Name: Creamy Mushroom Udon Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2-3 teaspoons toasted sesame oil; 4 green onions, sliced; white parts; 12 ounces (340 g) mixed mushrooms (Oyster, Cremini, 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; Optional: chili oil, for garnish

Jump to Recipe

If you’re craving a cozy, luxurious soup that wraps you up like a hug, look no further than this Creamy Mushroom Udon Noodle Soup. Fragrant toasted sesame oil, silky coconut milk, and a trio of mushrooms create an umami-rich broth that’s pure comfort, all twirled around chewy udon noodles. Whether you’re soothing a chilly night or treating yourself to a soul-satisfying meal, this Creamy Mushroom Udon Noodle Soup deserves a spot in your recipe rotation.

Creamy Mushroom Udon Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish is how each simple ingredient plays a starring role in building layers of flavor and texture. From savory mushrooms to the velvety coconut broth, every component helps create a truly memorable Creamy Mushroom Udon Noodle Soup.

Toasted Sesame Oil: This nutty, aromatic oil forms the flavor base and brings irresistible depth to your soup.
Green Onions: Split into white and green parts for maximum flavor, they add freshness and gentle bite.
Mixed Mushrooms (Oyster, Cremini, Shiitake): An earthy trio that lends hearty umami and texture—use your favorites or whatever looks best at the market.
Low-Sodium Tamari or Soy Sauce: Enhances savoriness while keeping things gluten-free if you use Tamari.
Garlic: Crushed cloves infuse the broth with warm, aromatic complexity.
Ginger: Fresh grated ginger adds zing and brightness that lifts the creaminess.
Full-Fat Coconut Milk: The secret to a rich, luscious broth—don’t skimp on the fat here!
Mushroom Broth: Doubles down on the earthy flavors and gives the soup its signature savory base.
Water: Helps balance the richness and ensures the perfect soup consistency.
Fresh or Frozen Udon Noodles: These thick, chewy noodles absorb the broth and make every bite a delight.
Optional Chili Oil: For a gentle kick and beautiful finish—totally customizable to taste.

How to Make Creamy Mushroom Udon Noodle Soup

Step 1: Prep the Aromatics

Start by warming your kitchen (and your senses!) with toasted sesame oil. Set your pot over medium heat and add the oil. As soon as it shimmers, toss in the white parts of the sliced green onions. Sauté for about a minute, just until fragrant and softened—this step lays down the first delicious layer of flavor for your Creamy Mushroom Udon Noodle Soup.

Step 2: Sauté the Mushrooms

Pile your chopped mushrooms into the pot and give them a good stir to coat with the sesame oil and green onion. Let the mushrooms sit undisturbed for a minute at a time to encourage browning, then stir and repeat every 60 seconds for about 3 minutes. Once they’re starting to shrink and gild, add the Tamari (or soy sauce), ginger, and garlic. Sauté another 2 to 3 minutes—your kitchen should smell absolutely amazing by now!

Step 3: Build the Broth

Next, pour in the mushroom broth, coconut milk, and water. Stir everything together, cover your pot, and crank the heat up to high. Once it starts bubbling, lower to medium-high so it stays at a lively simmer. This step is where your Creamy Mushroom Udon Noodle Soup develops its creamy, dreamy base.

Step 4: Cook the Udon Noodles

When your broth is hot and aromatic, gently drop in your fresh or frozen udon noodles right into the pot. Let them cook for 3 to 5 minutes, stirring occasionally, until they’re perfectly tender (see recipe notes if you’re using dried noodles). Once cooked, turn off the heat and stir in the green parts of the green onions to keep their flavor vibrant.

Step 5: Serve and Enjoy!

Ladle those supple noodles and rich, mushroom-filled broth into your favorite bowls. Drizzle with chili oil if you’re feeling spicy, and serve piping hot. Get ready for pure comfort—the Creamy Mushroom Udon Noodle Soup is about to become your go-to bowl of joy!

