The broth is layered with rich, savory flavors that make this taste like a soup that’s been simmering for hours (hint: it only simmers for 5ish minutes!). It also boasts a nutty, creamy, and indulgent texture thanks to soy milk and sesame seeds. The hot broth is poured over bouncy udon noodles and then topped with crispy roasted mushrooms on top, making it a textural wonderland. And if I haven’t convinced you yet, just know that Max, ardent mushroom hater, said this is the best soup you’ve ever made.
Why you’ll love this recipe
It’s all about the umami, baby!
Umami is the star flavor in this soup recipe thanks to the miso and soy sauce in the broth and the roasted mushrooms on top. But miso isn’t the only flavor you’ll find! Sautéed aromatics give it a complimentary boost of savory-spicy flavor, while roasted sesame seeds add a toasty nuttiness. In short, this dreamy blend of umami-forward goodness is the perfect companion for cozy soup.
Dreamy textures
There’s something for everyone in this soup: (1) bouncy and chewy udon noodles, (2) a creamy and smooth broth, and (3) crispy mushrooms. All of these wonderful textures make every spoonful feel like a party in your mouth! The broth is particularly dreamy. Soy milk gives it a luxurious and comforting consistency (and some protein!) while roasted sesame seeds thicken it up, making its indulgent qualities nothing short of crave-worthy.
A restaurant-style meal
Much like my Lemony Chickpea Soup, this mushroom noodle soup tastes like it was simmered for hours but only takes less than an hour from start to finish.
Ingredient notes
Udon noodles
When I want a seriously craveworthy noodle dish, like my Spicy Chili Garlic Noodles or Gochujang Noodles, I’ll look to fresh udon noodles. These thick noodles made from wheat flour have a great tender chew and lots of bounce. They’re perfect for slurping in soups too. You can use fresh or frozen udon noodles in this soup, which are both easy to find at East Asian grocery stores. They’re sometimes sold in vacuum-sealed shelf-stable bags as well. I recently found these shelf-stable “Thai Wheat Noodles” and they work great! You can also buy udon noodles online, like this (affiliate link). Substitutes: 16 ounces (450g) of fresh udon noodles = 24 ounces (680g) of frozen udon noodles or 8 to 9 ounces (250g) of dried udon or wheat noodles of your choice (just be sure to use a thick variety of noodle, not thin noodles). Gluten-free? Either look for gluten-free dried udon or use a relatively thick rice noodle variety instead.
Mushrooms
Other than the amazing broth, crispy mushrooms are a shining star in this recipe. They’re torn or sliced thin, roasted to crispy perfection, and served on top of the soup as a crunchy topper. Their delicate crunch and rich umami flavor add a nice contrast to the creamy broth, taking every slurp from good to great. You can use any variety of mushrooms: oyster, shiitake, maitake, king trumpet or king oyster, or even cremini or baby bella. I particularly love oyster mushrooms, as they get the crispiest (if your bunches are really skinny, try not to tear them too thinly, as they’ll burn in the oven).
Aromatics
Some of my go-tos: fresh garlic, ginger, Thai chili peppers, and scallions. Their wonderful hidden flavors emerge after being briefly sautéed, adding punchy layers of flavor to the broth. Where to buy: You can find Thai chili peppers at East Asian grocery stores. If you can’t find them, use half of a serrano pepper or a jalapeno pepper instead. Skip entirely if you’re sensitive to spicy food. Substitute: If you happen to have Chinese chili crisp at home, skip the chile pepper and top your soup with a spoonful for a crunchy, umami-rich finish. Our favorite brands are Momofuku Chili Crunch, Fly By Jing, and Lao Gan Ma (affiliate links). Or use both if you love spicy food like I do!
Oat or soy milk
Non-dairy milk gives the broth a wonderfully thick and decadent mouthfeel. I particularly love this with soy milk, as the soy-sesame flavor is a favorite of mine, but oat milk works fine too. Tip: The more minimally processed your soy milk, the more likely it is to really thicken the broth. If your broth is too thick for your liking, just thin it out with more vegetable or mushroom broth.
