Creamy Mushroom Udon Noodle Soup

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

2 to 3 teaspoons toasted sesame oil

4 green onions, sliced; white and green parts separated

12 ounces ( 340 g) mixed mushrooms (I used Oyster, Cremini, and Shiitake)

1 tablespoon low-sodium Tamari or soy sauce

2 large cloves garlic, crushed

1” piece ginger, peeled and finely grated

1 13.5-ounce (400 ml) can full-fat coconut milk

2 cups ( 475 ml) mushroom broth

1 cup ( 235 ml) water

19 ounces ( 540 g) fresh or frozen udon noodles; see notes for dried instructions

Optional: chili oil, for garnish

Directions at frommybowl.com

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