Creamy Umami Noodle Soup with Crispy Mushrooms

An umami-rich and creamy broth, bouncy udon noodles, and crispy roasted mushrooms make up this gourmet, ramen-inspired Noodle Soup with Crispy Mushrooms. Every bowl is a celebration of comforting umami flavors and dreamy textures!

INGREDIENTS

Mushrooms

• 16 to 20 oz (450 to 570g) mixed mushrooms, (e.g., oyster, shiitake, maitake, king trumpet or oyster, cremini)
• 2 tablespoons neutral-flavored oil
• Kosher salt

Noodles and Broth

• 16 ounces (450g) fresh udon noodles (see Note 1 for sub)
• 1 tablespoon neutral-flavored oil
• 6 garlic cloves, chopped
• 1 ½ inch piece ginger, peeled and finely chopped
• 1 bunch scallions, sliced (thinly slice dark green tops for garnish)
• 2 to 4 Thai chili peppers, thinly sliced (see Note 2)
• 1 to 2 cups (240 to 480 mL) mushroom broth (see Note 3 for sub)
• 2 cups (480 mL) unsweetened soy milk (or oat milk)
• ¼ cup (32g) roasted white sesame seeds (see Note 4)
• 2 tablespoons + 2 teaspoons tamari or soy sauce
• 2 tablespoons white miso
• 1 tablespoon rice vinegar
• ¼ teaspoon white pepper

Finishing

• Toasted sesame oil, for drizzling
• Topping options: scallion greens, Chinese chili crisp, thinly sliced fresh chili peppers

INSTRUCTIONS

Mushrooms

• Arrange a rack in the top third and in the bottom of the oven. Preheat to 425ºF/220ºC. Brush two rimmed sheet pans with oil to prevent sticking.
• For soft mushrooms, use your hands to tear them into thin strips (e.g., oyster, maitake). For tougher mushrooms (e.g., shiitake or cremini), slice them quite thinly (see Note 5).
• Divide mushrooms across the two pans and drizzle with the 2 TBSP oil. Toss well to coat (if they feel very dry, add a bit more oil). Season with salt (about ¾ tsp kosher salt) and toss again. Spread out on the pan. It’s okay if some touch, but they shouldn’t overlap on top of one another.
• Roast for 15 minutes. Remove from the oven and stir with a spatula. Consolidate all the mushrooms onto just one pan and spread out.Roast for 10 more minutes, or until mushrooms are browned and crispy.

Noodles and Broth

• While the mushrooms roast, bring a medium or large saucepan of water to a boil. Cook the noodles according to the package, then drain. Drizzle noodles with a little toasted sesame oil and set aside. Return the saucepan to the stove.
• Heat a medium frying pan over medium heat with the 1 tablespoon oil. Once hot, add the garlic, ginger, scallion whites and light greens, and chili peppers.Cook, stirring frequently, until the aromatics have a little color and are very fragrant, 3 to 4 minutes. If there are lots of browned bits, add a splash of water and deglaze. Take off the heat and transfer to a stand blender.
• To the blender, add 1 cup (240 mL) mushroom (or vegetable) broth, soy milk, sesame seeds, 2 tablespoons soy sauce, miso, rice vinegar, and white pepper.Blend until smooth and creamy. Taste, adding the additional 2 teaspoons of soy sauce as needed. You want the broth to be quite salty and savory.
• Pour the broth into the saucepan. Gradually bring to a gentle simmer over medium-low heat. Warm until hot, 4 to 6 minutes, whisking frequently (it will bubble up if you ignore it).NOTE: If the broth gets very thick, add more of the mushroom broth or vegetable broth. When using soy milk, I typically add up to ½ cup (120 mL) additional mushroom broth.
• Divide noodles among four bowls. Whisk the hot broth, then pour it on top of the noodles. Top with crispy mushrooms. Garnish with scallion greens and a drizzle of toasted sesame oil. If desired, finish with a spoon of Chinese chili crisp or sliced chili peppers.