Description
A rich, plant-based udon noodle dish with a luscious coconut-mushroom sauce. Silky texture and umami depth make this vegan comfort food perfect for any meal. Packed with protein and customizable for dietary needs.
Ingredients
Udon noodles 8 ounces
Olive oil 2 tablespoons
Onion 1 medium
Garlic 3 cloves
Shiitake mushrooms 8 ounces
Cremini mushrooms 8 ounces
Vegetable broth 1 cup
Coconut milk 1 cup
Soy sauce 2 tablespoons
Miso paste 1 tablespoon
Cornstarch 1 tablespoon
Water 2 tablespoons
Parsley/scallions For garnish
Instructions
Cook the Udon Noodles
Sauté onions and garlic
Add mushrooms and cook until tender
Stir in vegetable broth and coconut milk
Incorporate soy sauce, miso, and cornstarch slurry
Simmer until sauce thickens
Combine sauce with noodles
Garnish with parsley or scallions
Notes
Swap leeks for onion in spring
Use avocado oil for smokiness
Choose low-sodium ingredients if needed
Adjust miso intensity as preferred
Cornstarch can be replaced with arrowroot
Store leftovers in air-tight containers
Reheat sauce separately to maintain texture
- Prep Time: 15
- Cook Time: 30
- Category: Noodle Recipes
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g