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.

Creamy mushroom udon noodles Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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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

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

Instructions

1. Bring a large saucepan of salted water to the boil. Cook the noodles according to package instructions. Reserve 1 cup (250 ml) of the noodle-cooking water, then drain.
2. Rinse the noodles under cold water and drain again. Set aside.
3. Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add the leek, reduce the heat to low and cook for 10–12 minutes, or until the leek is very soft and starting to caramelise.
4. Increase the heat to medium and add the garlic and mushrooms, along with another drizzle of olive oil, then cook, stirring occasionally for 6–8 minutes, or until the mushrooms are browned and tender.
5. Add the black vinegar or soy sauce/tamari and deglaze the pan (this extracts any bits of mushroom and leek stuck to the base of the pan). Turn off the heat and season with sea salt and black pepper.
6. To make the tofu cream, place the tofu, garlic, miso, sea salt, some black pepper and ½ cup (125 ml) reserved noodle water in a blender or food processor. Blend for 30–60 seconds, until very smooth. The consistency should be creamy and pourable like cream. If it's too thick, add a touch more water.
7. Add the tofu cream to the pan with the mushroom mixture and stir to combine. Combine the mushroom sauce and noodles. Drizzle with olive oil and serve warm, topped with spring onion.

Note

• For a gluten-free version, use rice noodles.

Images and recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, (RRP $59.99). Photography by Hetty Lui McKinnon.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Noodles

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Watch The Full Episode Here

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