Udon Noodle Soup has it all—a mouthwatering umami broth, hearty mushrooms, and chewy noodles. A cozy vegan soup so full of flavor, you’ll swear it came from a restaurant!
This Creamy Mushroom Udon Noodle Soup really does have it all — chewy udon noodles, a creamy broth that’s PACKED with umami flavor, and a mix of meaty, velvety mushrooms, all with a warming hit of flavor from ginger, garlic, and crunchy green onions. This is the ultimate Japanese-inspired cozy soup that’s perfect for cold, rainy days, but is also so incredible that you’ll crave it in the summertime, too. Trust me 😉
INGREDIENTS + INSPIRATION
I am not over-exaggerating in even the slightest when I say this recipe is an umami-BOMB. The mouthwatering explosion of flavor is achieved through three simple, budget-friendly ingredients: mushroom broth, tamari, and a mix of fresh mushrooms (a variety will give you the most flavor!). In addition, full-fat coconut milk brings a rich creaminess, while green onions, garlic, and ginger bring warmth and balance, and toasted sesame oil rounds everything out. All that flavor from such basic ingredients…but that’s the magic of umami!
And we didn’t even talk noodles yet! If you’re like me and you like extra thick and chewy noodles, I recommend using frozen udon noodles for this recipe because they are the chewiest, and just simply delicious! These Japanese noodles can be found at most local Asian markets. You can also substitute rice noodles for a gluten-free option.
HOW TO MAKE CREAMY MUSHROOM UDON NOODLE SOUP
This recipe may taste restaurant-quality, but there’s no 5-star chef needed to make this fuss-free dish! In fact, we’re going to make everything in just one pot; even the noodles get tossed in to cook in the creamy broth. Fuss-free promised. Fuss-free delivered. 😉 Just follow these 4 steps:
- Warm the sesame oil in a pot, then add the white portions of the green onions and sauté.
- Add the mushrooms to the pot and cook for 3 minutes, allowing them to brown slightly. Add the tamari, ginger, and garlic to the pot and sauté until the mushrooms are golden brown and reduced in size.
- Add the mushroom broth, coconut milk, and water to the pot and bring to a boil. Reduce heat, add the fresh/frozen udon noodles directly to the pot, and cook until the noodles are tender. Turn off heat and stir in the green portions of the green onion.
- Top with optional chili oil and enjoy warm!
This recipe is so delicious and mouthwatering on its own, but if you want to ‘pump it up’ and turn it into a hearty meal, this recipe serves as a great soup base as well. Feel free to add in your favorite plant-based protein (like this insanely good Crispy Tofu), or some extra veggies for even more color and yummy goodness!
I’d suggest enjoying this soup fresh on the day it’s made, but if you have any leftovers, they’ll stay good in the fridge for up to 3 days.
This Creamy Mushroom Udon Noodle Soup has it all—a mouthwatering umami broth, hearty mushrooms, and chewy noodles. A cozy vegan soup so full of flavor, you’ll swear it’s from a restaurant!
- 2–3 teaspoons toasted sesame oil
- 4 green onions, sliced; white and green parts separated
- 12 ounces (340 g) mixed mushrooms (I used Oyster, Cremini, and Shiitake)
- 1 tablespoon low-sodium Tamari or soy sauce
- 2 large cloves garlic, crushed
- 1” 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
- 19 ounces (540 g) fresh or frozen udon noodles; see notes for dried instructions
- Optional: chili oil, for garnish
- Aromatics: Bring a large pot to medium heat and warm the sesame oil; then, add in the white portions of the green onion and sauté for 1 minute.
- Mushrooms: Add the mushrooms to the pot, stir well, and cook 3 minutes. Mix the mushrooms once every minute or so – you want them to sit on the bottom of the pan to brown slightly. Then, add the Tamari, ginger, and garlic to the pot and stir well; sauté for an additional 2 to 3 minutes, until the mushrooms are golden and reduced in size.
- Add Broth: add the mushroom broth, coconut milk, and water to the pot. Cover and bring to a boil over high heat, then reduce the heat to medium-high.
- Cook the Noodles: add the fresh/frozen udon directly to the pot and cook for 3 to 5 minutes, until the noodles are tender (see recipe notes for dried udon instructions). Turn the heat off, then stir in the green portion of the green onions.
- Serve: divide the soup into serving bowls and top with chili oil, if desired. Enjoy warm; leftovers will keep in the fridge for up to 3 days*
- Udon Noodles: udon noodles are not gluten-free; for a gluten-free alternative, use rice noodles instead. If you are using dried noodles instead of fresh or frozen, cook them separately in a pot of water according to the package instructions. If you plan to have leftovers, I suggest keeping the noodles separate and cooking what you need day-of; otherwise the noodles will absorb most of the mushroom broth and get mushy.
- Substitutions: toasted sesame oil can be replaced with chili oil or another high-heat oil, such as peanut oil. You can use any combination of mushrooms you’d like, or just stick to your favorite! I highly suggest using mushroom broth in this recipe for the best flavor, but vegetable broth will work in a pinch. You can also opt to use lite coconut milk instead of full-fat for a less creamy soup base.
- Add-Ons: this recipe is great with extra veggies! If you’d like to add some, toss them in with the mushrooms in step 2. If they take less time to cook (such as tender greens), you can just stir them in at the end with the green onions.