Creamy Mushroom Udon Noodle Soup

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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 😉

Creamy mushroom udon noodle soup in white speckled bowl topped with green onions and chopsticks on the side


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!

Ingredients for creamy mushroom udon noodle soup in small bowls arranged on marble background. Clockwise text labels read ginger, tamari, garlic, coconut milk, green onions, udon noodles, mixed mushrooms, mushroom broth, and toasted sesame oil

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.


photo of mushrooms sauteed in ginger and garlic in large pot next to photo of finished cooked soup in the same pot with a wooden spoon.

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: 

  1. Warm the sesame oil in a pot, then add the white portions of the green onions and sauté.
  2. 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. 
  3. 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. 
  4. Top with optional chili oil and enjoy warm!

Two white bowls of creamy mushroom udon noodle soup topped with green onions and chili oil

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.

large pot of creamy mushroom noodle soup with mushroom broth, udon noodles, sauteed mushrooms, and green onions

If you’re looking for more Asian-inspired recipes, you’ll also love this Spicy Sesame Noodles Recipe, this Vegan Miso Soup (The BEST!), and these Vermicelli Noodle Bowls!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂



Creamy Mushroom Udon Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

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!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 to 3 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. You can freeze this soup, but with a caveat. Since this soup contains udon noodles and coconut milk, the texture may change slightly upon thawing and reheating. If you really need to, here’s how:

      Let the soup cool completely before freezing to maintain quality.
      Portion it into individual servings if possible.
      Freeze in airtight containers or freezer bags.
      Thaw in the refrigerator overnight or gently reheat in a saucepan over low to medium heat, stirring occasionally. Avoid boiling to prevent coconut milk separation.

      Keep in mind that the noodles may absorb more liquid upon freezing, so you might need to add a little extra broth or water when reheating to achieve your desired consistency. Additionally, the texture of the noodles may be softer after freezing and reheating compared to when freshly made.

  1. This is one of my favorite soup recipes. If you are close to an Asian market, get some fresh udon noodles. It only makes it better. One time I had some asparagus to use up so I added it to the soup, yum. I don’t tend to cook on a work nights but this recipe is so fast and easy, I have made it on a week night. It is so creamy and comforting. Caitlin makes great comfort foods that are good for you!

  2. Wow! Was this dang delicious! I decided to make my own mushroom broth which was definitely the right move (it made enough to make this recipe at least 3 more times)! I used a mix of mushrooms and an 8 oz container of baby bellas. Next time, I am not going to spend they money on the more expensive mix and just use baby bellas. The only real change I made was I used 3 cups of broth and no water. I upped the veggies as suggested, adding bok choy and spinach. It was so freakin easy to throw together and truly delicious! I used the 90 sec heat and eat udon noodles and added at time of eating. Chili oil also took it up a notch. I am already planning on when I am going to make it again.

  3. This was such a nice soup, I ate 3 nights of it. The second and third night I added some misopaste, because I used mushroom bouillon cubes, which were not very full of flavor. The miso gave it a spectaculair boost! Definitely gonna make this easy recipe again!

  4. This recipe is to die for, cant go back to store bought mushroom soup!!! Ohhh and the added chili oil on top (I chose sweet chili).. so good. I almost ate the whole pot on my own in one day!

  5. This was delicious and a great weeknight recipe. I was having a bad day and needed some comfort food and this was perfect. I used dried mushrooms and it was still great!

  6. This came out so well!! I went to a plant-based restaurant recently – Planta Queen – and they had a similar mushroom truffle udon dish. It was so good and I wanted to recreate it in some way. This recipe did exactly that! I made mine in a large wok. I didn’t bother adding any form of truffle, though I imagine a dash of truffle oil would only enhance that mushroom umami flavor. I did add some cubes of extra firm tofu after I added the liquids to the pot and toward the end I added some fresh baby spinach I had previously tossed in salt & pepper. I topped my finished bowls with a few dots of sriracha and some furikake. Thank you for such a wonderful recipe!! This is a craveable, comforting dish that I will make again for sure.

  7. Amazing! Wasn’t sure how to feel about the fact that this was creamy but wow it is so darn good. I replaced the water with more mushroom broth because I don’t like watering down my soups and I wanted to use as much of the broth container as possible. Highly recommend, would probably add a bit of salt next time, would’ve tried the chili oil if I had some!

  8. Third time making this! SO GOOD 😀 I like to make it brothier/creamier so I used extra broth and an extra 1/2 a can of coconut milk, as well as ~100grams less of noodles. I use the miso ginger broth from Trader Joe’s and add a lot of their umami powder for the mushroom flavor. I also like to add some salt. Your recipes are bomb and so easy to follow!!! Thank you!

  9. This was so delicious! I added baby bok choy at the end for some extra veggies. Definitely a new favorite.

  10. made this tonight and — yummmmm! omitted all the oil and used lite coconut milk and it was still delicious and so flavorful!

  11. This good made like four times now, first time I didn’t have any noodles so just plunked some gnocchi in instead so gooooooood!

  12. This was easy to make. I couldn’t find mushroom broth at the regular grocery store and forgot I needed it when I was at the Asian grocery store, so I made my own . The rest was easy on a week night. I haven’t made a lot of your recipes . . . yet! I love your braised tofu. I make it for salad rolls.

  13. this was so good and easy! i made it with cremini mushrooms and also dried and soaked shiitake, chashu, and lionsmane mushrooms. it made enough for five servings so my flatmate and i had a couple days worth of leftovers, so for that i would suggest storing the noodles in a separate container because they get veryyy soft after a couple days 😂

  14. Thanks for another great recipe! I couldn’t find mushroom broth in the store so just bumped up the amount of mushrooms and used veggie broth instead. I also threw in some baked tofu at the end for added protein. This was a delicious meal that came together very quickly. Perfect for a weeknight.

  15. Yum! This was so tasty- I added lots of extra veggies and chili oil. I will definitely be making it again!

    1. Caitlin, thank you so much for sharing this amazing recipe! It’s so easy to make and incredibly tasty and soothing. I added a little bit of salt and voila. A treat for the soul on a cold fall day.
      With love,