Ingredients
The following ingredients have 2 Servings
- 2-3 teaspoons toasted sesame oil
- 4 green onions, sliced; white and green parts separated
- 12 ounces (340 g) mixed mushrooms (I used Oyster, Cremini, and Shiitake)
- 1 tablespoon low-sodium Tamari or soy sauce
- 2 large cloves garlic, crushed
- 1” piece ginger, peeled and finely grated
- 1 13.5-ounce (400 ml) can full-fat coconut milk
- 2 cups (475 ml) mushroom broth
- 1 cup (235 ml) water
- 19 ounces (540 g) fresh or frozen udon noodles; see notes for dried instructions
- Optional: chili oil, for garnish
Instruction
- Bring a large pot to medium heat and warm the sesame oil; then, add in the white portions of the green onion and sauté for 1 minute.
- Add the mushrooms to the pot, stir well, and cook 3 minutes. Mix the mushrooms once every minute or so – you want them to sit on the bottom of the pan to brown slightly. Then, add the Tamari, ginger, and garlic to the pot and stir well; sauté for an additional 2 to 3 minutes, until the mushrooms are golden and reduced in size.
- add the mushroom broth, coconut milk, and water to the pot. Cover and bring to a boil over high heat, then reduce the heat to medium-high.
- add the fresh/frozen udon directly to the pot and cook for 3 to 5 minutes, until the noodles are tender (see recipe notes for dried udon instructions). Turn the heat off, then stir in the green portion of the green onions.
- divide the soup into serving bowls and top with chili oil, if desired. Enjoy warm; leftovers will keep in the fridge for up to 3 days*
