5.0
(13)
Your folders
Your folders
Export 10 ingredients for grocery delivery
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*
Your folders
tiffycooks.com
15 minutes
Your folders
bbc.co.uk
5.0
(2)
1 hours
Your folders
avirtualvegan.com
4.6
(7)
30 minutes
Your folders
allrecipes.com
4.0
(1)
30 minutes
Your folders
dishesdelish.com
5.0
(18)
20 minutes
Your folders
thishealthytable.com
4.8
(6)
10 minutes
Your folders
bbcgoodfood.com
10 minutes
Your folders
kasiakines.com
Your folders
cooking.nytimes.com
5.0
(672)
Your folders
justonecookbook.com
10 minutes
Your folders
thefoodietakesflight.com
5.0
(4)
10 minutes
Your folders
wandercooks.com
Your folders
lotusfoods.com
3.0
(1)
10 minutes
Your folders
wandercooks.com
5.0
(13)
5 minutes
Your folders
allrecipes.com
5.0
(5)
15 minutes
Your folders
muchbutter.com
30 minutes
Your folders
thewoksoflife.com
5.0
(2)
180 minutes
Your folders
blogtasticfood.com
4.8
(6)
20 minutes
Your folders
lepetiteats.com
4.6
(7)
10 minutes