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Creamy Mushroom Udon Noodles
This recipe employs a special technique to make a magic dairy-free creamy mushroom sauce. Blend firm tofu with garlic, miso, salt, pepper and water to create a rich and creamy sauce that pairs beautifully with sautéed mixed mushrooms, cooked with garlic and leek.

Serves 4
Prep 10 Minutes
Cook 20 Minutes
Difficulty Easy
By Hetty McKinnon

hettymckinnon Creamy tofu noodles with
mushrooms. The tofu becomes the silky sauce, which hugs every chubby strand of udon. It sounds counterintuitive to blitz firm tofu into a sauce but you need the body and low moisture to create a thick, creamy sauce. Tofu cream is velvety and airy, rich but light. I love it. The recipe is from Tenderheart but there's a sneak peak over at SBS @sbsfood where I made the recipe on The Cook Up recently.
  • Serves 4
  • Prep 10Minutes
  • Cook 20Minutes
  • Ingredients
  • 800 g fresh, frozen or vacuum packed udon noodles
  • extra-virgin olive oil, for cooking
  • 1 leek, sliced and washed well
  • 2 garlic cloves, finely chopped
  • 450 g mixed mushrooms, halved (shiitake, oyster, enoki, swiss brown, button)
  • 1 tbsp black vinegar or soy sauce/tamari
  • sea salt and black pepper
  • 1 spring onion, finely sliced
  • subheading: Tofu cream:
  • 450 g firm tofu, drained and roughly crumbled
  • 1 garlic clove, roughly chopped
  • 2 tbsp white miso
  • 1 tsp sea salt
  • black pepper
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