bohemianwanderer – This Mushroom Udon Soup is a delicious and comforting dish that combines earthy mushrooms with a flavorful, umami-rich broth. Perfect for a chilly evening or when you want something quick yet satisfying, this recipe offers a harmonious blend of textures and flavors. The dish features a savory broth made with soy sauce, white vinegar, and toasted sesame oil, topped with a variety of mushrooms and served with tender udon noodles.
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The recipe allows you to customize the type of mushrooms, giving you the flexibility to choose your favorite varieties such as oyster, chestnut, shiitake, or maitake. These mushrooms add depth to the broth and a satisfying chewiness to the dish. Additionally, this recipe includes a simple yet aromatic broth enhanced with garlic, ginger, and sesame oil, creating a rich and complex flavor profile.
Cooking the Mushrooms and Noodles
Start by heating olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is hot, add the mushrooms and season with sea salt and black pepper. Stir occasionally and cook the mushrooms until they are evenly browned. This should take about 12-18 minutes. Be patient and continue cooking if the mushrooms haven’t browned by the 18-minute mark, as cooking times can vary depending on the type of mushroom used.
Meanwhile, bring a medium-sized pot of salted water to a boil. If you’re using leafy greens like Chinese broccoli or pak choi, blanch them briefly in the boiling water for about 1-2 minutes, depending on the thickness of the stems. Once done, remove the greens with tongs or a slotted spoon and set them aside. There’s no need for an ice bath. After that, cook the udon or soba noodles according to the package instructions. Drain and rinse the noodles under cold water to prevent them from sticking.
Once the mushrooms are browned and cooked through, add the thinly sliced garlic and stir for about a minute or two until fragrant. Then, add soy sauce, white distilled vinegar, and 750ml of water to the pot. Bring the mixture to a simmer and cook for a few minutes. Remove the pot from the heat, then stir in toasted sesame oil and freshly grated ginger. Taste the broth and adjust with more soy sauce, vinegar, or salt as needed.
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Serving the Mushroom Udon Soup
To serve, divide the cooked noodles into four bowls. Ladle the hot broth and mushrooms over the noodles, ensuring each bowl is generously filled with the flavorful soup. If desired, scatter toasted sesame seeds over the top for extra crunch, and garnish with finely chopped garlic chives or spring onions for a burst of fresh flavor. You can also serve the blanched greens on the side for dipping.
This Mushroom Udon Soup is a simple, vegan-friendly dish that offers warmth and nourishment. Whether you’re looking for a comforting meal or a light yet satisfying dinner, this recipe delivers on both taste and nutrition. Enjoy this savory, aromatic soup that brings the flavors of the East to your kitchen.
