This enoki mushroom udon bowl is so cozy and yummy. Saying that Reyhan and I love mushrooms would be the understatement of the year. We have been trying new types every chance we get! I was shopping for groceries and stumbled across some perfect looking enoki mushrooms. If you don’t know what enoki mushrooms are, they are small, long stemmed mushrooms that come in clusters. I’ve been wanting to get my hands on some of these mushrooms for a while now.
We used them to make a delicious broth for this amazing udon noodle soup bowl! We slow cooked sweet onions, garlic, and enoki mushrooms along with a few spices and oils to create a deep, delicious broth loaded with umami flavours. This recipe has a lot going on, so we are going to focus on the broth and the sesame crusted tofu! The baby bok choy is rather simple. Just pan fry with some sesame oil, salt and pepper and it will perfectly compliment this soup. This enoki mushroom udon bowl is best enjoyed on a cool day, so cozy up and enjoy!
If you’re looking for some more soup inspiration, check out our vegan cream of mushroom soup here! (We told you, we have a lot of recipes that include mushrooms!) The more we eat them, the more we love them.
ENOKI MUSHROOM UDON BOWL
Course: Uncategorized4
servings20
minutes1
hourIngredients
6 cups of vegetable broth (low sodium preferred)
2 tbsp of coconut aminos or soy sauce
2 tbsp of sesame oil
1 mild red chili (seeded and diced)
3 cloves of garlic (minced)
1 sweet onion (finely diced)
1 tsp of grated ginger
½ tsp of 5 spice (can be found in most grocery stores)
Around 1 cup of enoki mushrooms, ends trimmed
2 packs of udon noodles
Salt to taste
Directions
- Heat a large pot on medium low heat and add your sesame oil.
- Once your oil is hot and aromatic, throw in your diced onions and enoki mushrooms.
- You want to sweat your onions and mushrooms for a few minutes until your onions start to become translucent. Add your diced garlic, chili, ginger and Chinese 5 spice once this step is reached. All these delicious flavours will build the base to your broth!
- Once all of these ingredients have sautéed for a few minutes you can add your coconut aminos to the pot.
- The final step for this broth is to add your low sodium vegetable broth and bring to a low simmer. Simmer your broth for around 30 minutes. This will help infuse all those delicious flavours and create a warm, inviting broth.
- Before your broth is finished, heat a frying pan on medium heat and add a splash more sesame oil. Quickly pan fry your udon noodles just to get a bit of browning on the outsides! We find this adds a bit of texture to the noodles because they can become a bit mushy.
- Add your noodles to your bowl first. Spoon a healthy amount of your hot broth overtop of your udon noodles. Top with a sprinkle of sesame seeds and serve! Enjoy.
