Creamy Mushroom Udon Soup

I’ve been in a mushroom kick recently. There’s something so delicious especially when they are roasted! It’s an extra step but let me tell you how umami rich this udon is!! When you’re craving something comforting but with a touch of heat, this Roasted Mushroom Udon Soup is the answer. Inspired by the deep, earthy flavors of roasted mushrooms and the warmth of ginger and garlic, this soup brings a little something extra with the subtle kick of Thai chili. With its savory broth, creamy finish, and tender udon noodles, this recipe is perfect for cozy nights or a nourishing lunch. Customize the spice to your liking, and get ready to enjoy a bowl that’s both comforting and satisfying with every sip!

Ingredients

• For Roasting Mushrooms:

  • 1/2 cup oyster mushrooms

  • 1/2 cup shimeji mushrooms

  • 1/2 cup white beech mushrooms

  • 1/2 cup maitake mushrooms

  • 2 tbsp olive oil

  • Salt, to taste

• For the Soup Base:

  • 1 large carrot, sliced

  • 1/2 medium onion, sliced

  • 1-inch piece ginger, sliced

  • 2–3 cloves garlic, minced

  • 4 cups dashi broth (or chicken broth if dashi isn’t available). You can also soak dehydrated mushrooms to make your own broth!

  • Splash of cream or non-dairy milk (about 1/4 cup)

• For Udon Noodles:

  • 1 package udon noodles (follow package instructions)

• Toppings:

  • 2 scallions, thinly sliced (for garnish)

  • 1/2 to 1 Thai chili, thinly sliced (adjust to taste for spice level)

Instructions

1. Roast the Mushrooms:
   Preheat oven to 425°F (220°C). Toss the mushrooms in olive oil and salt. Spread on a baking sheet and roast for 15–20 minutes until golden brown.

2. Prepare the Soup Base:
   In a pot, sauté the carrot, onion, ginger, and garlic for 2–3 minutes until fragrant. Add the dashi or chicken broth, letting it simmer gently to infuse flavors without boiling. Stir in a splash of cream or non-dairy milk for a touch of richness.

3. Cook Udon:
   Prepare udon noodles according to package instructions and add them to the broth.

4. Serve:
   Ladle the soup and noodles into bowls. Top with roasted mushrooms, sliced Thai chili (adjusting the amount for your preferred spice level), and scallions.

This version highlights the natural flavors of the roasted mushrooms and lets you customize the spice with Thai chili for the perfect cozy kick!

With Love,

Cristina