Creamy Mushroom Udon (Vegan) Recipe

If you’ve been dreaming about the ultimate comfort food to warm your soul and dazzle your taste buds, this Creamy Mushroom Udon (Vegan) is the answer. Think thick, springy udon noodles tangled with a luscious, umami-packed sauce and generous helpings of tender mushrooms — all made entirely plant-based, without skimping on creaminess or depth of flavor. Perfect for cozy nights or an impressive dinner, this dish is a must-try for anyone who loves hearty, slurpable noodles and is looking to add a new vegan favorite to their recipe box!

Creamy Mushroom Udon (Vegan) Recipe - Recipe Image

Ingredients You’ll Need

The secret behind this Creamy Mushroom Udon (Vegan) is a handful of simple, thoughtfully-picked ingredients. Each one brings its own special touch, making the final bowl irresistibly creamy, savory, and aromatic.

  • Frozen udon noodles: Provide that delightfully chewy, bouncy texture that soaks up every drop of the sauce.
  • Vegan butter: Gives the dish a rich, buttery base and helps caramelize the aromatics.
  • Green onion (white and green parts): Adds a subtle sharpness and color, with both the sautéed whites and fresh greens bringing different vibes.
  • Garlic: Offers depth and a punch of irresistible aroma when cooked with vegan butter.
  • Shiitake mushrooms: The backbone of umami; their meaty texture stands up perfectly to the creamy sauce.
  • Shimeji mushrooms: Introduce a delicate, slightly nutty flavor and gorgeous mix of shapes.
  • Sake or mirin (optional): A splash for complexity and a tiny hint of sweetness.
  • Unsweetened oat milk (or soy milk): Creates that velvety base and ensures everything stays completely vegan.
  • White miso paste: Adds undeniable umami and a subtle background creaminess.
  • Soy sauce: Brings the savoriness together and deepens the flavors; use dark soy sauce for color and oomph.
  • Ground pepper: Brightens and balances all the richness.
  • Corn starch: The magical thickener that gives the sauce its creamy hug.
  • Water: For making that quick corn starch slurry!
  • Green onions (for garnish): A sprinkle of freshness right at the end to wake up every bite.

How to Make Creamy Mushroom Udon (Vegan)

Step 1: Prepare Your Noodles to Perfection

Begin by cooking your udon noodles. If you’re using frozen udon, pop them into a microwave-safe bowl, cover, and microwave for one minute (adjusting for your microwave’s power). Check if the noodles have loosened; if not, continue in short bursts. You can also drop the frozen noodles briefly in boiling water, just to separate them, being careful not to overcook. For vacuum-packed or other wheat noodles, follow package directions until they’re chewy but not mushy. Set your silky noodles aside — they’re ready to soak up flavors!

Step 2: Sauté the Aromatics

Heat a generous wok or skillet on medium, then melt your vegan butter. Add the white parts of the green onion and cook for about a minute, letting them turn translucent and aromatic. Next, add that minced garlic and let it release its fragrance — you’ll know it’s ready when your kitchen smells irresistible!

Step 3: Brown Your Mushrooms Beautifully

Time for the stars of this Creamy Mushroom Udon (Vegan): toss in your shiitake and shimeji mushrooms. Stir to coat in the buttery goodness, then leave them undisturbed for 2 to 3 minutes. This step gives the mushrooms a chance to caramelize and develop rich flavor without turning soggy. After a quick stir, let the other sides brown as well. If you like, splash in the sake or mirin now, turning up the heat so the alcohol quickly evaporates, leaving behind only complexity and depth.

Step 4: Build the Creamy Sauce

Pour in your unsweetened oat milk (or soy milk), scoop in the miso paste, and add the regular and dark soy sauces. Stir everything so the miso dissolves into the liquid. Bring the mixture to a gentle boil — the mushrooms should already look cozy and well-coated in the delicious, creamy bath.

Step 5: Toss In the Noodles and Finish the Sauce

Add the cooked udon (or your noodle of choice) directly into the pan. Use tongs or chopsticks to toss them, letting them soak up that rich sauce. Sprinkle in some fresh ground pepper for balance. In a small bowl, mix corn starch with water to form a quick slurry, then pour it into the pan over low-medium heat. Stir gently and watch the sauce magically thicken and cling to each strand of noodle. Taste and adjust with more soy sauce or a touch of salt if needed, then fold in the green parts of the green onion (or save for garnish) before serving hot.

How to Serve Creamy Mushroom Udon (Vegan)

Creamy Mushroom Udon (Vegan) Recipe - Recipe Image

Garnishes

A sprinkle of fresh green onions right before serving makes all the difference! For extra flair, add a few turns of cracked black pepper or even a pinch of toasted sesame seeds. If you love spice, a drizzle of chili oil sends the creaminess and earthiness soaring to new heights.

