If you’re looking for a delicious Japanese Mushroom Onion Udon Soup recipe, try this recipe. It’s vegan-friendly and extremely nutritious, and you’ll love it! The perfect soup is quick and easy to make. The ingredients include udon noodles, mushrooms, and Asian greens. In addition, you can add chicken, beef, or fish for a vegetarian meal. A vegan version of this dish is also available.
Mushroom Onion Udon Soup Recipes
Japanese Mushroom Onion Udon Soup
- In large sized pot, combine seasoning packet from noodles with chicken broth. Add sesame and miso dressing and ginger dressing.
- Add cooking sherry. Stir entire mixture till seasoning packet dissolves.
- Stir in carrot, mushrooms, garlic and green onions.
- Bring broth to boil. Add udon noodles. Reduce heat. Allow soup to simmer for three to four minutes.
- Remove soup from heat. Ladle into bowls and serve.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Mushroom Onion Udon Soup in the Instant Pot
- 8 oz udon noodles
- 8 oz cremini or shiitake mushrooms, sliced
- 1 large onion, thinly sliced
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Garnishes: green onions, sesame seeds
- Sauté Onions and Mushrooms: Set the Instant Pot to Sauté mode and add vegetable oil. Once hot, sauté the sliced onions and garlic until fragrant. Add the sliced mushrooms and continue sautéing until they soften.
- Deglaze with Soy Sauce: Pour in the soy sauce to deglaze the pot, stirring well to coat the onions and mushrooms in the savory sauce.
- Add Noodles and Broth: Break the udon noodles in half and add them to the pot. Pour in the vegetable broth, giving it a gentle stir to ensure the noodles are submerged.
- Pressure Cook: Close the Instant Pot lid, set it to High Pressure, and cook for 2 minutes. Ensure the pressure valve is sealed.
- Quick Release and Season: After cooking, perform a quick pressure release. Open the lid and add sesame oil. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the Instant Pot Mushroom Onion Udon Soup into bowls and garnish with chopped green onions and a sprinkle of sesame seeds. Enjoy your quick and delicious udon soup!
Tips for making Mushroom Onion Udon Soup
- Garnish with Abundance: Make your udon soup visually appealing by garnishing generously. Fresh green onions, cilantro, and a sprinkle of sesame seeds not only add a pop of color but also enhance the flavors.
- Crunchy Companions: Serve your soup with a side of crispy vegetable spring rolls or tempura for a delightful contrast in textures.
- A Touch of Heat: If you’re a fan of spice, offer a small dish of chili oil or hot pepper flakes on the side. Your guests can customize the heat level of their soup.
- Udon Dipping Sauce: Provide a small dipping sauce made from soy sauce and a hint of rice vinegar. It’s perfect for dipping udon noodles, adding an extra layer of flavor.
- Pair with Green Tea: A cup of hot green tea complements the umami flavors in the soup beautifully. It cleanses the palate and refreshes your taste buds between bites.
- Use the Right Mushrooms: While cremini and shiitake are wonderful choices, feel free to experiment with other mushroom varieties like oyster or enoki for different flavor profiles.
- Prevent Overcooking Noodles: To avoid mushy noodles, follow the recommended cooking time for udon noodles and set a timer. Once cooked, immediately run the noodles under cold water to stop the cooking process.
- Mind the Salt: Be cautious with adding extra salt since soy sauce is already salty. Taste the soup before seasoning to avoid making it overly salty.
- Vegetarian or Vegan Options: To make this soup vegetarian or vegan, simply use vegetable broth and ensure your udon noodles don’t contain egg.
- Quick Release Caution: When using the Instant Pot, be careful with the quick release to prevent hot steam burns. Use a long utensil or oven mitt to open the valve.
FAQs about Mushroom Onion Udon Soup
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.