Creamy Mushroom Udon Noodle Soup

Bring a large pot to medium heat and warm the toasted sesame oil (2.5 tsp); then, add in the white portions of the onions (4 green) and sauté for minute (1). Start 1m timer

Add the mixed mushrooms (340 g) to the pot, stir well, and cook for minutes (3). Mix once every minute or so to brown slightly. Then, add the tamari (1 tbsp), ginger (1 inch), and garlic (2 cloves) to the pot and stir well; sauté for an additional minutes (3), until golden and reduced in size. Start 3m timer

Add the mushroom broth (475 ml), coconut milk (400 ml), and water (235 ml) to the pot. Cover and bring to a boil over high heat, then reduce heat to medium-high.

Add the udon noodles (540 g) directly to the pot and cook for minutes (5), until tender. Turn the heat off, then stir in the green portion of the onions (4 green). Start 5m timer

Divide the soup into serving bowls and top with [to_serve chili oil], if desired. Enjoy warm.