Japanese🥣 Soups & stews

Creamy Umami Mushroom Udon Soup

Name: Creamy Umami Mushroom Udon Soup
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 lb Fresh mushrooms, mixed varieties (oyster, shiitake, cremini, etc.); 2 tbsp Neutral or olive oil; ~1 tsp Salt; ~14 oz Fresh udon noodles; ~1 tsp Toasted sesame oil; 6 Garlic cloves; ~1 tbsp Ginger; 1 bunch Scallions; 3 Thai chili peppers; 1 tbsp Neutral oil; 2 tbsp Tamari or soy sauce; 2 tbsp White miso; 1 tbsp Rice vinegar; ¼ tsp White pepper; ~4 cups Mushroom broth or vegan chicken broth base; ~1 cup Soy milk; ~3 tbsp Roasted sesame seeds; ~to taste Fresh sliced chili or chili crisp (optional)

⏱ 50 min

An inventive soup designed to convert even the most skeptical mushroom eaters. Roasted crispy mushrooms, bouncy udon noodles, and a creamy umami-rich broth create a harmonious dish that balances texture and savory depth.

Vegan

Adapted from a video by Rainbow Plant Life

The Mushroom Noodle Soup I Can't Stop Making

Watch on YouTube

Ingredients

Fresh mushrooms, mixed varieties (oyster, shiitake, cremini, etc.)Use one or two varieties to taste. Tear oyster mushrooms; thinly slice thicker varieties like shiitake or cremini.1 lb
Neutral or olive oilFor roasting the mushrooms.2 tbsp
SaltFor seasoning the mushrooms~1 tspest.
Fresh udon noodlesAvailable at East Asian grocery stores. Fresh or dried alternatives work, but avoid very thin noodles.~14 ozest.
Toasted sesame oilDrizzle over cooked noodles to prevent sticking and add flavor.~1 tspest.
Garlic clovesRoughly chopped or smashed; will be blended later.6
Ginger

Steps

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1
Prepare mushrooms: wipe clean with paper towels. Tear soft mushrooms like oyster mushrooms into thin pieces by hand for crispiness; thinly slice firmer varieties like shiitake or cremini. Save mushroom scraps for freezing.
2
Prepare baking sheets: brush both rimmed sheet pans with oil. Divide mushrooms evenly between the two pans, drizzle with oil (about 2 tbsp), season with salt, and toss to coat.
3
Roast mushrooms: place in a 425°F (220°C) oven. After 15 minutes, toss and continue roasting for about 10 minutes until golden and crispy.
4
Cook noodles: while mushrooms roast, bring water to boil. Fresh udon noodles need only 2 minutes. Separate the noodle bundles with chopsticks while cooking. Drain cooked noodles and drizzle with a little toasted sesame oil to prevent sticking.
5
Prepare aromatics: smash and roughly chop 6 garlic cloves. Peel and finely chop ginger. Chop white and light green parts of scallions; thinly slice dark green tops for garnish. Thinly slice 3–4 Thai chili peppers (adjust to taste).
6
Sauté aromatics: heat a frying pan over medium heat. Add oil, and once shimmering, add garlic, ginger, white scallion parts, and chilies. Sauté for 3–4 minutes, stirring frequently to prevent burning. If brown bits accumulate, deglaze with a splash of water.
7
Prepare broth: transfer aromatics to blender. Add 2 tbsp tamari or soy sauce, 2 tbsp white miso, 1 tbsp rice vinegar, 1/4 tsp white pepper, soy milk, and roasted sesame seeds. Add mushroom or vegan chicken broth if available. Blend until smooth.
8
Taste the blended broth and check seasoning—it should be quite savory. Add more soy sauce if needed for extra umami.
9
Heat broth: pour blended broth back into the saucepan. Gradually bring to a simmer over medium-low heat, whisking frequently—do not increase heat or it may boil over. The soy milk and sesame seeds will thicken it; add splashes of mushroom broth as needed to reach desired consistency.
10
Serve: place cooked noodles in a bowl and ladle hot broth over them. Top with a generous portion of crispy mushrooms and reserved scallion greens. Add sliced fresh chilies or chili crisp if desired.

Creamy Umami Mushroom Udon Soup

Ingredients

Steps

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