These vegan mushroom udon noodles have been a staple at my place the last couple of weeks. Few ingredients are required, and there are plenty of easy substitutes. And the best part? It's vegan! Meet your new go-to weeknight recipe.
This recipe is perfect for cooler winter days when you have a few veggies in the fridge and want something low-maintenance for dinner.
These mushroom noodles just tasted better and better every time I made them. Delish, easy, AND minimal veggie chopping, what more could you ask for?
Inspired by my favorite vegan restaurant, Planta, the noodles are soft and wide, and the broth is creamy and savory. I MIGHT have sipped the rest of the broth out of the pan the last time I made this. Oops. Not sorry though, it was worth it.
Looking for something else asian-y? Try this vegan pad thai or chickpea curry.
- udon noodles are thick noodles made from wheat. It's like an asian version of bucatini.
- shallots thinly sliced. Shallots are great because you don't need much to get a lot of flavor. They have a stronger, yet more refined onion-y flavor, which creates a richer broth.
- fresh mushrooms thinly sliced
- tamari, soy sauce, or coconut aminos for umami flavor (think meaty without the meat)
- miso broth - buy from the store, or make your own by adding a tablespoon or two of red miso paste to warm vegetable broth. Stir until dissolved
- coconut cream - this is what gives the broth the creamy, velvety feel
- minced garlic
- neutral flavored oil with high smoke point - grapeseed works well, but you can also use vegetable oil, canola oil or olive oil in a pinch.
- thyme - fresh or dried
- toasted sesame oil (optional)
- salt and pepper (pantry staples, not pictured)
- vegan butter (optional) - I recommend Miyoko's
- sesame seeds, pine nuts, green onions, and/or fresh parsley to garnish (optional)
- fresh ginger, grated (optional)
First, prepare noodles in a large pot according to package instructions – this step takes a while to boil water, so start early.
Now prep the veggies - slice shallots and mushrooms thinly.
Next, sauté the shallots. Add a splash of oil to a pan on medium heat, and sauté shallots for 1-2 mins or until soft.
Now add mushrooms and a pinch of salt to help them break down. Stir and sauté for 3-5 mins or until mushrooms release juices.
Finish mushrooms by adding tamari, sesame oil, minced garlic (plus grated ginger if desired). Let simmer for 1-2 mins until mushrooms absorb tamari.
Pro tip: add soy sauce, tamari, or coconut aminos to any mushroom dish to make the mushrooms taste meatier. Once the mushrooms release their liquid, add soy sauce. The mushrooms will reabsorb the liquid, and as a bonus, will add more flavor to your broth as well.
Finally, add thyme, broth, and coconut cream. Stir to dissolve, and let simmer on low. Taste for seasoning (salt, pepper). If your noodles are a behind schedule, cover to keep the liquids from evaporating too much. You want ALLLL the brothy deliciousness.
Finally, bring it all together. When noodles are ready, add a small slice of butter to mushroom broth mixture and stir until dissolved (optional - adds that extra richness). Add strained noodles to the broth off of the heat, and gently mix.
Serve noodles in a small bowl (size of a cereal bowl) with broth, mushrooms, and garnishes. For style points, use chopsticks. Enjoy!
Substitutions & Variations
This recipe is naturally vegan, dairy-free and egg free.
If you have an allergy, always double check the packaging of any processed food.
To make this recipe gluten free, use gluten free noodles and tamari or coconut aminos.
If you have a nut allergy, omit coconut cream and vegan butter (as many contain nuts).
While udon noodles are recommended, you can use whatever noodles you can find: soba, rice noodles, and pad thai noodles, and even spaghetti or bucatini work.
You may substitute the shallot for whatever onion you can find. Half a yellow, white, or sweet onion works. Green onions are also good - use what you have!
If you can't find miso broth, substitute with a vegetable broth or coconut milk with a little extra soy sauce.
Finally, if you can't find coconut cream, use canned coconut milk instead, and reduce liquid from miso broth. Taste and adjust to make it what you want.
There's no specialty equipment required for this recipe. Just the usual kitchen equipment - a saucepan, a flat bottomed pan, cutting board, knife, prep bowls...the usual.
Note that stainless steel pots and pans run hotter than other equipment. So if you're using a nonstick or ceramic pan, you may need to use medium-high heat instead of medium.
Mushrooms and noodles are basically sponges, so if stored with broth, they will absorb as much as they can hold. Store broth separately from noodles and broth if possible. Reheat together in a saucepan or in the microwave.
