Creamy Umami Noodle Soup with Crispy Mushrooms
User Reviews
5
121 reviews
Excellent
Creamy Umami Noodle Soup with Crispy Mushrooms
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Creamy Umami Noodle Soup with Crispy Mushrooms combines roasted mushrooms with a savory broth enriched by white miso, tamari, and sesame. Udon noodles provide a tender base, while garnishes like scallions, chili, and toasted sesame oil add freshness and heat. The mushrooms are roasted until crisp, creating a contrasting texture that complements the smooth, creamy broth and chewy noodles.
Description
This recipe involves roasting a variety of mushrooms, sliced or torn thinly, until browned and crispy using high heat. The mushrooms contribute both texture and a concentrated umami flavor. The broth is built with white miso, tamari (or soy sauce), rice vinegar, garlic, ginger, and sesame seeds blended with mushroom broth and soy milk to create a creamy, savory base.
Udon noodles are cooked separately and combined with the broth just before serving along with thinly sliced scallions and chilies for a balance of freshness and gentle heat. The soup is finished with drizzles of toasted sesame oil and optional Chinese chili crisp for an added layer of flavor complexity.
Use frozen or dried udon if fresh is unavailable, and adjust the broth seasoning depending on the saltiness of the broth and miso used. Grinding roasted sesame seeds helps integrate their nutty flavor thoroughly. This soup offers a layered umami experience with textural contrast and comforting warmth.
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Ingredients
Mushrooms
- 16 to 20 oz (450 to 570g) mushroom e.g., oyster, shiitake, maitake, king trumpet or oyster, cremini, mixed
- 2 tablespoons neutral-flavored oil
- kosher salt
Noodles and Broth
- 16 ounces (450g) udon noodles see Note 1 for sub, fresh
- 1 tablespoon neutral-flavored oil
- 6 garlic chopped, cloves
- 1 ½ inch ginger peeled and finely chopped, piece
- 1 scallions sliced (thinly slice dark green tops for garnish, bunch
- 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) soy milk or oat milk, unsweetened
- ¼ cup (32g) sesame seeds see Note 4, roasted white
- 2 tablespoons + 2 teaspoons tamari or soy sauce
- 2 tablespoons white miso
- 1 tablespoon rice vinegar
- ¼ teaspoon white pepper
Finishing
- sesame oil for drizzling, toasted
- scallion greens thinly sliced, for topping
- Chinese chili crisp
- 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
- If fresh udon noodles are unavailable, frozen or dried wheat noodles can be used; rice noodles serve as a gluten-free option.
- Adjust chili quantity to taste; milder peppers can substitute to reduce heat.
- Use mushroom broth for deeper flavor; vegetable broth is an acceptable substitute if balanced with additional tamari or miso.
- Grinding sesame seeds before blending helps achieve a smoother broth texture and more pronounced nutty flavor.
- Thinner mushroom slices yield crispier mushrooms but require closer monitoring 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
(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%)
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
121 reviews
Excellent
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