Creamy Mushroom Udon (Vegan)

This Creamy Mushroom Udon is vegan, dairy-free, nut-free, and super comforting! This recipe is a fusion of my love for creamy pasta dishes and umami-packed Japanese ramen and noodles. This recipe doesn’t use cream nstead uses milk for a lighter yet still creamy finish so it’s rich but not too heavy—just right for my liking.

WHICH MUSHROOMS ARE BEST TO USE?

I used a mix of fresh shiitake and white shimeji mushrooms add a lot of umami, texture, and flavour to these noodles. You’re however free to use other mushrooms such as cremini, portobello, oyster, king oyster, and anything, really!

WHAT ARE UDON NOODLES?

Udon is a type of Japanese noodles that are distant for the thickness and chewiness. These are wheat noodles.

I really recommend frozen udon noodles for this miso udon recipe.

If you can get your hands on frozen udon then that’s great because these are a lot chewier and don’t break as easily compared to those instant ones that come in packets. I purchase Sanuki Udon from my local Japanese grocery. You can also find these in other Asian stores.

You can also of course use dried udon noodles and cook this according to package instructions, though of course the texture will be a bit different since fried udon is also thinner.

INGREDIENTS NEEDED TO MAKE THIS CREAMY MUSHROOM UDON

You can find the full and printable recipe in the recipe card below.

NOODLES

• 2 servings udon or other noodles of choice

MUSHROOM UDON

• 2 tbsp vegan butter
• 1 green onion white and green parts separated
• 4 cloves garlic minced
• 8 shiitake mushrooms sliced
• 150 g shimeji mushrooms based chopped then separated (1 pack)
• 1 tbsp sake or mirin optional
• 3/4 cup unsweetened oat milk or soy milk see notes
• 1/2 tbsp white miso paste
• 1-2 tbsp soy sauce or to taste
• 2 tsp dark soy sauce optional for colour and extra umami
• Ground pepper

SLURRY

• 1 tsp corn starch
• 2 tsp room temp water

TO FINISH

• Green parts of green onion for garnish

TO MAKE THIS NOODLE RECIPE

COOK THE MUSHROOMS AND PREPARE THE SAUCE

• Heat a large wok or skillet over medium.
• Once hot, melt the vegan butter.
• Add in the white parts of the green onion and cook for 1 minute. Add in the minced garlic and cook until aromatic.
• Add in the mushrooms into the wok or skillet and mix with the onions, garlic, and butter.
• Leave the mushrooms untouched for 2-3 minutes over medium high heat to allow to lightly brown before mixing and allowing the other sides of the mushrooms to lightly brown. Cooking the mushrooms in high heat is essential so they don’t release much water and turn soggy when cooked slowly on low heat.
• Once the mushrooms have a nice sear and lightly brown sides, add in the sake or mirin (if using) and then turn up to heat to allow for the alcohol to evaporate.
• Pour in the plant-based milk of your choice (or cream, see notes), miso paste, and soy sauces.
• Allow the sauce to come to a boil then lower the heat.

ADD IN THE UDON

• Add in the udon or noodles of your choice.
• Mix the noodles to coat in the sauce. Add freshly ground pepper.
• In a small bowl, mix together the corn starch and water to create a slurry.
• Over medium low heat, pour the slurry over the noodles. Mix the noodles and allow the sauce to thicken from the starch.
• Taste the sauce and noodles and season with more soy sauce or salt, to taste, if needed.
• Turn off the heat. Do note that the sauce will continue to thicken once the heat is turned off.

SERVE AND ENJOY

• Mix in the green parts of the green onion into the noodles or use these as garnish.
• This is best enjoyed immediately!

MORE NOODLE RECIPES YOU MIGHT LOVE

• Shoyu Udon
• Cilantro Lime Noodles
• Saucy Ramen Noodles
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles

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