Frequently asked questions
Check the Asian foods section for a package of udon noodles, next to pad thai and soba noodles. Some brands make refrigerated and vacuum sealed noodles as well, but they're a little harder to find. You can substitute with pad thai noodles, soba noodles, or even pasta in a pinch.
Don't worry, this dish still tastes good with whatever noodles you can find. I've made this udon noodle bowl with capellini, soba noodles, and pad thai noodles. Can confirm, it's still delish.
Check the Asian foods section of your grocery store. It comes in a small can 8 oz can similar to tomato paste.
If you still can't find it, a can of coconut milk will suffice - you can usually scrape the coconut cream off the top. If the cream is well mixed, then just adjust your liquid ratios to account for this (less broth to account for more liquid-y coconut component). Cooking is an art, not a science. Have fun with it!
I'd give udon noodles solid status beside other pastas. They're generally made from wheat flour, so keep that in mind. Everything in moderation!
Udon noodles are generally made from wheat flour. I always recommend checking the ingredients on any packaged product you buy, especially if you're vegan. Sometimes dairy, eggs, and fish products can sneak in.
First, rinse them off, and dry with a paper towel to remove excess dirt.
Then, chop off the bottom of the stem. Place mushroom on its side, and cut into thin slices. Repeat for the rest of your mushrooms, then sautée in a tablespoon of oil in a medium frying pan on medium heat.
When juices release, add a tablespoon of soy sauce, and cook for 1-2 minutes until juices reabsorb.
Take your time with the mushrooms - they are the key to making this dish taste great!
Looking for more easy recipes like this? Check out these quick pantry meals.
Want more mushrooms? Check out these tacos or this gravy for mashed potatoes if you're feeling fancy.Print
Mushroom Udon Noodle Bowl Recipe (Vegan)
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Lunch and dinner
- Method: Sauteeing
- Cuisine: Asian
- Diet: Vegan
If you hate chopping, but love delish plant-forward food, this mushroom udon noodle bowl recipe is for you. To boot, if you use the right miso and udon noodles, it's vegan as well. Score!
- 1 package udon noodles (4 servings) OR 1 pound noodles of choice (soba, rice noodles, or whatever noodles you can find)
- 1-2 shallots thinly sliced
- 2 packages mushrooms, thinly sliced
- 1-2 Tbsp tamari/soy sauce/coconut aminos
- 1 tsp toasted sesame oil
- 1-2 cloves minced garlic
- Leaves from 3 sprigs of fresh thyme or ½ tsp dried thyme
- 1-2 cups miso broth (can sub for vegetable broth or coconut milk if in a bind. Can also make your own miso broth by adding a Tbsp or two of miso paste to warm vegetable broth, and stirring until dissolved)
- 3-4 Tbsp coconut cream
- Optional: small slice of vegan butter
- Neutral flavored oil (I use grapeseed for the high smoking point to avoid that “burned” flavor and smell)
- Sesame seeds
- Pine nuts
- Fresh parsley
- Prepare noodles: Prep noodles according to package instructions – this step takes a while to boil water etc, so suggest starting it early.
- Sautee shallots: Add a splash of oil to a pan on medium heat, and sautee shallots for 1-2 mins.
- Add mushrooms: Add mushrooms and a pinch of salt to help them break down. Stir and let sautee for 3-5 mins or until mushrooms release juices.
- Add seasoning: Add tamari, sesame oil, and minced garlic. Let simmer for 1-2 mins.
- Deglaze: Add thyme, broth, and coconut cream. Stir to dissolve, and let simmer on low. Taste for seasoning (salt, pepper). If your noodles are a little behind schedule, cover to keep the liquids from evaporating too much. You want ALLLL the brothy goodness.
- Bring it together: When noodles are ready, add a small slice of butter to mushroom broth and stir until dissolved. Add strained noodles to the pan off of the heat, and mix.
- Serve: Serve noodles with broth, mushrooms, and garnishes. For style points, use chopsticks. Enjoy!
Keywords: vegan udon noodles, mushroom noodles, planta mushroom udon noodles, mushroom udon noodles, vegan noodles
I tried this recipe today and it was a hit!! My entire family loved it. Thank you for sharing.
I am SO happy you liked it! It's one of my faves too.
I was searching for a similar recipe to the dish made in Planta restaurant and came across your post. I will definitely be trying this recipe for the holidays. Thank you ☺️
The Hangry Chickpea
Aw this makes me so happy! Planta is the best. If you can find it, a little drizzle of truffle oil will give it that extra fancy Planta flair. Hope you enjoy!
Life changing recipe - I never knew mushrooms could taste so good!