Step 1

Bring a large pot to medium heat and warm the sesame oil; then, add in the white portions of the green onion and sauté for 1 minute.

Step 2

Add the mushrooms to the pot, stir well, and cook 3 minutes. Mix the mushrooms once every minute or so – you want them to sit on the bottom of the pan to brown slightly. Then, add the Tamari, ginger, and garlic to the pot and stir well; sauté for an additional 2 to 3 minutes, until the mushrooms are golden and reduced in size.

Step 3

add the mushroom broth, coconut milk, and water to the pot. Cover and bring to a boil over high heat, then reduce the heat to medium-high.

Step 4

add the fresh/frozen udon directly to the pot and cook for 3 to 5 minutes, until the noodles are tender (see recipe notes for dried udon instructions). Turn the heat off, then stir in the green portion of the green onions.

Step 5

divide the soup into serving bowls and top with chili oil, if desired. Enjoy warm; leftovers will keep in the fridge for up to 3 days*