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Creamy Vegan Mushroom Udon Recipe

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4.7 from 134 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Sake or Mirin: If using, add sake or mirin and increase heat to evaporate the alcohol, about 1 minute.
  5. 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.
  6. Add Noodles: Add the prepared udon noodles to the skillet and toss well to coat in the sauce. Season with freshly ground pepper.
  7. 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.
  8. Final Seasoning: Taste and adjust seasoning with soy sauce or salt if needed. Turn off heat; the sauce will continue to thicken slightly.
  9. 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.

Find it online: https://yummelle.com/creamy-vegan-mushroom-udon-recipe/