Side Dishes

This dish is wonderfully satisfying on its own, but pairs beautifully with simple sides. Try a crisp Asian-inspired cucumber salad, lightly blanched edamame, or quick pickles for brightness and crunch to balance the luscious Creamy Mushroom Udon (Vegan).

Creative Ways to Present

For an unforgettable presentation, serve your noodles in beautiful wide bowls and layer extra sautéed mushrooms on top. You could also try ladling the sauce over roasted vegetables or tofu, or even serve family-style on a large platter with tongs for everyone to dig in together. Creamy Mushroom Udon (Vegan) is eye-catching in both solo servings or shared feasts!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Creamy Mushroom Udon (Vegan), let it cool to room temperature, then place in an airtight container. Refrigerate for up to 3 days. The noodles may absorb some sauce while resting, but the flavors just get richer.

Freezing

Freezing is possible, but be aware that the noodles might lose a bit of their signature chewiness. If you choose to freeze, store in a freezer-safe container for up to a month. To preserve the sauce’s creamy texture, thaw gently in the fridge overnight before reheating.

Reheating

To revive Creamy Mushroom Udon (Vegan), reheat gently in a skillet or saucepan over medium-low heat, adding a splash of plant milk or water to loosen the sauce as needed. Stir carefully until hot and creamy again — and don’t forget to garnish fresh!

FAQs

Can I use dried mushrooms or other types of mushrooms?

Absolutely! While fresh shiitake and shimeji give this Creamy Mushroom Udon (Vegan) its striking flavor and texture, feel free to swap in your favorites like cremini, oyster, or even portobello. If using dried mushrooms, rehydrate them first and use the soaking liquid to deepen the flavor of your sauce.

Is there a gluten-free option for the noodles?

Yes! You can use gluten-free rice noodles or even gluten-free udon if you can find them. Be sure to double-check that your miso paste and soy sauces are certified gluten-free too.

Can I make this Creamy Mushroom Udon (Vegan) ahead for meal prep?

This dish reheats beautifully and can be made ahead for quick weeknight dinners or lunches. Store the noodles and sauce together, and just add a splash of milk when reheating to bring back the creamy consistency.

What plant-based milk makes the creamiest sauce?

Unsweetened oat milk is my go-to for its neutral flavor and thickness, but soy milk also works really well here. Avoid thin nut milks like almond, as they may not give your Creamy Mushroom Udon (Vegan) the same luxurious finish.

Can I add more protein to this recipe?

Certainly! Cubed tofu, tempeh, or even vegan “chicken” can be pan-fried and added to the sauce for extra protein. They soak up the creamy, umami-packed sauce just as beautifully as the mushrooms and noodles.

Final Thoughts

If you’re searching for a meal that’s as comforting as it is show-stopping, Creamy Mushroom Udon (Vegan) is a dish you absolutely need to try. Every bowl feels like a big, cozy hug with layers of plant-based flavor, and it’s just as much fun to make as it is to devour. Grab your favorite wok and give this recipe a go — and don’t forget to share your creations with someone you love!

Print

Creamy Mushroom Udon (Vegan) Recipe

A rich and flavorful vegan creamy mushroom udon recipe that is easy to make and perfect for a quick and satisfying meal. The creamy sauce coats the chewy udon noodles and savory mushrooms, creating a comforting dish that is sure to become a favorite.

  • Author: Rita
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Scale

Noodles:

  • 2 servings frozen udon (or other noodles of choice)

Creamy Mushroom Sauce:

  • 2 tbsp vegan butter
  • 1 green onion (white and green parts separated)
  • 4 cloves garlic (minced)
  • 8 shiitake mushrooms (sliced)
  • 5.2 oz shimeji mushrooms (base chopped then separated)
  • 1 tbsp sake (or mirin, optional)
  • 3/4 cup unsweetened oat milk (or soy milk)
  • 1/2 tbsp white miso paste
  • 12 tbsp soy sauce (or to taste)
  • 2 tsp dark soy sauce (optional for color and extra umami)
  • Ground pepper
  • 1 tsp corn starch
  • 2 tsp room temp water
  • Green parts of green onion for garnish

Instructions

  1. Noodles: If using frozen udon, microwave for 60 seconds until separated. If using instant cooked udon, soak in hot water or cook according to package instructions. Set aside.
  2. Cooking: Melt vegan butter in a wok, sauté white parts of green onion and garlic. Add mushrooms and cook until lightly browned. Add sake, then pour in plant-based milk, miso paste, and soy sauces. Add udon noodles and pepper. Create a slurry with cornstarch and water, pour over noodles to thicken sauce. Adjust seasoning with soy sauce or salt. Turn off heat, mix in green onion parts, and serve hot.

Notes

  • If using other noodles, follow package instructions for cooking.
  • For a richer sauce, use cream instead of plant-based milk.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: vegan udon recipe, creamy mushroom udon, vegan Asian noodles

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating