Creamy Umami Noodle Soup with Crispy Mushrooms
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5.0
213 reviews
Excellent
Creamy Umami Noodle Soup with Crispy Mushrooms
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Mushrooms
- 16 to 20 oz (450 to 570g) mixed mushrooms, (e.g., oyster, shiitake, maitake, king trumpet or oyster, cremini)
- 2 tablespoons neutral-flavored oil
- kosher salt
Noodles and Broth
- 16 ounces (450g) fresh udon noodles (see Note 1 for sub)
- 1 tablespoon neutral-flavored oil
- 6 garlic cloves, chopped
- 1 ½ inch piece ginger, peeled and finely chopped
- 1 bunch scallions, sliced (thinly slice dark green tops for garnish)
- 2 to 4 Thai chili peppers, thinly sliced (see Note 2)
- 1 to 2 cups (240 to 480 mL) mushroom broth (see Note 3 for sub)
- 2 cups (480 mL) unsweetened soy milk (or oat milk)
- ¼ cup (32g) roasted white sesame seeds (see Note 4)
- 2 tablespoons + 2 teaspoons tamari or soy sauce
- 2 tablespoons white miso
- 1 tablespoon rice vinegar
- ¼ teaspoon white pepper
Finishing
- toasted sesame oil, for drizzling
- Topping options: scallion greens, Chinese chili crisp, thinly sliced fresh chili peppers
Instructions
Mushrooms
- Arrange a rack in the top third and in the bottom of the oven. Preheat to 425ºF/220ºC. Brush two rimmed sheet pans with oil to prevent sticking.
- For soft mushrooms, use your hands to tear them into thin strips (e.g., oyster, maitake). For tougher mushrooms (e.g., shiitake or cremini), slice them quite thinly (see Note 5).
- Divide mushrooms across the two pans and drizzle with the 2 TBSP oil. Toss well to coat (if they feel very dry, add a bit more oil). Season with salt (about ¾ tsp kosher salt) and toss again. Spread out on the pan. It’s okay if some touch, but they shouldn't overlap on top of one another.
- Roast for 15 minutes. Remove from the oven and stir with a spatula. Consolidate all the mushrooms onto just one pan and spread out. Roast for 10 more minutes, or until mushrooms are browned and crispy.
Noodles and Broth
- While the mushrooms roast, bring a medium or large saucepan of water to a boil. Cook the noodles according to the package, then drain. Drizzle noodles with a little toasted sesame oil and set aside. Return the saucepan to the stove.
- Heat a medium frying pan over medium heat with the 1 tablespoon oil. Once hot, add the garlic, ginger, scallion whites and light greens, and chili peppers. Cook, stirring frequently, until the aromatics have a little color and are very fragrant, 3 to 4 minutes. If there are lots of browned bits, add a splash of water and deglaze. Take off the heat and transfer to a stand blender.
- To the blender, add 1 cup (240 mL) mushroom (or vegetable) broth, soy milk, sesame seeds, 2 tablespoons soy sauce, miso, rice vinegar, and white pepper.Blend until smooth and creamy. Taste, adding the additional 2 teaspoons of soy sauce as needed. You want the broth to be quite salty and savory.
- Pour the broth into the saucepan. Gradually bring to a gentle simmer over medium-low heat. Warm until hot, 4 to 6 minutes, whisking frequently (it will bubble up if you ignore it). NOTE: If the broth gets very thick, add more of the mushroom broth or vegetable broth. When using soy milk, I typically add up to ½ cup (120 mL) additional mushroom broth.
- Divide noodles among four bowls. Whisk the hot broth, then pour it on top of the noodles. Top with crispy mushrooms. Garnish with scallion greens and a drizzle of toasted sesame oil. If desired, finish with a spoon of Chinese chili crisp or sliced chili peppers.
Notes
- No fresh udon noodles? Use either 24 oz (680g) frozen udon noodles or 8 to 9 oz (250g) dried udon or wheat noodles of choice. For GF, use rice noodles.
- dried
- Sub with ½ of a serrano pepper or jalapeño pepper. Omit for no heat.
- If you can find it, use a mushroom broth like this. If using regular vegetable broth, taste the blended broth and add more tamari or miso as needed for extra savoriness. If using mushroom bouillon or “vegan chicken” bouillon, you may not need all of the tamari, as these can be quite salty. For a homemade vegan dashi substitute, check out the last FAQ in the blog post.
- If you don’t have a high-powered blender, you may want to add the sesame seeds to a mortar and pestle or electric spice grinder and grind until mostly crushed. Otherwise, they might not get fully blended into the broth.
- The thinner the mushrooms, the crispier they’ll get, but you have to pay closer attention to prevent burning.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
50g
(17%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Sodium
1397mg
(58%)
Potassium
686mg
(20%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
585IU
(12%)
Vitamin C
57mg
(63%)
Calcium
256mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1397mg | 58% |
| Potassium | 686mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 57mg | 63% |
| Calcium | 256mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
213 reviews
Excellent
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