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Mushroom Udon Noodle Bowl

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Anna Middleton (@chefanna)
5.0
From 2 ratings
AsianLunchDinnerMain CourseVegetarianDairy-FreeNut-Free

A flavorful and comforting bowl of udon noodles with wild mushrooms and pak choi in a rich miso broth.

Prep Time
10min
Cook Time
40min
Total Time
50min
Mushroom Udon Noodle Bowl recipe

Ingredients

4 Servings
(1 serving = 1 bowl)

Miso Broth

  • 2piece
    Onion (peeled & halved)
  • 1cup
    Carrots (peeled & chunks)
  • 2clove
    Garlic
  • 1tbsp
    Miso paste
  • 2
    Chicken stock cubes
  • 2tbsp
    Dark soy sauce
  • 1/2cup
    Light soy sauce
  • 2tbsp
    Shaoxing cooking wine
  • 1tbsp
    Oyster sauce
  • 2tbsp
    Honey
  • 2tbsp
    Apple cider vinegar
  • 1tsp
    Chinese 5 spice powder
  • 1L
    Water
  • Pepper to taste

Mushroom Udon Bowl

  • 2cup
    Wild mushrooms (sliced)
  • 2cup
    Pak choi (diagonally sliced)
  • 1cup
    Spring onions (diagonally sliced)
  • 4piece
    Udon noodle sachets
  • 3tbsp
    Sesame oil
  • 2tbsp
    White sesame seeds
  • Pepper to taste

How to make Mushroom Udon Noodle Bowl

Miso Broth

  1. Add all the ingredients into a stock pot, bring to a boil, then simmer for 20–30 minutes.

    Step 1.1: Add all the ingredients into a stock pot, bring to a boil, then simmer for 20–30 minutes
    Step 1.2: Add all the ingredients into a stock pot, bring to a boil, then simmer for 20–30 minutes
    Step 1.3: Add all the ingredients into a stock pot, bring to a boil, then simmer for 20–30 minutes

  2. Strain through a sieve, then set aside.

Mushroom Udon Bowl

  1. Heat a pan to smoking hot, add the sesame oil, then add the mushrooms and flash fry them.

    Step 2.1: Heat a pan to smoking hot, add the sesame oil, then add the mushrooms and flash fry them
    Step 2.2: Heat a pan to smoking hot, add the sesame oil, then add the mushrooms and flash fry them
    Step 2.3: Heat a pan to smoking hot, add the sesame oil, then add the mushrooms and flash fry them
    Step 2.4: Heat a pan to smoking hot, add the sesame oil, then add the mushrooms and flash fry them

  2. Add half of the spring onions, then place the noodles on top. Add the thicker (stalk) part of the pak choi.

    Step 2.1: Add half of the spring onions, then place the noodles on top

  3. Pour the miso broth over the noodles and turn down the heat to simmer. Gently mix until the noodles loosen. They will soak up a bit of the broth. Make sure everything combines well and cooks through.

    Step 2.1: Pour the miso broth over the noodles and turn down the heat to simmer

  4. Turn off the heat, then add the rest of the pak choi and mix through.

  5. Get your bowls ready to serve. Using a pair of tongs, add equal amounts of noodles, mushrooms, and vegetables to each bowl. Then pour the warm broth over.

    Step 2.1: Get your bowls ready to serve

  6. Heat a small pan to medium heat. Dry toast the sesame seeds until golden brown.

    Step 2.1: Heat a small pan to medium heat

  7. Garnish the noodle bowls with the rest of the spring onions and toasted sesame seeds.

    Step 2.1: Garnish the noodle bowls with the rest of the spring onions and toasted sesame seeds

Nutrition (per serving)

Calories

295.0kcal (14.75%)

Protein

8.5g (17%)

Carbs

43.5g (15.82%)

Sugars

9.0g (18%)

Healthy Fat

9.8g

Unhealthy Fat

1.5g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. For a spicier kick, add a dash of chili oil to the broth.

  2. You can substitute wild mushrooms with any variety of mushrooms you prefer.

FAQS

  1. How can I make a vegetarian version of Mushroom Udon Noodle Bowl?

    To make a vegetarian Mushroom Udon Noodle Bowl, simply substitute the chicken stock cubes with vegetable stock cubes. Additionally, ensure that the oyster sauce is replaced with a vegetarian alternative or omitted altogether. This will keep the dish flavorful while making it suitable for vegetarians.

  2. What are some good substitutions for ingredients in the Mushroom Udon Noodle Bowl?

    If you don't have certain ingredients on hand, you can substitute the wild mushrooms with any other mushrooms like button or shiitake mushrooms. For the pak choi, bok choy or spinach can be used as alternatives. If you need a gluten-free option, use gluten-free udon noodles and tamari instead of soy sauce.

  3. How should I store leftover Mushroom Udon Noodle Bowl?

    To store leftover Mushroom Udon Noodle Bowl, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the noodles and prevent them from becoming too dry.

  4. What can I pair with Mushroom Udon Noodle Bowl for a complete meal?

    For a complete meal, consider pairing the Mushroom Udon Noodle Bowl with a side of crispy spring rolls or a fresh cucumber salad. You could also serve it with a light Asian-inspired dipping sauce for added flavor.

  5. What is the cooking process for making Mushroom Udon Noodle Bowl?

    To make Mushroom Udon Noodle Bowl, start by boiling all the ingredients for the miso broth in a stock pot for 20-30 minutes. Strain the broth, then flash fry the mushrooms in sesame oil. Layer the udon noodles and pak choi in a pan, pour the broth over, and simmer until everything is combined. Finally, serve in bowls garnished with spring onions and toasted sesame seeds.

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chefanna's profile picture

Anna Middleton

(@chefanna)

I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...

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