Creamy Umami Noodle Soup with Crispy Mushrooms
, Serves 4
Udon in a blended sesame-miso-soy milk broth, topped with oven-crisped mushrooms.
| prepArrange racks in top third and bottom of oven | |||||
| prepPreheat oven to 425°F / 220°C | |||||
| prepBrush two rimmed sheet pans with oil | |||||
| 16-20 oz / 450-570 g mixed mushrooms (oyster, shiitake, maitake, king trumpet or cremini) | Tear or slice mushrooms, toss with oil & salt | Roast 425°F / 220°C, 25 min, stirring once | Assemble bowls, top & garnish | ||
| 30 ml neutral oil (for the mushrooms) | |||||
| 3/4 tsp kosher salt (for the mushrooms) | |||||
| 450 g fresh udon noodles | Boil noodles per package, drain, drizzle sesame oil | ||||
| toasted sesame oil, for drizzling on the noodles | |||||
| 15 ml neutral oil (for the aromatics) | Sauté aromatics 3-4 min | Blend with broth, soy milk, sesame, miso | Season to taste with soy sauce | Simmer broth 4-6 min, whisking | |
| 6 garlic cloves, chopped | |||||
| 4 cm piece ginger, peeled and finely chopped | |||||
| 1 bunch scallions, whites and light greens sliced (dark green tops reserved for garnish) | |||||
| 2-4 Thai chili peppers, thinly sliced | |||||
| 1-2 cups / 240-480 ml mushroom broth | |||||
| 480 ml unsweetened soy milk (or oat milk) | |||||
| 32 g roasted white sesame seeds | |||||
| 2 tbsp tamari or soy sauce (for the broth) | |||||
| 2 tbsp white miso | |||||
| 1 tbsp rice vinegar | |||||
| 1/4 tsp white pepper | |||||
| 2 tsp tamari or soy sauce (added to taste) | |||||
| scallion greens, for garnish | |||||
| toasted sesame oil, for drizzling on top | |||||
| Chinese chili crisp or sliced fresh chili peppers, to finish (optional) | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.