Mushroom Udon Noodle Bowl

Name: Mushroom Udon Noodle Bowl
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 2 piece Onion (peeled & halved); 1 cup Carrots (peeled & chunks); 2 clove Garlic; 1 tbsp Miso paste; 2 Chicken stock cubes; 2 tbsp Dark soy sauce; 0.5 cup Light soy sauce; 2 tbsp Shaoxing cooking wine; 1 tbsp Oyster sauce; 2 tbsp Honey; 2 tbsp Apple cider vinegar; 1 tsp Chinese 5 spice powder; 1 L Water; Pepper to taste; 2 cup Wild mushrooms (sliced); 2 cup Pak choi (diagonally sliced); 1 cup Spring onions (diagonally sliced); 4 piece Udon noodle sachets; 3 tbsp Sesame oil; 2 tbsp White sesame seeds; Pepper to taste

Anna Middleton (@chefanna)

5.0

From 2 ratings

Asian Lunch Dinner Main Course Vegetarian Dairy-Free Nut-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

How to make Mushroom Udon Noodle Bowl

Miso Broth

Step 1
Add all the ingredients into a stock pot, bring to a boil, then simmer for 20–30 minutes.
Step 2
Strain through a sieve, then set aside.

Mushroom Udon Bowl

Step 1
Heat a pan to smoking hot, add the sesame oil, then add the mushrooms and flash fry them.
Step 2
Add half of the spring onions, then place the noodles on top. Add the thicker (stalk) part of the pak choi.
Step 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 4
Turn off the heat, then add the rest of the pak choi and mix through.
Step 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 6
Heat a small pan to medium heat. Dry toast the sesame seeds until golden brown.
Step 7
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

Tips & Tricks

For a spicier kick, add a dash of chili oil to the broth.
You can substitute wild mushrooms with any variety of mushrooms you prefer.

FAQS

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.
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.
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.
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.
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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