Spicy Udon Noodle Soup with Mushrooms and Coconut Cream
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- Medium saucepan
- Small saucepan
- Small pot
- Chef's knife
INGREDIENTS
- 7 ounces/200 grams udon noodles
- ½ shallot, finely chopped
- 1 garlic clove, finely chopped
- ½ teaspoon fresh ginger, grated
- ½ cup coconut cream
- ½ cup chicken or beef broth
- 1 heaping tablespoon soy sauce
- â…“ teaspoon dried chili flakes
- ½ teaspoon fresh red chili, finely chopped
- 2 large king oyster mushrooms, sliced into long strips
- 1 teaspoon sesame oil
Garnish:
- 1 soft-boiled egg
- 1 green onion, thinly sliced
- Fresh cilantro, chopped
- 1 teaspoon chili oil
- ½ teaspoon sesame seeds
INSTRUCTIONS
- Bring a medium saucepan to medium heat. Add a small drizzle of oil and sauté the shallot until soft and fragrant, about 3 minutes. Add the garlic and stir for 30 seconds. Immediately stir in the grated ginger, dried chili flakes, and fresh red chili.
- Add the coconut cream and broth. Stir well to combine and let the soup simmer for 4 to 5 minutes, until slightly thickened and uniform. Add the sliced mushrooms and simmer for another 5 to 6 minutes until tender.
- Meanwhile, boil the noodles in a separate pot of water for 1 minute (or according to package instructions). Prepare the soft-boiled egg in a small saucepan: bring water to a boil, gently lower the egg, and cook for 6 minutes, then transfer to ice water.
- To serve, place the noodles in a wide soup bowl. Pour the hot coconut broth and mushrooms over the top. Halve the soft-boiled egg and place it on the noodles. Sprinkle with sliced green onion, cilantro, chili oil, and sesame seeds. Serve hot.
MY NOTES
FAQ
What kind of mushrooms work best in spicy udon noodle soup?
King oyster mushrooms are an excellent choice for spicy udon noodle soup because of their meaty texture and ability to absorb the broth’s flavor. When sliced into long strips, they give the soup a satisfying bite similar to meat. However, if you can’t find king oyster mushrooms, shiitake mushrooms (fresh or dried), cremini, or even enoki mushrooms work well too. Shiitake adds a deeper umami flavor, especially if dried mushrooms are rehydrated in the broth. Enoki mushrooms, while more delicate, add visual appeal and a light crunch.
Can I use a different type of noodle in place of udon?
Yes, while udon noodles are traditional and offer a thick, chewy texture that pairs perfectly with the creamy broth in spicy udon noodle soup, other noodles can be used. Ramen noodles, rice noodles, or even soba are good substitutes depending on your preference. Ramen adds a springier bite, rice noodles are gluten-free and absorb flavor quickly, and soba has a subtle nuttiness from buckwheat that complements coconut cream. Make sure to adjust the cooking time based on the noodle you choose to avoid overcooking. The key is to select noodles that can hold up to the bold flavors of the spicy udon noodle soup without becoming mushy.
What protein can I add to the soup more filling?
Tofu is an excellent plant-based option; pan-fry it before adding it to the soup for added texture. For meat eaters, shredded chicken, thinly sliced beef, or shrimp are all great additions. Make sure any meat is cooked separately before being added to the soup to maintain proper cooking times and flavor balance. Adding protein turns spicy udon noodle soup from a light meal into a full, satisfying dinner while keeping the balance of spice, creaminess, and umami intact.
Can I prepare spicy udon noodle soup in advance?
You can make the broth ahead of time—sauté the aromatics, add the chilies, coconut cream, broth, soy sauce, and mushrooms, then store it in the refrigerator for up to 3 days. When ready to serve, reheat the broth gently on the stove. The noodles should be boiled just before serving, as they tend to absorb liquid and become overly soft if left in broth too long. Toppings like soft-boiled eggs can also be cooked ahead and stored in the fridge, then brought to room temperature or gently warmed before adding.
Can I freeze leftover spicy udon noodle soup?
Freezing spicy udon noodle soup is not recommended in its fully assembled form due to the coconut cream and udon noodles. Coconut cream can split and become grainy after freezing and thawing, while udon noodles can turn mushy or lose their chewiness. If you want to freeze it, only freeze the broth portion without the noodles or garnishes. Let the broth cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. When ready to use, reheat the broth gently on the stove and cook fresh noodles separately.
How do I get the perfect soft-boiled egg for the soup?
Bring a small saucepan of water to a gentle boil. Carefully lower in cold eggs straight from the fridge and simmer them for exactly 6 to 6.5 minutes for jammy yolks. Immediately transfer the eggs to an ice bath to stop the cooking and make peeling easier. Once cooled, gently peel the eggs and slice them in half just before serving. The creamy yolk contrasts beautifully with the spicy broth and adds richness to each bite.
