Creamy Mushroom Udon
This extraordinary creamy mushroom udon features a velvety, dairy-free sauce made by blending soft tofu until smooth. Combined with savory shiitake mushrooms, spicy doubanjiang, nutty peanut butter, and chili oil, it creates a rich, umami-packed noodle dish that comes together effortlessly in minutes.
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🍳 Cooking Flow
Blend soft tofu with water until smooth and creamy, then prep aromatics and slice mushrooms. → Dry sauté the shiitake mushrooms in a pan, then cook udon noodles in boiling water. → Add chili oil, garlic, ginger, green onion whites, doubanjiang, and peanut butter to the mushrooms and stir. → Add drained udon noodles, soy sauce, and blended tofu; stir until creamy and turn off the heat. → Plate and garnish with green onion greens, sesame seeds, and chili oil.
Cooking Steps
Brief Cooking Order
Blend soft tofu with water until smooth and creamy, then prep aromatics and slice mushrooms. → Dry sauté the shiitake mushrooms in a pan, then cook udon noodles in boiling water. → Add chili oil, garlic, ginger, green onion whites, doubanjiang, and peanut butter to the mushrooms and stir. → Add drained udon noodles, soy sauce, and blended tofu; stir until creamy and turn off the heat. → Plate and garnish with green onion greens, sesame seeds, and chili oil.
Introduction
This extraordinary creamy mushroom udon features a velvety, dairy-free sauce made by blending soft tofu until smooth. Combined with savory shiitake mushrooms, spicy doubanjiang, nutty peanut butter, and chili oil, it creates a rich, umami-packed noodle dish that comes together effortlessly in minutes.
Step 1
Bring a small pot of water to a boil on the stove for cooking the udon noodles.
Step 2
Add soft tofu and 1/4 cup of water into a blender. Blend on high for 30 to 45 seconds until completely liquified into a texture resembling heavy cream, then set aside.
Step 3
Wipe off any dirt from the fresh shiitake mushrooms with a paper towel, trim the tough ends of the stems, and slice the mushrooms thinly.
Step 4
Crush, peel, and finely mince the garlic cloves. Finely mince the ginger. Separate the white stems and green parts of the green onions, finely chopping both and keeping them separate.
Step 5
Heat a sauté pan over medium heat. Add the sliced shiitake mushrooms and dry sauté without oil for 3 to 4 minutes to draw out moisture and concentrate flavor.
Ingredients List
Important Notes
Dry sautéing the shiitake mushrooms before adding oil helps release excess moisture and concentrates their deep umami flavor.
Soft tofu replaces heavy cream to create a luscious, plant-based creamy texture that coats the noodles evenly.
Doubanjiang brands vary in saltiness and spice level, so adjust the amount to your taste preference.
Turn off the heat promptly after adding the blended tofu cream to avoid scorching or over-reducing the delicate sauce.
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