Creamy Mushroom Udon (20 Minutes ONLY!)

If you’re a mushroom lover like me, this EXTRA Creamy Mushroom Udon is one of my first viral recipes that takes less than 20 minutes to make. This is a Japanese-inspired fusion recipe that I’ve been making since university. It is the easiest Vegetarian-friendly noodle dish that’s super affordable, perfect for people who are busy and always on the go! 

Japanese Mushroom Udon

• Japanese Fusion Creamy Mushroom Udon
• Creamy Mushroom Udon Ingredients
  • Best Mushrooms for Udon
  • Frozen Udon
• How To Make Creamy Mushroom Udon
• More Udon Recipes in Less than 20 minutes!

Japanese Fusion Creamy Mushroom Udon

My Creamy Mushroom Udon was inspired by a small Japanese-fusion restaurant I tried in Taiwan.

It blew my mind after the first bite, and I was determined to recreate it at home. After countless versions, I am excited to share my Creamy Mushroom Udon with you that is easy to recreate at home!

The Soy Sauce, Shiitake mushroom, dashi stock, and green onion gives the sauce an umami flavor. And udon is the perfect bouncy noodle that soaks up all the sauce.  

Creamy Mushroom Udon Ingredients 

Best Mushrooms for Udon

Creamy Mushroom Udon is perfect for mushroom lovers! I get so excited every time I go to the farmer’s market and see fresh, unique mushrooms, because they’re perfect for this noodle dish. Today, I use Cremini, Shiitake & Oyster mushrooms. But, you can use whatever mushroom you have or prefer, such as Shemiji Mushroom or King Oyster Mushroom!

If you want to add meat, this dish pairs great with bacon or chicken.

Frozen Udon

I prefer to use Frozen Udon when making Creamy Mushroom Udon.

Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily. You can easily find Frozen Udon in the Asian Freezer section near potstickers.

Pour hot water all over the udon before cooking to separate the udon. This step will cut down the cooking time and prevent the udon from becoming soggy.

If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce. 

How To Make Creamy Mushroom Udon

1. Pour hot water over frozen udon so udon can separate, drain and set aside. 
2. In a hot pan, add in all of the mushrooms. Let it sit and occasionally stir for 2-3 minutes or until the mushroom is soft and fragrant. DON’T ADD ANY OIL YET, and this will help release the fragrance of the mushroom. 
3. Once the mushrooms are fragrant and soft, add 2 tbsp of butter, 2 tbsp of soy sauce, the white part of the green onion, and minced garlic. Sauté together for 1-2 minutes. 
4. Pour in dashi stock, let it sizzle for 1-2 minutes, and slowly add cream/milk. Pour it in slowly and keep stirring to make sure everything is mixed well. 
5. Now add in the udon and let it sit, and soak in all of the sauce for 2-3 minutes. 
6. Optional, but HIGHLY recommended, add in 2 tbsp of butter right before serving. Garnish with some green onion & you are ready to serve!!

More Udon Recipes in Less than 20 minutes!

• Creamy Bacon Miso Udon (EXTRA Creamy!)
• Curry Beef Udon (20 Minute Dinner)
• Japanese Creamy Masago Udon
• Izakaya Style Short Rib Udon Stirfry

Creamy Mushroom Udon

By Tiffy Cooks

5 from 3 votes

If you’re a mushroom lover like me, this EXTRA Creamy Mushroom Udon is one of my first viral recipes that takes less than 20 minutes to make. This is a Japanese-inspired fusion recipe that I’ve been making since university. It is the easiest Vegetarian-friendly noodle dish that’s super affordable, perfect for people who are busy and always on the go! 

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Total Time:20 minutes mins

Course: Main Course, Side Dish, Snack

Cuisine: American, Asian, Japanese

Keyword: Asian Food, Asian Noodles, Creamy, dinner Ideas, Easy, Easy Recipes, Fusion Recipe, Japanese Food, meal prep, Mushroom, Noodles, QUICK RECIPES, Udon Recipes, VEGETARIAN, Vegetarian Recipes

Servings: 2 People

Calories: 522kcal

Equipment

• Non-stick pan

Ingredients

• 2 servings Frozen Udon
• 6 Cremini Mushroom sliced
• 8 Shiitake Mushroom sliced
• 1 pack Shimeji Mushroom or Oyster Mushroom sliced
• 4 tbsp Butter
• 2 tbsp Soy Sauce
• 4 cloves Garlic chopped
• Black Pepper to season
• 1 green Onion separate white & green
• 1/4 cup Dashi Stock or chicken stock or vegetable stock
• ½ cup Cream or Milk

Instructions

• Pour hot water over frozen udon so udon can separate, drain and set aside.
• In a hot pan, add in all of the mushrooms. Let it sit and occasionally stir for 2-3 minutes or until the mushroom is soft and fragrant. DON’T ADD ANY OIL YET, and this will help release the fragrance of the mushroom.
• Once the mushrooms are fragrant and soft, add 2 tbsp of butter, 2 tbsp of soy sauce, the white part of the green onion, and minced garlic. Sauté together for 1-2 minutes.
• Pour in dashi stock, let it sizzle for 1-2 minutes, and slowly add cream/milk. Pour it in slowly and keep stirring to make sure everything is mixed well.
• Now add in the udon and let it sit, and soak in all of the sauce for 2-3 minutes.
• Optional, but HIGHLY recommended, add in 2 tbsp of butter right before serving. Garnish with some green onion & you are ready to serve!!

Video

Notes

Today, I use Cremini, Shiitake & Oyster mushrooms but use whatever mushroom you have or prefer, such as a Shemiji Mushroom or King Oyster Mushroom! If you want to add meat, this dish pairs great with bacon or chicken.

Nutrition

Calories: 522kcalCarbohydrates: 23gProtein: 13gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 128mgSodium: 1281mgPotassium: 1576mgFiber: 4gSugar: 9gVitamin A: 1636IUVitamin C: 3mgCalcium: 114mgIron: 2mg