This Mushroom Udon is my go-to when I need a bowl of pure comfort without spending hours in the kitchen. It's a Japanese-inspired noodle soup that’s deeply savory, thanks to a combination of shiitake and cremini mushrooms, and it comes together faster than takeout delivery.
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The secret is building layers of flavor: searing the mushrooms until golden, then simmering them in a dashi-based broth with soy, mirin, and a touch of sugar. The result is a broth that’s both light and satisfying, with just the right amount of sweetness to balance the salt.
You can use fresh or frozen udon – both work great. Fresh udon has the best texture, but frozen is nearly as good and cooks in minutes. This recipe is flexible, so feel free to add your favorite veggies or protein.
Why You'll Love This Recipe
About the Ingredients
7 oz (200g) fresh udon noodles
Fresh udon are thicker and chewier. If you can't find them, use frozen udon (cook per package) or dried udon (boil until tender).
8 oz (225g) shiitake mushrooms, stemmed and sliced
Shiitake add a meaty texture and rich umami. Cremini or button mushrooms work, but shiitake are best. Look for firm, dry caps.
4 oz (115g) cremini mushrooms, sliced
These add depth. Use any mix of mushrooms you like – oyster, enoki, or even portobello.
4 cups (960ml) dashi stock
Dashi is a Japanese soup stock. Use instant dashi powder (follow package) or make kombu dashi. For a vegetarian version, use kombu and shiitake dashi. Vegetable broth works in a pinch.
3 tbsp (45ml) soy sauce
Use regular soy sauce or tamari for gluten-free. Low-sodium soy sauce? Add a pinch more salt if needed.
2 tbsp (30ml) mirin
Mirin is sweet rice wine. Substitute with 1 tbsp sake + 1 tsp sugar, or dry sherry with a little sugar.
1 tbsp (15ml) sake
This adds depth. Skip it or replace with dry white wine if you don't have sake.
1 tsp sugar
Balances the saltiness. Use coconut sugar or omit for a less sweet broth.
2 green onions, thinly sliced
For garnish and a fresh bite. Use chives if you prefer.
Tips & Tricks
- Don't overcook the udon – they should be tender but still chewy. If using fresh, add them just before serving.
- Slice mushrooms evenly so they cook uniformly and get golden brown.
- Taste the broth before adding noodles – it should be slightly salty, as the noodles will absorb some.
Pro Tips
Step-by-Step Instructions
1. Prepare the mushrooms
Stem the shiitake and slice them, along with the cremini, into 1/4-inch (6mm) slices. Keep them separate if you want to cook them in batches.
2. Sauté the mushrooms
Heat a large pot or Dutch oven over medium-high heat. Add the mushrooms and cook, without stirring too often, until they release their liquid and start to brown, about 5-7 minutes. Add a splash of oil if they stick.
3. Add the aromatics and seasonings
Add the soy sauce, mirin, sake, and sugar to the mushrooms. Stir to coat and let it bubble for 1 minute to cook off the alcohol.
4. Pour in the dashi
Pour in the dashi stock and bring to a boil, then reduce heat to a simmer. Let it simmer for 5 minutes to meld the flavors.
5. Cook the udon noodles
If using fresh or frozen udon, cook them separately according to package directions (usually 2-3 minutes in boiling water). If using dried, boil until tender. Drain and rinse with hot water to remove excess starch.
6. Combine and serve
Add the cooked noodles to the broth and let them warm through for 1 minute. Ladle into bowls, topping with green onions and any extra mushrooms.
Delicious Variations
Protein Boost
Add sliced chicken, tofu, or shrimp – sear them first and set aside, then add to the broth.
Veggie-Packed
Throw in baby spinach, bok choy, or julienned carrots during the last few minutes of simmering.
Spicy Kick
Stir in a spoonful of gochujang or a drizzle of chili oil before serving.
How to Store Mushroom Udon Recipe
Refrigerator
Store in an airtight container for up to 3 days. The noodles will absorb broth, so add a splash of water or dashi when reheating.
Freezer
Freeze the broth and mushrooms separately from the noodles for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a pot over medium heat until steaming. Add a little water or broth to thin if needed.
Frequently Asked Questions
Q: Can I make this vegetarian or vegan?
Yes, use kombu dashi or vegetable broth instead of dashi with fish. Also, ensure your soy sauce is vegan (most are).
Q: What type of mushrooms are best for this udon?
Shiitake and cremini are ideal for their meaty texture and umami. You can also use oyster, enoki, or a mix.
Q: Can I use dried udon noodles?
Yes, dried udon work. Cook them according to package directions until tender, then rinse and add to the broth.
Q: What is dashi and where can I buy it?
Dashi is a Japanese stock made from kombu (kelp) and bonito flakes. You can buy instant dashi powder in Asian grocery stores or online.
Q: Can I make this ahead of time?
You can make the broth and mushrooms ahead, but cook noodles fresh. Store elements separately and combine when reheating.
If you love this Mushroom Udon, try my other quick noodle recipes like Garlic Soy Noodles or Spicy Miso Ramen. And don't forget to subscribe for more delicious weeknight dinners!
Mushroom Udon Recipe
Mushroom Udon Recipe: chewy udon noodles in a rich umami broth with mushrooms, ready in 30 minutes for a cozy weeknight dinner.
🧂 Ingredients
- 7 oz (200g) fresh udon noodles
- 8 oz (225g) shiitake mushrooms, stemmed and sliced
- 4 oz (115g) cremini mushrooms, sliced
- 4 cups (960ml) dashi stock
- 3 tbsp (45ml) soy sauce
- 2 tbsp (30ml) mirin
- 1 tbsp (15ml) sake
- 1 tsp sugar
- 2 green onions, thinly sliced
📋 Instructions
- 1Prepare the mushrooms — Stem the shiitake and slice them, along with the cremini, into 1/4-inch (6mm) slices. Keep them separate if you want to cook them in batches.
- 2Sauté the mushrooms — Heat a large pot or Dutch oven over medium-high heat. Add the mushrooms and cook, without stirring too often, until they release their liquid and start to brown, about 5-7 minutes. Add a splash of oil if they stick.
- 3Add the aromatics and seasonings — Add the soy sauce, mirin, sake, and sugar to the mushrooms. Stir to coat and let it bubble for 1 minute to cook off the alcohol.
- 4Pour in the dashi — Pour in the dashi stock and bring to a boil, then reduce heat to a simmer. Let it simmer for 5 minutes to meld the flavors.
- 5Cook the udon noodles — If using fresh or frozen udon, cook them separately according to package directions (usually 2-3 minutes in boiling water). If using dried, boil until tender. Drain and rinse with hot water to remove excess starch.
- 6Combine and serve — Add the cooked noodles to the broth and let them warm through for 1 minute. Ladle into bowls, topping with green onions and any extra mushrooms.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
