Description
This Creamy Mushroom Udon is a vegan and dairy-free Japanese-inspired noodle dish. It features tender udon noodles enveloped in a rich and creamy umami-packed sauce made from plant-based milk, miso, and a medley of sautéed shiitake and shimeji mushrooms. A comforting meal perfect for a quick yet nourishing dinner that’s both lighter and full of flavor.
Ingredients
NOODLES
- 2 servings frozen udon or other wheat noodles of choice
MUSHROOM UDON
- 2 tbsp vegan butter
- 1 green onion, white and green parts separated
- 4 cloves garlic, minced
- 8 shiitake mushrooms, sliced (or other mushrooms of choice)
- 5.2 oz shimeji mushrooms, base chopped then separated (1 pack)
- 2 tbsp vegetable broth
- ½ tsp sugar (optional, for balance)
- ¾ cup unsweetened oat milk or soy milk
- ½ tbsp white miso paste
- 1–2 tbsp soy sauce, to taste
- 2 tsp dark soy sauce (optional, for colour and extra umami)
- Freshly ground black pepper
SLURRY
- 1 tsp cornstarch
- 2 tsp room-temperature water
TO FINISH
- Green parts of green onion, for garnish
Instructions
- Prepare Noodles: If using frozen udon, place noodles in a microwave-safe bowl, cover, and microwave on high for about 60 seconds until separated. Alternatively, briefly place them in boiling water just until loosened, being careful not to overcook. For vacuum-sealed cooked udon, soak in hot water or follow package instructions, then separate and drain. Prepare any other noodles according to package directions until chewy or al dente. Set aside.
- Heat Pan and Sauté Aromatics: Heat a large wok or skillet over medium heat. Once hot, melt the vegan butter. Add the white parts of the green onion and cook for 1 minute. Add the minced garlic and cook until fragrant, about 30 seconds.
- Cook Mushrooms: Add all the mushrooms to the pan and toss to coat in the butter, garlic, and green onions. Increase heat to medium-high and leave mushrooms mostly undisturbed for 2–3 minutes to sear. Stir and let the other sides brown lightly to develop deep flavor.
- Deglaze and Simmer: Add the vegetable broth and optional sugar, letting the mixture simmer briefly to deglaze the pan and round out the flavors.
- Add Sauce Ingredients: Pour in the plant-based milk, white miso paste, soy sauce, and dark soy sauce if using. Stir well until the miso dissolves completely.
- Simmer Sauce: Bring the sauce to a gentle boil, then reduce heat to low to maintain a gentle simmer.
- Add Udon and Season: Add the prepared udon noodles to the skillet and toss to coat evenly in the creamy mushroom sauce. Season with freshly ground black pepper to taste.
- Thicken Sauce: Mix the cornstarch and water to create a slurry. Pour the slurry into the pan over medium-low heat and stir gently until the sauce thickens to a creamy consistency.
- Adjust Seasoning and Finish: Taste the noodles and adjust seasoning with more soy sauce or salt if needed. Turn off the heat—the sauce will continue to thicken slightly.
- Garnish and Serve: Mix in or garnish with the green parts of the green onion. Serve the creamy mushroom udon hot and enjoy immediately.
Notes
- You can substitute udon noodles with other wheat noodles of choice but aim for thick, chewy noodles for the best texture.
- For a nuttier creaminess, oat milk is preferred, but soy milk is a great alternative.
- The sugar is optional but helps balance the umami and acidity of the miso sauce.
- Be careful not to overcook the noodles to maintain a pleasantly chewy texture.
- Dark soy sauce is optional but adds color and deepen umami flavor, so it can be skipped if unavailable.
