If you’re craving something rich, comforting, and full of umami, this Creamy Vegan Mushroom Udon Recipe is an absolute winner. It combines tender, chewy udon noodles with a silky plant-based mushroom sauce that’s both indulgent and nourishing. Get ready to bring a taste of cozy, savory bliss straight to your kitchen!
Why You’ll Love This Recipe
- Deep Umami Flavor: The combination of shiitake and shimeji mushrooms creates a robust, earthy depth that truly satisfies.
- Velvety Creaminess Without Dairy: Using oat or soy milk and miso paste makes the sauce luxuriously smooth and comforting.
- Quick and Easy: This recipe comes together in under 30 minutes, perfect for a cozy weeknight meal.
- Versatile and Customizable: Swap mushrooms, noodles, or add your favorite veggies to make it your own.
Ingredients You’ll Need
The magic of this Creamy Vegan Mushroom Udon Recipe lies in its simplicity. Each ingredient is chosen to build layers of flavor and texture — from the rich vegan butter that helps sauté the mushrooms perfectly, to the fresh green onions that add freshness and brightness.
- Frozen Udon Noodles: Opt for Sanuki-style for the best chewy texture that holds the sauce beautifully.
- Shiitake & Shimeji Mushrooms: These give an earthy umami punch and have a great meaty texture.
- Vegan Butter: For sautéing, lending richness and a silky mouthfeel to the dish.
- Green Onion: Provides a mild allium flavor, with whites cooked in and greens for garnish.
- Garlic: Adds aromatic depth and a touch of warmth.
- Sake or Mirin (optional): Adds just a hint of sweetness and complexity when deglazing.
- Oat or Soy Milk: Creates that creamy, comforting base without dairy.
- White Miso Paste: Key for that savory, fermented tang and to thicken the sauce.
- Soy Sauce (light and dark): Adds saltiness and deep umami tones to balance the creaminess.
- Corn Starch Slurry: To thicken the sauce perfectly to coat your noodles.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The best part about this Creamy Vegan Mushroom Udon Recipe is how easily it adapts to what you have on hand or your personal taste buds. Feel free to get creative and make it your own!
- Try Different Mushrooms: Swap shiitake or shimeji for cremini, oyster, or even portobello for a different texture and flavor profile.
- Use Other Plant Milks: Cashew milk or homemade vegan cream can add a richer creaminess if you prefer.
- Add Greens or Veggies: Toss in spinach, bok choy, or snap peas just before serving for extra color and nutrition.
- Spicy Kick: Add a dash of chili oil or sprinkle red pepper flakes to awaken the flavors with a bit of heat.
How to Make Creamy Vegan Mushroom Udon Recipe
Step 1: Prepare the Udon Noodles
Start by warming up your frozen udon noodles. I love using frozen Sanuki Udon because it keeps its lovely chew rather than getting mushy. Just place them in a microwave-safe bowl with a lid and heat for about 60 seconds until they separate nicely. Don’t stress if you don’t have a microwave — a quick boil will do the trick, just keep an eye to avoid overcooking.
Step 2: Sauté the Mushrooms and Aromatics
Heat your wok or skillet over medium heat and melt the vegan butter. Toss in the white parts of green onion first to infuse the fat with gentle sweetness, then add minced garlic for that irresistible aromatic punch. Now, add your sliced mushrooms and spread them out. The real trick here: leave them undisturbed on high-medium heat for a few minutes to let them golden and develop flavor without steaming and getting soggy. This step will make your mushroom sauce truly sing!
Step 3: Build the Creamy Sauce
Once your mushrooms have a perfect sear, splash in the sake or mirin to deglaze the pan—if you’re using it. Turn up the heat briefly so the alcohol cooks off, then pour in the plant milk, followed by the miso paste and soy sauces. Bring it all to a gentle boil, and watch as the sauce begins to transform into something silky and dreamy.
Step 4: Combine Noodles and Thicken the Sauce
Add your cooked udon noodles straight into the pan with the sauce. Toss well to coat every noodle in that luscious mushroom creaminess. Then mix up a quick slurry with cornstarch and water, pour it in slowly, and gently stir over low heat. This step thickens the sauce beautifully, giving your udon that perfect cling and richness.
Step 5: Finish and Serve
Adjust seasoning with extra soy sauce or pepper if needed. Finally, sprinkle in the green parts of your green onion for a fresh pop of color and flavor. Serve it piping hot—comfort in a bowl!
Pro Tips for Making Creamy Vegan Mushroom Udon Recipe
- High Heat Mushroom Sear: Don’t stir too soon when cooking the mushrooms; letting them brown first adds incredible flavor.
- Use Quality Miso: Fresh, good-quality white miso can make the sauce taste so much more vibrant and complex.
- Adjust Sauce Thickness: The cornstarch slurry should be added gradually, stirring gently to avoid lumps while thickening the sauce just right.
- Don’t Overcook Noodles: Cook udon just until al dente so they stay springy and don’t get mushy in the sauce.
How to Serve Creamy Vegan Mushroom Udon Recipe
Garnishes
Fresh green onion tops are the classic and easiest garnish here, adding a bright contrast. You can also sprinkle toasted sesame seeds or a few thin strips of nori seaweed for an umami boost. A drizzle of toasted sesame oil adds a nutty finish that’s hard to resist.
