Shiitake Mushroom Udon Noodle Soup

Shiitake udon soup topped with green onions and inari (fried tofu pockets).

Shiitake Mushroom Udon Noodle Soup

5 from 1 vote

Course: Soup, Main Course

Cuisine: Japanese, Asian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 2 bowls

Calories: 551kcal

Author: Kelly

Fresh Shiitake Mushroom Udon Noodle Soup is the ultimate Japanese comfort meal! This plant-based udon soup has a rich broth with big umami mushroom flavour.

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US Imperial (Cups) - Metric (Grams)

Ingredients

½ pound fresh shiitake mushrooms
1 small piece dried kombu
1 small yellow onion, sliced into quarters
2 cloves garlic, crushed
3 cups water
2 tbsp oil
1 tbsp soy sauce
1 tsp salt
2 scallions, diced
2 pieces inari aka marinated fried tofu skin (*optional)
2 packages udon noodles

Instructions

Cut the stems off 1/2 pound fresh shiitake mushrooms and thinly slice the mushroom caps.
Add the mushroom stems, 1 small piece dried kombu, 1 small yellow onion, sliced into quarters, 2 cloves garlic, crushed, and 3 cups water to a small stockpot. Bring to a simmer, then turn the heat down to maintain a low simmer for 30 minutes, or until the onion no longer smells raw.
Meanwhile, heat 2 tbsp oil in a skillet on high heat and sauté the mushrooms until they are browned and aromatic—should take only a couple of minutes.
Strain the soup into a large bowl and stir in the sauteed sliced mushrooms. (I strain the soup directly into the skillet so I can scrape up all the yummy bits of mushroom that have stuck to the skillet and incorporate them into the soup for more flavour.)
Add 1 tsp salt and 1 tbsp soy sauce, plus more to taste.
Return the empty stockpot to the stove. Bring some water to a boil and cook the 2 packages udon noodles.
When noodles are done, drain them and divide them into two bowls. Pour over the mushroom broth. Top the bowls with 2 pieces inari aka marinated fried tofu skin and 2 scallions, diced.

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