Mushroom Udon Soup
by
Esther Choi
This Mushroom Udon Soup transforms simple vegetable scraps into a deeply flavorful homemade broth, creating a comforting noodle bowl packed with umami and perfect for easy weeknight cooking.
Prep Time:
15 Minutes
Cook Time
1 Hour 20 Minutes
Serves:
2 Servings
Level:
Beginner-Intermediate
Veggie Broth
1 cup yellow onion scraps (skins + root ends)
1 cup scallion scraps
5 dried shiitake mushrooms
5 garlic cloves
1 (8-inch) piece dashima (kombu)
2 quarts cold water
1½ teaspoons kosher salt
Udon Soup
3 cups mixed mushrooms, bite-sized
1 red Korean or Fresno pepper, sliced
2 tablespoons Yondu or soy sauce
2 portions frozen udon (about 7 oz each)
10 oz baby bok choy, chopped
¼ teaspoon ground black pepper (optional)
Ingredients
Step 1 — Make the BrothCombine all broth ingredients in a large pot and bring to a boil over high heat.
Step 2 — SimmerReduce to a simmer and remove the kombu. Simmer for 1 hour, stirring occasionally.
Step 3 — StrainStrain through a mesh sieve into a clean bowl, pressing solids to extract liquid. Reserve shiitake mushrooms and slice thinly; discard remaining vegetables.
Step 4 — Start the SoupReturn 6 cups broth to the pot and bring to a simmer.
Step 5 — Cook MushroomsAdd mixed mushrooms, sliced shiitakes, red pepper, and Yondu. Simmer about 6 minutes until tender.
Step 6 — Add Noodles & GreensAdd udon noodles and bok choy. Cook until heated through and steaming.
Instructions
Taste and adjust seasoning with pepper, salt, or additional soy sauce as desired. Serve hot.