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I can't believe how Delicious and Simple this Fragrant Noodle Soup is!

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Yeung Man Cooking
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Recipe Information

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Video-Specific Recipe

Spicy Coconut Udon Noodle Soup

Cultural Context

Spicy Coconut Udon Noodle Soup combines elements of traditional Japanese udon noodles with the rich, creamy flavors of coconut milk, often found in Southeast Asian cuisine. This fusion reflects the growing popularity of cross-cultural dishes that celebrate diverse flavors. The soup is perfect for a comforting weeknight meal or a gathering with friends, showcasing how simple ingredients can create a warm, satisfying bowl.

JapaneseJPmain
45 min
medium
4 servings
Servings4
80 g oyster mushrooms
1/2 teaspoon smoked paprika
1/2 teaspoon umami powder
drizzle of avocado oil
1/4 pound fried tofu
1 tablespoon Chinese chili paste
1 tablespoon miso paste
1 stalk lemongrass
1 tablespoon chili oil
1 teaspoon sweet paprika
1 teaspoon turmeric
400 ml coconut cream
4 cups water or unsalted veggie stock
3 tablespoons soy sauce
1 tablespoon cane sugar

coconut milk

๐Ÿฅ—Healthier: light coconut milk

๐Ÿ’ฐCheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

๐Ÿฅ—Healthier: tempeh

๐Ÿ’ฐCheaper: chickpeas

Chickpeas provide protein and are often less expensive.

1

Preheat the oven to 400ยฐF.

2

Tear down about 80 g of oyster mushrooms and place them into a mixing bowl.

3

Add 1/2 teaspoon smoked paprika, 1/2 teaspoon umami powder, and a drizzle of avocado oil to the mushrooms. Toss to coat.

4

Transfer the coated mushrooms onto a baking tray lined with parchment paper.

5

Slice 1/4 pound of fried tofu and place it onto the same baking tray.

6

Bake the mushrooms and tofu in the oven for 20 minutes.

7

In a sautรฉ pan or stock pot, add 1 tablespoon Chinese chili paste and 1 tablespoon miso paste.

8

Crush one stalk of lemongrass with the butt of a knife and add it to the pan.

9

Add 1 tablespoon chili oil and cook the paste on medium heat for 2 to 3 minutes.

10

Stir in 1 teaspoon sweet paprika and 1 teaspoon turmeric, cooking for another minute.

11

Add 400 ml of coconut cream to the pan and stir, then turn the heat to medium-high.

12

Pour in 4 cups of water or unsalted veggie stock and 3 tablespoons soy sauce, along with 1 tablespoon cane sugar. Stir and let it come to a boil.

13

Bring a separate pot of water to a boil for the udon noodles.

14

Once the broth comes to a boil, let it simmer for a few minutes.

15

Boil the udon noodles according to package instructions, about 3 minutes, stirring occasionally.

16

When the toppings are done, take them out of the oven and strain the broth through a sieve to ensure it's clean and silky smooth.

17

Strain the udon noodles and place them in a serving bowl.

18

Pour in about 2 cups of the rich broth over the noodles.

19

Assemble the crispy fried tofu and flavorful oyster mushrooms on top of the noodles, and add a generous amount of fresh cilantro.

Cooking Techniques

simmeringboiling

Equipment Needed

mixing bowlbaking trayparchment papersautรฉ panstock potsieveserving bowl

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Allergens

soy

Also Known As

Coconut Udon SoupSpicy Udon Soup
Local Name: ใ‚นใƒ‘ใ‚คใ‚ทใƒผใ‚ณใ‚ณใƒŠใƒƒใƒ„ใ†ใฉใ‚“ใ‚นใƒผใƒ—

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