Side Dishes
This creamy noodle dish pairs beautifully with light and crisp sides like a simple cucumber salad, pickled vegetables, or steamed edamame. For a heartier spread, try vegan gyoza or miso soup to keep the comfort-food theme going strong.
Creative Ways to Present
Serve the udon in deep bowls for that cozy noodle-soup vibe, or plate it on a wide dish to showcase the creamy sauce coating the noodles. Top with vibrant garnishes arranged thoughtfully—scattered green onion, mushroom slices, and a sprinkle of sesame for a restaurant-worthy look that’s still homey and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover creamy mushroom udon keeps well in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so gently reheat with a splash of plant milk or water to loosen it back up to that perfect creamy texture.
Freezing
Because of the creamy, starchy sauce, freezing this dish can change its texture slightly, but it’s still doable. Freeze in portions for up to 1 month. When thawing, warm slowly on the stove with extra plant milk and stir frequently for best results.
Reheating
Reheat gently on the stovetop over low heat, adding a little oat or soy milk to restore creaminess. Avoid microwaving for long periods, which can dry out the noodles. Stirring often helps maintain the luscious texture you love in this Creamy Vegan Mushroom Udon Recipe.
FAQs
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Can I use fresh udon noodles instead of frozen ones?
Absolutely! Fresh udon works beautifully. Just make sure you cook them according to package instructions until al dente, as overcooked noodles can become mushy when combined with the sauce.
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Is it possible to make this recipe gluten-free?
While traditional udon noodles contain wheat, you can substitute with gluten-free noodles like rice noodles or soba made from 100% buckwheat. Just keep in mind the texture and cooking time will differ.
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Can I omit the sake or mirin?
Yes! The sake or mirin adds a subtle sweetness and complexity, but the dish will still be delicious without it. You can simply skip this step or add a tiny splash of rice vinegar with a pinch of sugar for a similar effect.
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What’s the best plant-based milk to use for creaminess?
Oat milk and soy milk are my top picks for this recipe because they are naturally creamy and mild, which complements the mushrooms without overpowering them. Cashew milk also works great if you want even richer creaminess.
Final Thoughts
This Creamy Vegan Mushroom Udon Recipe is a true crowd-pleaser that brings warmth and richness in every bite without any dairy. Whether you’re cooking for yourself or friends, it’s a wonderful way to enjoy plant-based comfort food that feels special but comes together effortlessly. I can’t wait for you to try it and make it your own!
PrintCreamy Vegan Mushroom Udon Recipe
This creamy vegan mushroom udon recipe combines tender udon noodles with a rich, flavorful sauce made from a variety of mushrooms, vegan butter, oat milk, and savory seasonings. Perfectly seared mushrooms add depth, while a slurry thickens the sauce to coat the noodles beautifully, creating a comforting and satisfying plant-based meal in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
NOODLES
- 2 servings frozen 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 (or other mushrooms of choice)
- 5.2 oz shimeji mushrooms, chopped then separated (1 pack)
- 1 tbsp sake or mirin (optional)
- 3/4 cup unsweetened oat milk or soy milk
- 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, to taste
SLURRY
- 1 tsp corn starch
- 2 tsp room temperature water
TO FINISH
- Green parts of green onion for garnish
Instructions
- Prepare Noodles: If using frozen udon, place the noodles in a microwave-safe bowl with a heat-proof lid and microwave on high for 60 seconds or until separated. Alternatively, you can separate noodles in boiling water briefly to avoid overcooking. For instant cooked noodles, soak in hot water or follow package instructions. Drain well and set aside.
- Sauté Aromatics: Heat a large wok or skillet over medium heat. Add vegan butter and melt. Add the white parts of the green onion and cook for 1 minute. Then add minced garlic and cook until fragrant.
- Cook Mushrooms: Add shiitake and shimeji mushrooms to the skillet. Leave them untouched over medium-high heat for 2-3 minutes to get a light sear, then stir and cook until all sides are lightly browned. High heat is essential to avoid sogginess.
- Add Sake or Mirin: If using, add sake or mirin and increase heat to evaporate the alcohol, about 1 minute.
- Create Sauce: Pour in the plant-based milk, add white miso paste, soy sauce(s), and stir to combine. Bring the sauce to a boil, then reduce heat to low.
- Add Noodles: Add the prepared udon noodles to the skillet and toss well to coat in the sauce. Season with freshly ground pepper.
- Thicken Sauce: In a small bowl, mix corn starch with room temperature water to create a slurry. Pour the slurry over the noodles while stirring gently over medium-low heat. This will thicken the sauce to a creamy consistency.
- Final Seasoning: Taste and adjust seasoning with soy sauce or salt if needed. Turn off heat; the sauce will continue to thicken slightly.
- Garnish and Serve: Stir in the green parts of the green onion or sprinkle on top as garnish. Serve hot and enjoy your creamy mushroom udon.
Notes
- Frozen Sanuki udon noodles recommended for best chewy texture.
- Plant-based milk alternatives like oat or soy milk work best; avoid sweetened versions.
- Sake or mirin is optional but adds depth of flavor through evaporation of alcohol.
- Use wheat-based noodles for optimal flavor and texture.
- Cooking mushrooms on high heat prevents them from releasing excess water and becoming soggy.
- Adjust soy sauce amounts depending on your salt preference and soy sauce type.
