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Udon Mushroom Bowl

Udon Mushroom Bowl

We are adding a new, super simple and delicious recipe to our comfort food list! Udon Mushroom Bowl! This dish is loaded with a bunch of goodies and a ton of flavour. Nothing better than noodles and veggies for lunch! 

I love how simple this recipe is and how quickly you can put it all together. I usually have it ready and done in about 20 minutes. So, if you are a bit short on time but you still need a nourishing and delicious meal, we got you covered with this bowl of yum. 

I try to plan this recipe ahead of time so I'm sure I have all the ingredients at home. I mixed a few different types of mushrooms to get different flavours, colours and textures in our dish. Some are easier to get or to stash than others. But it's really nice to have the whole combo. 

Udon Mushroom Bowl ingredients

First of all I added shiitake mushrooms. You can usually find them dehydrated and just keep them in your pantry for a long while. These are the most common of the bunch. You've probably had them in more than one Asian recipes, from soups, to stir fries, entrees, you name it! 

I also included enoki and oyster king mushrooms. These two types are a bit less common but they are becoming more and more popular in recent years. Enoki mushrooms are the white long-stemmed mushrooms that look a bit like noodles. These have a very subtle taste but are also super hearty and fun to eat. 

King Oyster mushrooms are a great addition to your diet, they are thick and meaty. I can easily slice them and use them in a bunch of different recipes. They are a bit chewy when cooked and they have the usual earthy taste all mushrooms have but also a slightly sweet touch, which makes them really unique. 

mushrooms on a chopping board

I pan fried all the mushrooms with toasted sesame oil. I love cooking with it, it’s really aromatic. A little goes a long way and as soon as the pan starts heating up you will start noticing all the incredible aromas invading your kitchen. 

To get the right taste in our Udon Mushroom Bowl, I also added miso paste, rice vinegar, and thinly sliced scallions. This mixture is a very simple way to add flavour and it will give the dish a very sophisticated and special touch. 

Last but definitely not least, my favourite part of any noodle dish is, of course, the noodles. For this recipe, I went with udon noodles. I really like them since they are thick and chewy. They are typically made from rice flour, water, and salt, and do not require much cooking time. 

With the udon noodles, you are adding the final touch for a super comforting hearty dish. Serve everything in a bowl while it's still hot and sprinkle a dash of roasted seaweed and roasted sesame seeds for the ultimate gourmet touch! 

Udon Mushroom Bowl top down

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Mushrooms, Soy


For the udon bowl

  • 14 oz cooked japanese udon noodles
  • 6 dried shiitake mushrooms (dehydrate and keep the liquid)
  • 8 oz enoki mushroom (cleaned)
  • 1 cup frozen spinach (unthaw)
  • 8 oz king oyster mushroom (sliced)
  • 2 tbsps miso paste
  • 1 tbsp rice vinegar
  • 4 medium scallion (thinly sliced)
  • 2 tsps toasted sesame oil
  • 4 cups water

For the garnish

  • 6 tbsps roasted seaweed
  • 1 tsp roasted sesame seeds


  1. Use a pot and heat up the water and the liquid from the soaked shiitake and the scallions.
  2. Heat up some oil in a frying pan and fry the mushrooms from all sides until golden brown for about 5 - 10 minutes.
  3. Add the miso, rice vinegar and spinach to the broth, stir and add the udon noodles.
  4. Cook the noodles only very brief until they separate and then serve the noodles with the mushroom and the spinach.
  5. Sprinkle with the garnish, enjoy

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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