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Pot of mushroom udon noodle soup on marble countertop. A wooden spoon rests in the soup pot and a tan linen and cutting board of green onions are off to the side

Creamy Mushroom Udon Noodle Soup


  • 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

Description

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!


Ingredients

  • 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

Instructions

  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*

Notes

  • 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.