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Creamy Udon Soup with Mushrooms and Tofu Recipe

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4.1 from 42 reviews

This Creamy Udon Soup with Mushrooms and Tofu is a comforting and flavorful Japanese-inspired dish featuring a rich coconut milk broth, a variety of mushrooms, tender tofu puffs, and fresh udon noodles. The soup is infused with ginger, garlic, and toasted sesame oil, creating a savory and aromatic experience perfect for a satisfying main course.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Mushrooms and Broth

  • 3 ounces dried shiitake mushrooms
  • 3 cups hot water
  • 6 ounces fresh mushrooms, sliced (shiitake, cremini, oyster, or a combination)

Tofu and Noodles

  • 8 pieces tofu puffs
  • 19 ounces fresh or frozen udon noodles

Flavorings and Garnishes

  • 1 tablespoon toasted sesame oil
  • 4 green onions, sliced
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 piece ginger, freshly peeled and finely grated
  • 13 ½ ounces coconut milk (1 can)
  • Chili oil or chile crisp for garnish

Instructions

  1. Soak Mushrooms: Place the dried shiitake mushrooms in a heat-safe bowl and pour the hot water over them. Let them soak for 20 minutes until rehydrated. Drain the mushrooms, reserving the soaking liquid, and slice the mushrooms for use later.
  2. Cook Tofu Puffs: While mushrooms soak, bring water to a boil in a large stockpot. Add the tofu puffs and cook for 1 to 2 minutes until heated through. Drain and allow to cool. Once cool enough to handle, cut each tofu puff in half and set aside.
  3. Sauté Aromatics and Fresh Mushrooms: Heat the toasted sesame oil in the same stockpot over medium-high heat. Add the sliced green onions and cook while stirring for about one minute. Add the fresh mushrooms and cook for approximately 3 minutes, stirring occasionally until they soften.
  4. Add Flavorings: Stir in the soy sauce, grated ginger, and minced garlic. Simmer the mixture for about 3 minutes until the mushrooms are golden brown and fragrant.
  5. Combine Broth Ingredients: Pour in the reserved mushroom soaking liquid, rehydrated mushrooms, and coconut milk. Bring the soup to a boil, then reduce heat to medium.
  6. Add Noodles and Tofu: Add the fresh udon noodles to the broth and simmer for about 5 minutes until tender. Add the tofu puffs about 1 minute before the noodles finish cooking to warm through.
  7. Serve: Ladle the soup into bowls and garnish with chili oil or chile crisp for a spicy kick if desired. Serve hot.

Notes

  • If using dried udon noodles, cook according to package instructions before adding to the soup.
  • Tofu puffs add a unique texture but firm tofu can be used as a substitute; add it directly without pre-cooking.
  • The coconut milk gives creaminess without dairy; full-fat canned coconut milk provides the best texture and flavor.
  • Adjust soy sauce quantities to taste for saltiness, especially if using a reduced-sodium version.
  • For a vegetarian version, ensure soy sauce and chili condiments are free of fish-based products.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian, Japanese
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/creamy-udon-soup-with-mushrooms-and-tofu-recipe/