Creamy Umami Noodle Soup
This gourmet, ramen-inspired noodle soup features an umami-rich creamy broth made from miso, soy milk, and roasted sesame seeds. Poured over bouncy udon noodles and topped with crispy roasted mushrooms, it offers a luxurious combination of comforting flavors and restaurant-quality textures.
Instructions
- 1
Preheat oven to 425F. Tear or slice mushrooms (18 oz) into uniform pieces and toss on rimmed sheet pans with neutral oil (2 tbsp) and kosher salt (0.75 tsp). Roast for 15 minutes, stir and consolidate onto one pan, then roast for 10 more minutes until deeply browned and crispy.
- 2
Boil a pot of water and cook udon noodles (16 oz) according to package directions. Drain and toss with toasted sesame oil (1.5 tsp) to prevent sticking.
- 3
In a frying pan over medium heat, add neutral oil (1 tbsp) and sauté garlic cloves (6 clove), ginger (1.5 inch), the white parts of scallions (1 bunch), and chili (3 thai) for 4 minutes until very fragrant.
- 4
Transfer the sautéed aromatics to a stand blender. Add mushroom broth (1.5 cup), soy milk (2 cup), white roasted sesame seeds (0.25 cup), tamari (2.67 tbsp), white miso (2 tbsp), rice vinegar (1 tbsp), and pepper white (0.25 tsp). Blend until completely smooth and creamy.
- 5
Pour the blended mixture into a saucepan and bring to a gentle simmer over medium-low heat for 5 minutes, whisking frequently to ensure the fats don't separate.
- 6
Assemble by dividing noodles into four bowls and pouring over the hot creamy broth. Top with the crispy mushrooms and finish with the green parts of the scallions, a drizzle of toasted sesame oil (1 tbsp), and chili oil (2 tbsp).
Nutrition Facts
Per portion