Creamy Umami Noodle Soup with Crispy Mushrooms

A rich, creamy umami-packed noodle soup filled with roasted mushrooms, fresh scallions, and a cozy broth—perfect for cold nights.

Prep Time 25

Cook Time 30

Total Time 55

Course Soup

Cuisine Mexican

Servings 4 people

Calories 400 kcal

16 to 20 oz mixed mushrooms e.g., oyster, shiitake, maitake, king trumpet, cremini
2 tablespoon neutral-flavored oil for roasting mushrooms
kosher salt to taste
16 oz fresh udon noodles or other thick noodles
1 tablespoon neutral-flavored oil for sautéing
6 garlic cloves chopped
1.5 inch fresh ginger peeled and finely chopped
1 bunch scallions thinly sliced, dark green tops separated for garnish
2 to 4 Thai chili peppers thinly sliced, optional
1 to 2 cups mushroom broth or vegetable broth
2 cups unsweetened soy milk or oat milk
0.25 cup roasted white sesame seeds
2 tablespoon + 2 tsp tamari or soy sauce divided
2 tablespoon white miso
1 tablespoon rice vinegar
0.25 teaspoon white pepper
toasted sesame oil for drizzling
optional toppings scallion greens, chili crisp, fresh chili peppers

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss mushrooms with 2 tablespoon oil and kosher salt. Spread on sheet and roast for 20–25 minutes, stirring halfway, until crispy.
Boil water and cook udon noodles as per package. Drain and rinse under cold water, set aside.
Heat 1 tablespoon oil in pressure cooker or pot. Add garlic and ginger; sauté 1 minute.
Add sliced scallions (whites and light green parts) and Thai chili peppers. Cook 2–3 minutes.
Pour in mushroom broth, bring to gentle simmer for 5–7 minutes to blend flavors.
Add cooked noodles, simmer for 2–3 more minutes. Taste and adjust salt if needed.
Divide into bowls, top with crispy roasted mushrooms and garnish with scallion greens and optional toppings.
Drizzle toasted sesame oil over each bowl before serving.

Keep roasted mushrooms stored separately if saving leftovers to maintain crispiness.