This mushroom udon recipe brings together thick, chewy udon noodles and a medley of mushrooms in a savory, deeply flavorful broth. It's the kind of bowl that feels both comforting and nourishing, perfect for busy weeknights when you crave something warming and satisfying.
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With a base of soy sauce, mirin, and dashi, the broth is subtly sweet and salty, letting the mushrooms shine. The addition of greens adds a fresh contrast, while a soft-boiled egg on top makes it a complete meal.
Whether you're a seasoned cook or new to Japanese-inspired dishes, this recipe is straightforward and forgiving. You'll have a restaurant-quality bowl on the table in no time.
Why You'll Love This Recipe
About the Ingredients
2 packs (about 400g) fresh udon noodles
Use fresh or frozen udon for best texture. Substitute with 6 oz dried udon, cooked according to package.
8 oz (225g) mixed mushrooms (shiitake, cremini, enoki)
Shiitake adds earthy depth; cremini provides meatiness. Substitute with any mushrooms you have, like oyster or button.
1 tbsp (15ml) vegetable oil
Use a neutral oil like canola or grapeseed. Substitute with sesame oil for a nuttier flavor.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1/2 tsp garlic powder.
1 tbsp (15g) grated fresh ginger
Ginger adds warmth. Substitute with 1/2 tsp ground ginger.
4 cups (960ml) vegetable broth
Use low-sodium broth to control salt. Substitute with dashi for a more traditional flavor.
2 tbsp (30ml) soy sauce
Use low-sodium soy sauce or tamari for gluten-free. Substitute with coconut aminos.
1 tbsp (15ml) mirin
Mirin adds sweetness and shine. Substitute with 1 tbsp sake + 1 tsp sugar.
1 tsp (5g) sugar
Balances the saltiness. Omit if using sweet mirin.
2 cups (60g) baby spinach or bok choy
Adds color and nutrition. Substitute with kale or Swiss chard, cooked longer.
2 green onions, thinly sliced
For garnish. Substitute with chives or cilantro.
4 soft-boiled eggs (optional)
Adds protein. Substitute with tofu or omit for a lighter bowl.
Tips & Tricks
- Cook the udon noodles separately to avoid them becoming mushy in the broth.
- Slice mushrooms uniformly so they cook evenly.
- Do not overcook the greens; add them at the end to keep them vibrant.
Pro Tips
Step-by-Step Instructions
1. Prepare the Noodles
Cook the udon noodles according to package instructions (usually 1-2 minutes in boiling water). Drain and rinse under cold water to stop cooking. Set aside.
2. Sauté the Mushrooms
Heat oil in a large pot over medium-high heat (350°F/175°C). Add the mushrooms and cook without stirring for 2-3 minutes until golden brown on one side. Stir and cook for another 3-4 minutes until they release their liquid and start to caramelize.
3. Add Aromatics
Reduce heat to medium (300°F/150°C). Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
4. Build the Broth
Pour in the vegetable broth, soy sauce, mirin, and sugar. Bring to a boil over high heat (400°F/200°C), then reduce to a simmer (200°F/95°C). Let simmer for 10 minutes to meld flavors.
5. Add the Greens
Add the spinach or bok choy and cook for 1-2 minutes until wilted but still bright green.
6. Combine and Serve
Add the cooked udon noodles to the broth and stir to heat through, about 1 minute. Ladle into bowls, top with green onions and a soft-boiled egg if using.
7. Garnish and Enjoy
Serve hot, with additional soy sauce or chili flakes on the side if desired.
Delicious Variations
Add protein
Sliced chicken, beef, or tofu can be added with the mushrooms.
Make it spicy
Stir in 1 tbsp gochujang or sriracha with the aromatics.
Use different noodles
Soba or ramen noodles work well too.
How to Store Mushroom Udon Recipe
Refrigerator
Store in an airtight container for up to 3 days. The noodles will absorb broth, so add a splash of water when reheating.
Freezer
Freeze the broth and mushrooms without noodles for up to 2 months. Thaw overnight and cook fresh noodles when ready to serve.
Reheating
Reheat gently on the stovetop over medium heat (300°F/150°C) until heated through, about 5 minutes. Add extra broth if needed.
Frequently Asked Questions
Q: What is udon?
Udon is a type of thick, chewy Japanese noodle made from wheat flour. It is often served in a savory broth or with dipping sauces.
Q: Can I use dried udon noodles?
Yes, dried udon noodles work well. Cook them according to package directions, usually 8-10 minutes, until tender but still chewy.
Q: What mushrooms are best?
Shiitake and cremini are ideal for their meaty texture and umami flavor. You can also use enoki, oyster, or a mix.
Q: Is this dish gluten-free?
Traditional udon contains wheat, so it's not gluten-free. To make it gluten-free, use rice noodles and tamari or coconut aminos instead of soy sauce.
Q: Can I make this ahead?
You can prepare the broth and mushrooms ahead, but cook noodles fresh to avoid them becoming soggy. Store components separately.
If you love this mushroom udon, I'd love to hear about your experience! Leave a comment below, rate the recipe, and share your creations on social media. Don't forget to subscribe for more delicious recipes delivered to your inbox. Happy cooking!
Mushroom Udon Recipe
Savor this easy mushroom udon with chewy noodles, earthy shiitake, and a rich umami broth—ready in 30 minutes for a cozy weeknight dinner.
🧂 Ingredients
- 2 packs (about 400g) fresh udon noodles
- 8 oz (225g) mixed mushrooms (shiitake, cremini, enoki)
- 1 tbsp (15ml) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15g) grated fresh ginger
- 4 cups (960ml) vegetable broth
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) mirin
- 1 tsp (5g) sugar
- 2 cups (60g) baby spinach or bok choy
- 2 green onions, thinly sliced
- 4 soft-boiled eggs (optional)
📋 Instructions
- 1Prepare the Noodles — Cook the udon noodles according to package instructions (usually 1-2 minutes in boiling water). Drain and rinse under cold water to stop cooking. Set aside.
- 2Sauté the Mushrooms — Heat oil in a large pot over medium-high heat (350°F/175°C). Add the mushrooms and cook without stirring for 2-3 minutes until golden brown on one side. Stir and cook for another 3-4 minutes until they release their liquid and start to caramelize.
- 3Add Aromatics — Reduce heat to medium (300°F/150°C). Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 4Build the Broth — Pour in the vegetable broth, soy sauce, mirin, and sugar. Bring to a boil over high heat (400°F/200°C), then reduce to a simmer (200°F/95°C). Let simmer for 10 minutes to meld flavors.
- 5Add the Greens — Add the spinach or bok choy and cook for 1-2 minutes until wilted but still bright green.
- 6Combine and Serve — Add the cooked udon noodles to the broth and stir to heat through, about 1 minute. Ladle into bowls, top with green onions and a soft-boiled egg if using.
- 7Garnish and Enjoy — Serve hot, with additional soy sauce or chili flakes on the side if desired.
