There are few things more satisfying than a bowl of hot broth loaded with thick, chewy noodles and savory toppings on a cold evening. This homemade Umami Noodle Soup brings restaurant-quality depth to your kitchen without simmering for hours on the stove.
I achieve that incredible richness by blending roasted sesame seeds and soy milk into the base for a luxurious texture. The contrast of the creamy liquid against the crunchy roasted mushrooms makes every spoonful absolutely unforgettable.
What Makes This Umami Noodle Soup a Keeper for Years to Come
The secret to the intense flavor profile lies in the combination of white miso and sautéed aromatics like fresh ginger. You get a complex and savory taste that feels like it took all day to develop but comes together quickly.
Texture plays a huge role here because the bouncy udon noodles provide the ideal chewiness against the smooth broth. My favorite part is definitely the oven-roasted mushrooms that add a surprising and delightful crunch to the finished dish.
This recipe is also incredibly versatile since you can easily swap in different greens or adjust the spice level with chili peppers. It has become my go-to meal when I crave something comforting that is also packed with wholesome ingredients.
If you enjoyed this comforting bowl, you have to try my Hearty Cheeseburger Soup Recipe for another rich dinner option. I also recommend the Ultimate Garlic Cauliflower Soup Recipe if you are looking for more creamy vegetable-based soups.
Everything You Need for Perfect Umami Noodle Soup
Here is the shopping list to help you prepare:
- Fresh udon noodles: 16 ounces (450g) provide the chewy base for the soup.
- Unsweetened soy milk: 2 cups (480ml) add creaminess and protein to the broth.
- Mixed mushrooms: 18 ounces (500g) of varieties like oyster or shiitake work best for roasting.
- White miso paste: 2 tablespoons deepen the savory flavor profile.
- Vegetable broth: 1 1/2 cups (360ml) serve as the liquid foundation.
- Roasted white sesame seeds: 1/4 cup (30g) thickens the soup and adds nuttiness.
- Tamari or soy sauce: 3 tablespoons provide the essential saltiness.
- Fresh ginger: A 2-inch piece, peeled and chopped, adds warmth.
- Garlic cloves: 6 cloves, chopped, infuse the aromatic base.
- Rice vinegar: 1 tablespoon brightens the rich flavors.
- Neutral oil: 3 tablespoons are divided for roasting and sautéing.
- Scallions: 1 bunch adds freshness and color.
- Thai chili peppers: 2 small peppers add a spicy kick if desired.
- White pepper: 1/4 teaspoon offers a subtle earthy heat.
- Toasted sesame oil: A drizzle finishes the dish nicely.
My Method for Perfect Umami Noodle Soup
Let’s get cooking with these simple steps:
- Begin by preheating your oven to 425°F (220°C) and brushing two rimmed baking sheets with oil to prevent sticking. Tear the oyster mushrooms into strips by hand and thinly slice any denser mushrooms like shiitakes so they cook evenly. Toss the mushrooms with two tablespoons of oil and a generous pinch of salt directly on the pans, spreading them out in a single layer. Roast them for 15 minutes, then stir and consolidate them onto one pan before roasting for another 10 minutes until they are deeply browned and crispy.
- While the mushrooms are crisping up in the oven, bring a large pot of water to a boil for the noodles. Cook the fresh udon noodles according to the package directions, which usually takes just a few minutes until they are tender and bouncy. Drain the noodles immediately and toss them with a small amount of sesame oil to keep them from sticking together while you finish the Umami Noodle Soup broth.
- Heat the remaining tablespoon of oil in a medium skillet over medium heat to start the aromatic base. Add the chopped garlic, ginger, sliced Thai chilies, and the white and light green parts of the scallions to the hot oil. Sauté these ingredients for 3 to 4 minutes, stirring frequently, until they are fragrant and slightly softened but not browned.
- Transfer the cooked aromatic mixture directly into a high-powered blender along with the vegetable broth, soy milk, roasted sesame seeds, soy sauce, miso paste, rice vinegar, and white pepper. Blend on high speed until the mixture is completely smooth, creamy, and uniform in color. Taste the liquid and add a little more soy sauce if you prefer a saltier, punchier flavor profile.
- Pour the blended broth into a saucepan and warm it over medium-low heat for about 5 minutes, whisking often to prevent sticking. Once the broth is hot and steaming, divide the prepared udon noodles among four bowls. Ladle the creamy broth over the noodles, then pile high with the crispy roasted mushrooms and garnish with the remaining scallion greens.
My Best Tips for Perfect Umami Noodle Soup
For the crispiest topping, tear your oyster mushrooms into even strips rather than cutting them with a knife. This ragged texture helps them catch the heat and brown beautifully while roasting in the oven for this Umami Noodle Soup.
If you cannot find fresh udon noodles at your local store, dried wheat noodles or frozen udon are excellent substitutes. Just be sure to rinse them under cold water after boiling to stop the cooking process and keep them chewy.
I suggest using a high-powered blender to ensure the sesame seeds and aromatics break down completely into a smooth liquid. If your blender is not very strong, you can grind the sesame seeds in a spice grinder before adding them to the Umami Noodle Soup base.
How I Like to Serve This Umami Noodle Soup
I love to garnish this bowl with plenty of sliced scallion greens and a generous drizzle of toasted sesame oil right before eating. The fresh crunch of the onions cuts through the rich, creamy broth brilliantly.
You can also add a spoonful of chili crisp or some extra sliced Thai chilies if you prefer a spicier kick. This Umami Noodle Soup is substantial enough to be a standalone meal, but some steamed edamame on the side works well too.
For more easy dinner inspiration, follow me on Pinterest.
Print
Creamy Umami Noodle Soup with Crispy Mushrooms
- Total Time: 55 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and creamy noodle soup featuring a savory soy-milk broth and crispy oven-roasted mushrooms.
Ingredients
- 16 ounces (450g) fresh udon noodles
- 2 cups (480ml) unsweetened soy milk
- 18 ounces (500g) mixed mushrooms (oyster, shiitake, cremini)
- 2 tablespoons white miso paste
- 1 1/2 cups (360ml) vegetable broth
- 1/4 cup (30g) roasted white sesame seeds
- 3 tablespoons tamari or soy sauce
- 2-inch piece fresh ginger, peeled and chopped
- 6 garlic cloves, chopped
- 1 tablespoon rice vinegar
- 3 tablespoons neutral oil, divided
- 1 bunch scallions, sliced
- 2 Thai chili peppers, thinly sliced
- 1/4 teaspoon white pepper
- Toasted sesame oil, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Brush two baking sheets with oil. Tear or slice mushrooms into thin pieces, toss with 2 tablespoons of oil and salt, and spread on the pans. Roast for 15 minutes, stir and combine onto one pan, then roast for 10 more minutes until crispy.
- Boil a large pot of water and cook the udon noodles according to package instructions. Drain and toss with a little sesame oil to prevent sticking.
- Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the garlic, ginger, chili peppers, and scallion whites for 3-4 minutes until fragrant.
- Transfer the sautéed aromatics to a blender. Add the vegetable broth, soy milk, sesame seeds, soy sauce, miso, rice vinegar, and white pepper. Blend until completely smooth.
- Pour the broth into a saucepan and heat over medium-low, whisking often, until hot (about 5-6 minutes).
- Divide noodles into bowls, pour over the hot broth, and top with the crispy mushrooms and scallion greens.
Notes
Use gluten-free tamari and rice noodles for a gluten-free version.
- Prep Time: 20 min
- None:
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 1400mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Umami Noodle Soup, vegan ramen, mushroom soup, udon noodle recipe, creamy vegetable soup