Mushroom Udon Noodle Bowl

Mushroom Udon Noodle Bowl

Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.


For the broth:

  • 3 large scallions, trimmed
  • 1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
  • ¼ cup crumbled dried seaweed, such as kombu or dulse (optional)
  • 1 (1-inch) chunk of ginger, smashed and unpeeled
  • 2 whole, unpeeled garlic cloves
  • Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
  • 1 teaspoon salt

For the soup:

  • 1 pound dried udon noodles (or use fresh or frozen, cooked udon)
  • 2 tablespoons butter
  • 1 cup chopped leeks, white and pale green parts only
  • 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • ¼ cup mirin or dry sherry
  • ½ teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 cups chopped bok choy
  • ½ cup red or white miso
  • 1 cup soft or medium tofu, cut in small cubes
  • 4 scallions, finely chopped, for garnish
  • Shichimi togarashi or crushed red-pepper flakes, for garnish
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        691 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 118 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 29 grams protein; 15 milligrams cholesterol; 1823 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Make the broth: In a large pot, bring 8 cups water to a bowl over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
  2. Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
  3. In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
  4. Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
  5. Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.


  • Shichimi togarashi is available at Japanese markets.

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