So, I was in the mood for something creamy, cozy, and packed with flavor—cue this Creamy Coconut Udon with Mushroom masterpiece. It’s got that perfect blend of savory miso, tender mushrooms, crispy tofu, and silky udon noodles swimming in a dreamy coconut broth. Oh, and there’s a pop of fresh lime at the end that ties it all together. Trust me, this dish is one giant, comforting hug in a bowl. Plus, it’s super simple and ready in just 30 minutes. Let’s get cooking!
Try my 15-Minute Peanut Udon recipe.
Why You’ll Love This Recipe
→ Creamy & Comforting – That rich coconut broth feels like a warm hug on a chilly day.
→ Packed with Flavor – Savory miso, earthy mushrooms, zingy lime… it’s a flavor bomb!
→ Quick & Easy – Ready in just 30 minutes, perfect for busy weeknights or lazy weekends.
→ Plant-Based Goodness – Loaded with tofu, mushrooms, and spinach, it’s a hearty, meat-free meal.
→ Customizable – Want more spice? Toss in some chili flakes. Craving more veggies? Go wild!
→ Slurp-Worthy – Because who doesn’t love a bowl of slurpy udon noodles? 😋
Try my Vegan Udon Noodle Soup recipe.
What You’ll Need To Make
Key Ingredients That Make This Dish Awesome
→ Tofu – I love using firm tofu for that golden, crispy texture. It soaks up the flavors beautifully while adding some plant-based protein. Pro tip: press the tofu before cooking to get it extra crispy!
→ Mushrooms – Earthy, hearty, and full of umami goodness. I went with regular button mushrooms, but shiitake or cremini would work just as well.
→ Udon Noodles – Thick, chewy, and totally slurp-worthy. They’re perfect for soaking up that creamy coconut broth!
→ Miso Paste – This stuff brings serious depth of flavor—savory, salty, and slightly sweet. If you haven’t cooked with miso before, you’re in for a treat!
→ Coconut Milk – The star ingredient for that rich, creamy broth. I use lite coconut milk to keep things a bit lighter without losing the velvety texture.
→ Lime – A little zest and juice at the end brighten everything up. That citrusy kick takes the whole dish to the next level!
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
1| Start by heating up 1 tbsp of olive oil in a big skillet over medium-high heat. Toss in the tofu and let it cook for 10-12 minutes, flipping it around every now and then, until it’s golden and crispy. Once it’s looking perfect, set it aside on some kitchen paper to drain off any excess oil.
2| Next, grab a large wok and heat up another tablespoon of olive oil over medium-high heat. Add the shallots, garlic, ginger, and mushrooms. Let everything cook for about 8-10 minutes, stirring occasionally, until the mushrooms are soft and everything smells amazing.
3| Stir in that savory miso paste, coconut milk, and vegetable stock. Bring it all to a boil, then throw in the udon noodles. Pop a lid on, and let it cook for 8-10 minutes, or until the noodles are nice and tender.
4| Time to add the spinach and crispy tofu! Give it all a good stir, and then divide it between your bowls.
5| Finish it off by squeezing some lime juice on top, zesting a bit of lime for that extra punch, and season it with salt and pepper to your taste. Serve it up warm, and enjoy!
Glycemic Index: 48 (low) Glycemic Load: 21 (high)
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Recipe Swaps & Creative Tweaks
Recipe Swaps
(i) No tofu? Swap it out with tempeh or pan-fried chickpeas for a different texture but equally tasty protein boost.
(ii) Out of udon noodles? No worries—ramen, soba, or even spaghetti can step in as a substitute.
(iii) No spinach? Try kale, bok choy, or Swiss chard. Any leafy green will work!
(iv) Can’t find brown rice miso paste? White miso or yellow miso are great alternatives. They’ll still give you that umami flavor.
(v) Coconut milk too rich? Use almond milk or cashew milk for a lighter broth, though it might not be as creamy.
Try my Crispy Coconut Tofu with Lemongrass Curry recipe.
Creative Tweaks
(i) Spice it up – Add a teaspoon of red chili flakes or drizzle in some sriracha for a spicy kick.
(ii) Add crunch – Top it off with roasted peanuts or cashews for some extra texture and flavor.
(iii) Make it heartier – Throw in some cooked sweet potatoes or roasted carrots to bulk it up.
(iv) Herb it up – A sprinkle of fresh cilantro or Thai basil right before serving can add a fresh, vibrant note.
(v) Zestier broth – Love citrus? Add a bit more lime zest or even a dash of lemongrass for extra zing!
Helpful Tips for Success
Try my Curried Seitan Salad with Mango Dressing recipe.
Useful Tips for Making Creamy Coconut Udon with Mushroom
1| Press the tofu – Before cooking, press the tofu for at least 10-15 minutes to remove excess moisture. This helps it get super crispy when pan-fried.
