Vegan Shiitake Mushroom Udon Noodle Soup

Vegan shiitake mushroom udon noodle soup for weeknight meal plan

It’s been a while since my last recipe post as I was busy looking for the new co-working space. Lucky enough I managed to get a new space before leaving a space that I’ve stayed for 2.5 years.

This week we’re going to learn a Japanese recipe – Shiitake Mushroom Udon Noodle Soup. If you’ve followed my blog, it’s not difficult to realize I’ve introduced 4 spicy food recipes continuously since I created this blog. I did afraid if I continue to create more spicy food recipes, people might think Smashing Foods Asia is a spicy food blog, instead of the Asian food blog.

What flashed my mind when I decided to create non-spicy food was noodle soup and it has to be Udon! (Leave me a comment if you disagree with my choice, haha) Then I’ve to ask what ingredients will highlight the Udon noodle? Guess there is no other better combination than ginger, miso, and mushroom.

Shiitake mushroom udon noodle soup ingredients - shiitake, tofu, leek, ginger, bok choy, white miso, udon noodle etc
Shiitake mushroom udon noodle soup ingredients


Trust me I haven’t been to Japan before, so if you ask me whether my recipe is authentic Japanese food or not. I think I couldn’t answer you, but I won’t post it if it doesn’t taste good. Otherwise, there will be a bunch of bad reviews afterward. πŸ˜‚

Back to the topic, I’ve seen many versions of Shiitake Mushroom Udon Noodle, other than the key ingredient – Miso, some bloggers would suggest putting Kombu or dulse and mirin into the stock but considering you might only cook once a while for the weeknight meal, I will remove kombu, dulse, and mirin from this recipe. I will use the vegetables as the flavoring agent for this soup and it will be completely meat-free.

Feedback: the moment I created this recipe, I realized that the soup was too bland when I did not use any seaweed. After adding the organic mushroom seasoning granules (which is quite lucky as I found one bottle on the kitchen shelf), I managed to brighten up the flavor and add more depth of flavor into the soup. If you do not have mushroom seasoning granules, as suggested by David Chang (of Momofuku fame), you can finely grind the dried shiitake mushrooms in a food processor before adding them to the soup.

Vegan Shiitake Mushroom Udon Noodle Soup

Recipe by Zinc ChuangCourse: MainCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time





A plant-based udon noodle soup, packed with ginger flavor and topped with Shiitake mushrooms and fried tofu.


  • 100g shiitake mushrooms, stem removed, sliced into 1/4 strips (keep trimmings for soup)

  • 200g udon noodle

  • 1 Tbsp fresh ginger, peeled and grated

  • 2 stalks leek (white and pale green parts only), roughly chopped

  • 50g white miso paste

  • 200g tofu, sliced into 1/4 strips

  • 300g bok choy

  • 50g fresh whole green peas

  • 1/2 tsp sesame oil, to taste

  • 1 tsp organic mushroom seasoning granules

  • 10g black sesame seeds, toasted, for garnish

  • 3 scallions, finely chopped, for garnish

  • 2g Shichimi Togarashi (Japanese 7-spices mix), to taste

  • 2 Tbsp vegetable oil

  • 800ml water


  • Trim the thick base of the bok choy stem, keep trimmings for soup. Fill 200ml water into a cooking pot and bring it into a boil. Put the bok choy into the pot and cook for 5 seconds. Strain and set aside. (Note: do not fully cook it)
  • Put the remaining water into the pot. Add the grated ginger, miso paste, bok choy stem, mushroom stem, sliced shiitake mushroom and chopped leeks into the soup. Reduce heat to a gentle simmer and cook for 15 minutes.
  • Meanwhile, heat a medium-size frying pan on low heat and dry roast the black sesame seeds until fragrant. Remove the seeds from frying pan and set aside.
  • Reheat the same frying pan on medium-high heat with 2 tablespoon of vegetable oil and fry the tofu until golden and crispy (about 2-3 minutes on each side). Remove from the frying pan and set aside.
  • Discard the bok choy stem. Add the organic mushroom seasoning granules and udon noodles. Simmer for about 2 minutes. Taste the broth and adjust seasonings if needed.
  • Add the fresh whole green peas and turn heat to high for about 10 seconds. Remove from heat once greens are cooked and noodles are heated through.
  • Serve the soup in bowls, add the fried tofu and garnish with the chopped scallions, roasted black sesame seeds, and sesame oil. Add the Shichimi Togarashi to taste.


  • Mushroom seasoning granules will brighten up the flavor and add more depth of flavor into the soup.


I’ve recently received an email from Feedspot regarding Smashing Foods Asia has been selected as one of the Top 100 Asian Food Blogs With Best Asian Recipes in 2019. This is the first milestone Smashing Foods Asia has achieved since it launched and we’re happy for being selected.

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