How to Serve Creamy Mushroom Udon Noodle Soup

Garnishes

Give your Creamy Mushroom Udon Noodle Soup the finishing touch it deserves! A swirl of chili oil adds heat and a pop of color. Sprinkle on a few extra green onion slices for a fresh bite, or toss over a handful of toasted sesame seeds for crunch and nutty aroma. If you love herbs, a glimmer of chopped cilantro or a few microgreens wouldn’t go amiss.

Side Dishes

This soup is a star on its own, but if you want to create a full meal, think light and bright. Crisp edamame, a tangy cucumber salad, or a plate of quick-pickled veggies make fabulous companions. Steamed buns or simple roasted tofu offer a hearty addition without overpowering the main attraction.

Creative Ways to Present

Lean into the wow-factor! Serve your Creamy Mushroom Udon Noodle Soup in wide, shallow bowls for the prettiest noodle twirls. If you’re hosting, set out a garnish bar—think crispy shallots, chili crisp, and shiso leaves—so everyone can customize their toppings. For a more dramatic look, stack sautéed mushrooms right in the center and ladle the creamy broth around them.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Mushroom Udon Noodle Soup will keep just fine in the fridge for up to 3 days. Store it in an airtight container, and if possible, keep the noodles and broth separate so the udon doesn’t soak up too much liquid and lose its signature chew.

Freezing

While the broth and mushrooms freeze well, cooked udon is best enjoyed fresh. If you’re planning ahead, freeze the soup base and mushrooms in a sealed container for up to 2 months. When you’re ready to eat, simply add freshly cooked noodles before serving.

Reheating

Reheat gently on the stovetop over medium heat until steaming. If the soup has thickened in the fridge, splash in a bit of extra mushroom broth or water. Add the noodles at the last minute and heat just until they’re warmed through—this keeps their texture bouncy and delicious.

FAQs

Can I use dried udon noodles instead of fresh or frozen?

Absolutely! Simply cook dried udon noodles separately according to package directions, then add them to your Creamy Mushroom Udon Noodle Soup just before serving to keep their texture ideal.

What other mushrooms work well in this soup?

Feel free to get creative! Button mushrooms, portobellos, maitake, even enoki all bring something special. Using a variety will make your Creamy Mushroom Udon Noodle Soup more interesting and deeply flavorful.

Is there a substitute for coconut milk?

If you’re not a fan of coconut, try using unsweetened cashew cream or a blend of any rich, plant-based cream with a little splash of non-dairy milk for a similar texture. Just avoid anything with strong vanilla or sweet flavors.

How can I make this soup spicier?

Stir in more chili oil, add a dollop of chili garlic sauce, or even toss in a few thin slices of fresh chili when you sauté the mushrooms. The gentle heat pairs beautifully with the rich, creamy broth.

Can I add protein to this dish?

Definitely! Silken tofu cubes, pan-seared tempeh, or even strips of marinated seitan slip right into the soup and keep things plant-based. For those who eat eggs, a soft-boiled egg is a classic and satisfying option.

Final Thoughts

Now that you know just how simple (and incredibly delicious) a bowl of Creamy Mushroom Udon Noodle Soup can be, I can’t wait for you to try it. Gather your favorite mushrooms, fire up your stove, and treat yourself to this nourishing, cozy classic that always impresses. If you have leftovers, lucky you—a second bowl is only a few minutes away!

Creamy Mushroom Udon Noodle Soup Recipe

★★★★★

4.9 from 27 reviews

Author: Mariam
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in this rich and comforting Creamy Mushroom Udon Noodle Soup that brings together savory mushrooms, coconut milk, and udon noodles in a flavorful broth.

Instructions

Aromatics – Bring a large pot to medium heat, warm sesame oil, add white onions, and sauté.
Mushrooms – Add mushrooms, cook until slightly browned, then add Tamari, ginger, and garlic; sauté until golden.
Add Broth – Pour in mushroom broth, coconut milk, and water; bring to a boil.
Cook the Noodles – Add udon noodles, cook until tender, then stir in green onions.
Serve – Divide into bowls, top with chili oil, and enjoy warm.