White pepper
This adds a slightly fruity pepperiness to the broth. Where to buy: You can find white pepper at many well-stocked grocery stores, as well as in East Asian grocery stores or online (affiliate link). Any extras can be used in my Tofu Stir Fry or Creamy Coconut Rice with Five Spice Tofu. If you can’t find white pepper, use black pepper instead, but start with half of the amount.
Vegetable broth
We initially tested this recipe with a homemade mushroom broth made from dried mushrooms and kombu, and while it’s delicious, it’s time-consuming and we found you could still get great savory flavor using high-quality store-bought broth. And of course, if you’re into making your own broth, the homemade mushroom broth in Chapter 1 of my cookbook, The Vegan Instant Pot Cookbook, would be a fantastic choice. Leftovers freeze well, too.
How to roast mushrooms
For delicate mushrooms, like oyster or maitake, slice off any tough white stems. Then use your hands to tear them into strips. Try to tear them as evenly as you can, as very thin mushrooms will burn in the oven. For skinny mushrooms like beech mushrooms, leave them whole (just trim the bottom ends). For sturdier mushrooms like shiitake and cremini (AKA baby bella), slice them thinly. Place the mushrooms on a sheet pan and drizzle the oil over top. Toss to coat, then season with kosher salt. Spread them out into an even layer across two sheet pans so they aren’t overlapping too much. NOTE: You can use parchment paper to line your sheet pans for easier cleanup, but the mushrooms won’t get as crispy. Roast the mushrooms, making sure to stir them halfway through the cooking time, until they are browned and crispy. After 15 minutes, consolidate all of the mushrooms onto one of the sheet pans (they’ll have shrunk down by now so it’s okay if they overlap a little). Continue roasting in the oven for about 10 minutes until deeply browned and crispy.
Tips for making this recipe
Shop at your local East Asian grocery store
If you have a local East Asian grocery store, you’ll find all the ingredients you need: fresh or frozen udon noodles, a wide variety of mushrooms, miso, tamari, and more (usually for a lower price!).
Evenly-sized mushrooms
To the extent possible, try to tear and slice the mushrooms into uniform sizes so they crisp up evenly and don’t burn. To slice them, either use a sharp chef’s knife to slice the tougher mushrooms (cremini, shiitake, etc.) or use your hands to carefully rip the softer mushrooms (oyster, maitake, etc.). If you use oyster mushrooms like I do, if you have several bunches to choose from, opt for the bigger, fuller bunches instead of the skinny, stringy clusters. The skinny ones burn more easily.
Adjust the broth to your preferences
Depending on the type of milk you use, the creamy broth might end up getting too creamy for your liking (as it simmers, the proteins in soy milk and fat in sesame seeds thicken it up). If the broth gets too thick, simply add a few splashes of more vegetable or mushroom broth while the broth simmers and whisk. Add more as needed until you reach your desired consistency.
Save time with multitasking
You can get this gourmet, life-changing soup on the table in under an hour if you multitask! While the mushrooms are roasting in the oven, prepare the noodles and broth. And while you wait for the aromatics to cook, add the other broth ingredients to the blender.
Grind the sesame seeds, as needed
If you don’t have a high-powered blender, you may want to add the sesame seeds to a mortar and pestle or electric spice grinder and grind until mostly crushed. They don’t need to be completely crushed, but if added whole to your blender, they might not get fully blended into the broth.
Save the leftover broth
Got leftover mushroom broth? Use it in my Mushroom Risotto or Creamy Vegan Mushroom Soup. To keep it longer, freeze the broth in 1-cup portions (I like freezing broth in these Souper Cubes – affiliate link).
More East Asian noodle recipes to try!
Chinese Sesame Noodles Korean Gochujang Noodles 15-Minute Chili-Garlic Noodles
If you love this Creamy Umami Noodle Soup with Crispy Mushrooms, please be sure to leave a rating and review below! And tag me on Instagram – I love seeing your remakes!
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