Udon noodles have always been one of my favorite comfort foods. They’re chewy, springy, and so satisfying to eat—especially when coated in a rich and flavorful sauce. This creamy mushroom udon has quickly become one of my go-to weeknight meals. It’s warm, silky, and deeply savory, all made with simple ingredients and ready in about 20 minutes
The sauce begins with butter, garlic, and caramelized onions, which create a flavorful base. Mushrooms are then sautéed until tender, releasing their natural umami. Everything comes together with a splash of dashi or chicken broth and a generous pour of heavy cream, creating a velvety sauce that clings perfectly to the udon noodles.
What I love about this creamy mushroom udon recipe is how something so simple can feel so indulgent. It’s quick enough for a weeknight dinner but tastes like something you’d order at a restaurant. You can enjoy it as is, or top it with green onions, sesame seeds, or furikake for extra flavor and texture. If you’re looking for an easy but elevated noodle dish, this creamy mushroom udon is a must-try.
Why You’ll Love This Recipe
This creamy mushroom udon recipe is comforting, deeply savory, and easy to make. It relies on a few pantry staples but delivers restaurant-quality flavor. The buttery cream sauce enhances the earthy mushrooms, while the chewy udon noodles soak up every bit of flavor.
Reasons to love this recipe:
- Ready in just 20 minutes
- Creamy and flavorful without being heavy
- Uses minimal ingredients
- A great weeknight meal or cozy dinner
- Easy to customize with your favorite toppings
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Udon noodles | 2 servings (about 18 oz) | Frozen udon has the best chewy texture |
| Unsalted butter | 3 tbsp | Forms the base of the sauce |
| Garlic | 6 cloves, minced | Adds depth and aroma |
| Onion | ½ medium, thinly sliced | Caramelizes for sweetness |
| Mushrooms | 7 oz | Shiitake, enoki, or any mix |
| Soy sauce | 1 tbsp | Boosts umami |
| Mirin | 1 tbsp | Balances the flavors |
| Water | 2 tbsp | Helps cook down the mushrooms |
| Heavy cream | 1 cup | Creates the creamy sauce |
| Dashi or chicken broth | ⅓ cup | Adds depth to the sauce |
| Salt & black pepper | To taste | Season at the end |
| Toasted sesame seeds | 1 tsp | Garnish |
| Optional toppings | Green onion, furikake, chili oil, shredded nori | Adds texture and brightness |
Tip: Frozen udon works best for this creamy mushroom udon because it has a chewy, bouncy texture that holds up well in the sauce.
Step-by-Step Instructions
1. Cook the Udon
Bring water to a boil. Cook frozen udon noodles for about 1 minute, just until loosened. Rinse under cold water, drain, and set aside.
2. Sauté Aromatics
In a large pan over medium heat, melt butter. Add onion and garlic and sauté for 5 to 7 minutes, stirring occasionally, until caramelized and golden.
3. Cook the Mushrooms
Add mushrooms, soy sauce, mirin, and 2 tablespoons of water. Sauté for 3 to 4 minutes until the mushrooms are tender and glossy.
4. Make the Cream Sauce
Pour in heavy cream and dashi or chicken broth. Let the mixture simmer gently for 2 to 3 minutes, stirring occasionally, until slightly thickened.
5. Toss in the Udon
Add the cooked udon noodles. Gently toss to coat the noodles in the sauce. Simmer for another 1 to 2 minutes until the sauce clings to the noodles.
6. Season and Serve
Taste and adjust seasoning with salt and black pepper. Plate the noodles into bowls and top with toasted sesame seeds and any optional garnishes.
Tips for the Best Creamy Mushroom Udon
- Use frozen udon noodles for the best chewy texture.
- Take the time to caramelize the onions and garlic—this builds a flavorful base.
- Don’t overcook the noodles; they should remain springy.
- A light simmer thickens the sauce without making it heavy.
- Season at the end to balance the creaminess.
Serving Suggestions & Variations
- Add vegetables like spinach, bok choy, or napa cabbage for freshness.
- Top with a soft-boiled egg or tofu for extra protein.
- Use chili oil or furikake to add a pop of flavor.
- Swap out the mushrooms for what you have on hand—cremini or button mushrooms work well.
- Double the recipe for an easy meal prep option.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Warm gently in a pan over low heat. Add a splash of cream or broth to loosen the sauce.
- Freezing: Not recommended, as cream sauces can split after thawing.
FAQ
Can I make this creamy mushroom udon dairy-free?
Yes. Use a plant-based butter and swap the heavy cream for coconut cream or oat cream.
What mushrooms work best?
Shiitake and enoki provide the best flavor and texture, but cremini or button mushrooms are good substitutes.
Can I use dried udon noodles?
Yes, but frozen udon will give you the best chewy texture.
Can I make this ahead of time?
You can prep the sauce ahead, but cook and toss the noodles just before serving.
How do I make the sauce thicker?
Simmer the sauce a little longer, or add an extra splash of cream. The sauce naturally thickens as it cools slightly.
Video Tutorial
Check out the video tutorial I made for this dish below as a visual guide 🙂
Creamy Mushroom Udon
Ingredients
Method
- Boil udon noodles for 1 minute to loosen, rinse with cold water, and drain.
- In a pan, melt butter and sauté onion and garlic for 5–7 minutes until golden.
- Add mushrooms, soy sauce, mirin, and water. Cook until mushrooms are glossy.
- Pour in heavy cream and dashi or chicken broth. Simmer for 2–3 minutes.
- Add udon noodles and toss to coat. Simmer until the sauce thickens slightly.
- Season with salt and pepper. Plate and garnish with sesame seeds and toppings.
Nutrition
Video
@ivyskitchn Creamy Mushroom Udon 🍄🟫🍜 recipe linked in my bio on my blog! #easyrecipes #udon #udonnoodles #udonlover #udonrecipe
♬ TIT FOR TAT – Tate McRae
Notes
- Frozen udon noodles have the ideal texture for this dish.
- Adjust seasoning to taste at the end.
- Reheat with a bit of cream or broth to keep the sauce smooth.
