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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook dry udon noodles as directed on the package.
Slice the mushrooms and garlic. Grate the ginger.
Saute the mushrooms in olive oil for 7 minutes until all the water evaporates. Add ginger and garlic, fry for 2 minutes until fragrant. Set aside 1 tbsp of mushrooms for decorating.
Add soy sauce, miso, coconut milk, broth, and water. Bring to a boil.
Add udon, let it spread, and cook for around 4 minutes. Season with salt and pepper.
Transfer to a bowl and top with reserved mushrooms, sesame seeds, sliced green onion, and spicy sauce.
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Ready in under 20 minutes with simple ingredients.
Can I use a different type of milk?
Yes, you can use other vegan milk, but coconut milk is the creamiest.
What can I use instead of white miso?
You can omit it or add a bit more soy sauce for flavor.
How do I know when the mushrooms are ready?
The mushrooms are ready when all the water has evaporated and they are slightly golden.
Can I make this dish spicier?
Yes, add more sriracha or spicy oil to taste.
Is it necessary to reserve some mushrooms for decoration?
No, but it adds a nice visual touch to the dish.