2| Don’t overcook the noodles – Udon noodles cook quickly, so keep an eye on them. Overcooking can make them too soft and lose that signature chewy texture.
3| Use fresh ginger and garlic – Freshly grated ginger and crushed garlic give the dish a more vibrant, bold flavor compared to pre-minced versions.
4| Adjust the broth consistency – If the broth feels too thick, add a bit more vegetable stock. Prefer it creamier? Use full-fat coconut milk instead of lite.
5| Taste as you go – Miso paste can vary in saltiness, so start with a little and add more if needed. Always taste before adding extra salt!
6| Serve immediately – This dish is best enjoyed fresh, while the noodles are hot and the broth is silky. If you need to reheat, add a splash of water or stock to loosen the sauce.
7| Prep everything beforehand – Since the recipe comes together quickly, it’s helpful to have all your ingredients chopped, grated, and measured before you start cooking.
Serving Ideas
Serving Ideas for Creamy Coconut Udon with Mushroom
Try my Asian Mushroom Noodles Stir Fry recipe.
1| Garnish Galore – Top each bowl with freshly chopped scallions, cilantro, or Thai basil for a burst of freshness. A sprinkle of sesame seeds or a drizzle of toasted sesame oil adds a nice finishing touch.
2| With a Side of Heat – Serve it with a small dish of chili oil, sriracha, or sambal oelek for those who love some extra spice.
3| Crunch Factor – Add some texture by offering crispy fried shallots or crushed roasted peanuts as a topping.
4| Bread on the Side – Pair it with warm crusty bread or garlic toast to soak up that creamy, flavorful broth.
5| Light & Fresh Pairing – A simple cucumber salad with a tangy vinaigrette makes a great refreshing side dish to balance the richness of the udon.
6| For a Heartier Meal – If you’re feeling extra hungry, serve it with a side of steamed dumplings or spring rolls for a complete, satisfying meal.
7| Zesty Finish – Don’t forget extra lime wedges on the side—everyone loves a little extra citrus squeeze!
Storage Options
Try my Black Bean Steak Stir Fry recipe.
Storage Options for Creamy Coconut Udon with Mushroom
1| Refrigerating – Store any leftovers in an airtight container and keep it in the fridge for up to 3 days. When reheating, add a splash of water or vegetable stock to loosen up the broth since it thickens as it cools.
2| Freezing – Not ideal for freezing because coconut milk and udon noodles can lose their texture when thawed. However, you can freeze the broth separately (without the noodles) in a freezer-safe container for up to 2 months. When ready to serve, cook fresh noodles and combine.
3| Meal Prep Tip – If you’re planning to meal prep, keep the cooked noodles and broth in separate containers. This prevents the noodles from absorbing too much liquid and getting soggy.
4| Reheating – Gently reheat the dish in a saucepan over medium heat, stirring occasionally. If using a microwave, heat in short intervals, stirring between each to ensure even warming.
Try my Teriyaki Salmon Bowl recipe.
Final Thoughts
And there you go—rich, creamy coconut udon goodness with a kick of lime! Whether you’re in it for the slurpy noodles or the crispy tofu bites, this dish hits all the right notes. It’s the kind of meal that makes you want seconds (or thirds, no judgment here). Give it a try, and don’t forget to share how it turned out. I’d love to hear what you think—happy cooking, folks! 🍜
Recipe Card
Creamy Coconut Udon with Mushroom
Love creamy, hearty meals? This coconut udon recipe hits the spot! 🍲 Rich miso, tender mushrooms, and a limey kick make every bite deliciously satisfying. Ready in just 30 minutes!
Ingredients
Instructions
-
Step 1:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu and cook for 10-12 minutes, turning occasionally, until the tofu is golden and crispy. Once cooked, transfer the tofu to a plate lined with kitchen paper to absorb any excess oil. -
Step 2:
In a large wok, heat an additional 1 tablespoon of olive oil over medium-high heat. Add the shallots, garlic, ginger, and mushrooms. Cook for 8-10 minutes, stirring occasionally, until the shallots are softened and the mushrooms release their moisture. -
Step 3:
Stir in the brown rice miso paste, coconut milk, and vegetable stock. Bring the mixture to a boil, then add the udon noodles. Cover the wok and cook for 8-10 minutes, or until the noodles are tender. -
Step 4:
Add the spinach and cooked tofu to the wok. Stir the ingredients together and ensure the spinach wilts and the tofu is evenly distributed. Divide the mixture into serving bowls. -
Step 5:
Garnish with lime juice and zest, and season with salt and pepper to taste. Serve immediately, ensuring the dish is warm when enjoyed.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 481kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 43g15%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
