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.
Ingredients
Scale
Aromatics
- 2–3 teaspoons toasted sesame oil
- 4 green onions, sliced; white parts
Mushrooms
- 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
Add Broth:
- 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
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.
Notes
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: creamy, mushroom, udon noodle soup, Asian, vegetarian
