Creamy Mushroom Udon Noodle Soup

Udon noodle soup is a cherished classic in Japanese cuisine, renowned for its thick, chewy noodles and comforting broth. While udon is often served in a light soy or dashi broth with minimal toppings, there’s a delightful twist that can elevate this dish: creamy mushroom udon noodle soup. This version enhances the traditional flavors, making the dish even more satisfying and inviting.

makes 4 servings | ⏱️ 30 mins |

Ingredients:

• 1 tbsp vegan butter or vegetable oil

• 3 chopped green onions, separate the whites parts from green parts

• 4 cloves garlic, minced

• 1 inch ginger, grated

• 400 grams mushrooms (mix of shiitake and cremini)

• 1 full fat can of coconut milk (400 ml)

• 3 cups water

• One bouillon cube, crushed

• 1/4 cup tamari

• udon noodles - 800 grams

• black pepper to taste

• drizzle of truffle oil - optional

Instructions:

1. Melt the butter in a large pot on medium heat.

2. Sauté the white parts of green onions along with minced garlic and ginger for 3-4 minutes.

3. Add the chopped mushrooms and cook for 5 minutes.

4. Add the coconut milk, water, bouillon cube, and tamari, then allow it to simmer for 15 minutes.

5. Place the udon noodles directly into the soup and cook for an additional 5 minutes to loosen them, allowing them to be easily separated.

6. Garnish the soup with the green sections of the green onion and a splash of truffle oil.

Note:

• Add the udon noodles directly to the soup only if you are serving it immediately. If you plan to have leftovers, cook the noodles separately to prevent them from sitting in the soup for an extended period.

• Truffle oil can be quite expensive, so I suggest using imitation truffle oil, which is what I use.