Mushroom Udon Noodle Bowl Recipe (2024)

I'm one of those rare people that is not a better cook than a Chez Panisse trained chef with over 20 years of restaurant cooking experience. I made the recipe as stated and it is fabulous. Complex flavor with minimum ingredients and fuss.

Re: Butter Asians would never use butter and it would drastically alter the taste. Kombu is traditional, but you can sub fish sauce. Shiitake should be hydrated separately in hot or boiling water for 20 min and then strained through a coffee filter to catch the small grit. Then add that strained sh*take water & shiitake to the soup. You can use fresh cremini or portabella as well. Mirin has a totally different flavor than sherry so not really a substitute. spinach instead of

I recommend adding the tofu to the bowl with noodles, rather than to the soup pot. Soft or medium tofu will disintegrate in the hot soup, especially if there are leftovers to be reheated the next day.

Good recipe! Just a note, don't add the sesame oil until you serve it (it gets lost if you add it too soon) and Shichimi Togarashi is often labeled just "Togarashi". Togarashi is a simple blend of szechwan peppercorn, cayenne, sesame and orange peel . America's got good recipe if you can't find it at the grocery.

Butter is used in Japanese cooking, and Hokkaido is known for butter in their cooking. Obviously introduced by the West but it has been integrated into Japanese cooking.

Soba is a healthy alternative to udon. I might have similar calories but it is whole wheat and has higher protein content.

Sorry about the end of my comment. You can substitute spinach, kale or Chinese cabbage If you are using miso, it does not fare well to be boiled, so not good for the next day. Re: leeks...better to use the white part of the scallions. For heat use a chile oil after it it served. I am not an expert on Asian cooking, but I have a lot of cookbooks and Asian friends.. some things matter in a recipe & some don't. You can also add a beaten raw egg at the end. Pour slowly and stir.

Superb! I made this as specified with a few alterations. First, I made the stock in an Instant Pot in soup mode, pressure cooking on high for 30 minutes with natural release. This provided a deep flavor for the both. Second, I added a 4 oz. can of water chestnuts to the soup. Finally, I added a scant teaspoon of chiu chow sauce (red chili flakes in oil) to each bowl of soup when serving. A friend who lived for years in China declared it the most authentic he has had outside of China. So good!

This soup was tasty but I felt the proportions were way off. One pound of noodles for 8 cups of liquid? Not a chance. I didn’t add the noodles to the soup pot, just put them directly in the bowls and ladled the hot soup over. I did 10 cups of stock and it barely served four of us. I had an entire half pound of noodles left over.

Read this at 7 am. I want this for breakfast. Replace tofu with semi-hard boiled egg.

Togarashi actually just means red chili pepper. Shichimi togarashi is a subtype with seven different ingredients (shichi = 7).

Nice soup, the broth made it tasty. I might not make it again in my small apt kitchen; multiple pots, strainer, etc and counter space needed. If I do I’ll skip the butter (tasted a little odd to me) and make sure to whisk the miso in liquid before adding for easier assimilation.

I thought this was really delicious, the broth especially. My tip would be, thin out the miso paste before putting it in the soup. I didn't do that and then wasn't able to stir it in that well. I ate a big spoonful of miso before realizing what I had done. Miso is tasty but not a full spoonful of it!

Great flavors! Simple modifications (for my personal taste):-To ensure I had to correct noodle/broth ratio, instead of mixing the noodles with the broth I put the noodles in the bottom of my soup bowls and simply ladled the broth/veg/tofu mixture over.-Added some thinly sliced kale to the bottom of my noodle bowl to add some green & texture-Since I was just cooking for two people, I reserved half of the broth for the next day (Already assembled soup doesn't keep that well).

Great recipe for riffing! Used my own homemade chicken broth that I always have in the freezer. Simmered it for 20 min with ginger piece and garlic clove. Used veg I had on hand - in place of leeks used shallot and sweet onion in much smaller quantity. Added french cut green beans to mushroom saute in place of bok choy. No tofu, served leftover steak tips on the side.

I don’t know why this recipe has so many stars. It took añmosg all the pots I have at home to make, a long time standing up cutting and cutting different parts and in the end it’s just meh. I cooked it as written. I agree about keeping the tofu and noodles separate . Mine started to get all mushy from just sitting in the broth after cooking. Maybe the chef made this soup with super fancy noodles and that’s why it says to keep in broth. I just used what it was available at my Whole Foods .

I made only one change: I used homemade chicken broth instead of water. I still boiled and steeped with the aromatics. Just lovely. Another Tanis triumph.

This recipe is delicious. I subbed cremini for the shiitake and chard for the bok choy because I had them on hand and needed to use them up. I didn’t have dried wood ear mushrooms so I used a scant palmful of Trader Joe’s mushroom umami seasoning and I subbed the udon noodles for TJ’s potstickers. My husband was very excited that there are leftovers. I’ll def add this to the weeknight rotation.

Made this last night and it was DELICIOUS.

I make this all the time. Fresh sh*takes are expensive so I use some baby bellas when I don’t feel like paying double. I add dashi to the broth for extra oomph. I also add dried tofu skin when I add the bok choy for extra protein and texture. Often find myself adding more miso. I also rarely add noodles unless I want a bigger meal.

Superb. Made exactly as recommended. Delicious.

I did use the red miso on the second go, and it was more full bodied. I also use two leaks which I would continue to do. for the udon, are used two of the large pieces and as described just dropped them in the boiling water for one minute. the dishe is really good

This is some yummy soup! And not too hard to cook. I did double the broth based on other comments and it was a good decision. I also added more miso because I wanted more salt but I have problems. Highly highly recommend.

I didn’t have exact ingredients so used oyster mushrooms, mustard greens, and linguine-style rice noodles, not sure if it counts as making the recipe! But it was good! Yes, you have to a) add noodles to bowls not to pot for ratio and b) thin out miso before adding or you may get a chunk of it in your spoon. If you like this but want a simpler recipe, and don’t care about authenticity, try Melissa Clark’s Spicy Noodle Soup with Mushrooms.

Approx 2.5 tsp hondashi powder for 8 cups water

To simplify my shopping list, for the broth I used the scallions, ginger, garlic, shiitake, salt and then Hondashi. And instead of leaks, I just slivered some scallion greens as a replacement.

I replaced the dried shiitakes & water used to make the broth with 4 C chicken stock & 4 C water; I also used rice vinegar instead of mirin and it still turned out great! This definitely took longer than an hour but it came together quickly once all the prep work was done.

Good stuff. Don’t sweat if you don’t have bok choy handy, good with all sorts of green veggies. Chard, kale, broccoli, green beans, asparagus, all of the above!

Just made this for the xth time but this time with very thin green asparagus instead of bok choy and soba instead of udon - best version of this soup yet!

The broth is really nice and delicately flavored! I will add a lot less miso next time because it took over the flavor. I would add a few tablespoons, taste and adjust.