Creamy Udon Noodle Soup

This Creamy Udon Soup with Mushrooms and Tofu is the kind of dish that delights with its simplicity. It really does a lot with a little—it’s earthy, rich, and hearty enough to warm your soul when you need it. The thick, chewy udon noodles provide the perfect base, soaking up the deep, savory flavors of shiitake mushroom broth enriched with silky coconut milk. Tofu puffs add texture and protein, making each bite satisfyingly rich and balanced.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.

What I love about this dish is just how simple it is. It’s not fussy, and doesn’t require a ton of ingredients, but it delivers big on taste. I also love that it’s versatile. Swap out mushrooms, adjust the spice level, or throw in some extra veggies. It’s a base recipe you can tweak to fit your cravings or whatever you have in your fridge.

This soup is all about the layers of flavor and texture. It’s got a little heat, a lot of umami, and that perfect creamy broth that’s satisfying without being too heavy. You don’t need anything fancy to make it, but when you sit down to a steaming bowl, it feels like something special.

Ingredients You Need

Here’s what you’ll need to make this soup. Each ingredient brings its own personality to the dish, and there’s a bit of wiggle room depending on your preferences.

• Dried shiitake mushrooms: These give the broth an earthy depth that’s hard to beat. You can sub with other dried mushrooms if needed, but shiitake is the way to go for that distinct flavor.
• Tofu puffs: They’re nice and chewy, and they soak up the broth like little flavor sponges. You can find them at most Asian markets. If you can’t, use firm tofu instead—just press out the excess water and then pan fry it for some texture.
• Toasted sesame oil: This adds a rich, nutty depth to the soup. Don’t skip it. It’s one of those ingredients that makes you seem like you know what you’re doing.
• Green onions: They give a nice fresh kick of flavor. I like to use both the white and green parts to add a bit of sharpness and color.
• Fresh mushrooms (shiitake, cremini, oyster, or a combo): Use a variety to get different textures and flavors.
• Soy sauce: Adds salty, savory goodness. Tamari works too if you’re keeping things gluten-free.
• Garlic and ginger: The holy duo of aromatics that keeps the soup from falling flat. Fresh is best here.
• Coconut milk: This is where the creamy magic happens. It gives the broth a luxurious texture without overwhelming the other flavors. Use full-fat coconut milk for the best result.
• Udon noodles (fresh or frozen): Thick, chewy, and perfect for making this soup into a satisfying meal. If you’re using dried noodles, cook them first, then toss them into the soup.
• Chili oil or chile crisp (for garnish): This is optional but highly recommended for that extra heat and punch.

How to Make It

This soup doesn’t demand much, but there are a few key steps to follow to get it just right.

• Soak the dried mushrooms. Throw them in a bowl and cover them with hot water. Let them soak until they’re nice and soft. Drain and save the liquid—you’ll use it for the broth.
• Cook the tofu puffs. Boil them for a minute or two just to soften them up. Drain, let them cool, then cut them in half. These are going to act like little sponges in your soup.
• Start the aromatics. In the same pot, heat up the sesame oil over medium-high heat. Add the sliced green onions and sauté for about a minute.
• Cook the fresh mushrooms. Toss in the fresh mushrooms and let them cook until they’re browned and softened. This step brings out their umami.
• Add garlic, ginger, and soy sauce. Stir them in and let everything simmer together until the flavors start to meld—about 3 minutes.
• Make the broth. Pour in the mushroom soaking liquid and the coconut milk. Bring it all to a boil, then lower the heat to a simmer.
• Cook the noodles. Add the udon noodles directly into the broth and let them cook until tender. If you’re using fresh noodles, they’ll cook pretty quickly.
• Finish with tofu puffs. Just before the noodles are done, toss the tofu puffs back into the pot. They’ll soak up the broth and get all warm and delicious.
• Garnish and serve. Ladle the soup into bowls and top with chili oil or chile crisp if you want to kick things up a notch.

What to Serve With It

This udon soup is rich and filling on its own, but if you want to round out the meal or add a little extra, here are a few ideas that won’t steal the spotlight from your creamy bowl of goodness.

Pickled veggies: Something bright and tangy like pickled daikon or cucumber kimchi cuts through the richness of the soup and adds a little crunch.

Steamed greens: Lightly steamed or sautéed bok choy, Chinese broccoli (gai lan), or spinach is a nice, fresh addition that keeps things balanced.

More Ways to Use Udon Noodles

Udon noodles are known for their thick, chewy texture, which makes them ideal for both saucy noodle dishes and soups. Their hearty nature allows them to hold up well in broths without getting mushy, making them a perfect base for comforting soups like this this one. But don’t stop there—udon noodles are also great in saucy dishes, where they can soak up bold flavors.

Check out the Udon Noodles with Thai Green Curry Sauce for a delicious fusion of Thai and Japanese influences. If you love a spicy sauce on your udon noodles, try using them in Garlic Chili Oil Noodles. Whether you’re in the mood for a warm, brothy meal or a dish with a rich, flavorful sauce, udon noodles have you covered.

Creamy Udon Soup with Mushrooms and Tofu

This Creamy Udon Soup with Mushrooms and Tofu is rich, hearty, and incredibly simple to make. The chewy udon noodles soak up a deeply flavorful shiitake mushroom broth enriched with coconut milk. Tofu puffs add protein and texture, making this a warm, comforting dish perfect for any day.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Additional time (to soak mushrooms) 20 minutes mins

Course Main Course

Cuisine asian, Japanese

Servings 4 servings

Calories 747 kcal

Cook Mode(Keep your screen awake)

Ingredients

  

1x2x3x

• 3 ounces shiitake mushrooms dried
• 3 cups water hot
• 8 pieces tofu puffs
• 1 tablespoon toasted sesame oil
• 4 green onions sliced
• 6 ounces fresh mushrooms sliced (use shiitake, cremini, oyster, or a combination)
• 1 tablespoon soy sauce
• 2 cloves garlic minced
• 1 piece ginger freshly peeled and finely grated
• 13 ½ ounce coconut milk (1 can)
• 19 ounces noodles (fresh or frozen udon noodles; see notes for dried instructions)
• Chili oil or chile crisp for garnish

Instructions

 

• Put the dried mushrooms in a heat-safe bowl and pour the hot water over them. Let stand for 20 minutes. Drain the mushrooms, reserving the liquid. Slice the mushrooms.
• While the mushrooms are soaking, boil water in a large stockpot, add the tofu puffs, and cook for 1 to 2 minutes. Drain and allow the tofu puffs to cool. When the puffs are cool enough to handle, cut each one in half and set aside.
• Heat the sesame oil in the same stockpot you used for the tofu puffs over medium-high heat, then add green onion and cook, stirring, for about a minute. Add the fresh mushrooms and cook for about 3 minutes, stirring occasionally. Add the soy sauce, ginger, and garlic and simmer for about 3 minutes more, until the mushrooms are golden brown and soft.
• Add the reserved mushroom soaking water, rehydrated mushrooms, and coconut milk. Bring to a boil, then reduce the heat to medium, add the fresh udon noodles, and simmer until they are tender, about 5 minutes. Add the tofu puffs to the pot a minute or so before the noodles are done cooking just to heat the puffs through.
• Serve hot, garnished with chili oil or chili crisp if desired.

Nutrition

Calories: 747kcalCarbohydrates: 108gProtein: 22gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 287mgPotassium: 767mgFiber: 6gSugar: 5gVitamin A: 120IUVitamin C: 5mgCalcium: 68mgIron: 6mg

Tried this recipe?Let us know how it was!

Robin Donovan

Founder, Writer, Recipe Developer at All The Noodles

Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin