Creamy Mushroom Udon Noodles (Silken Tofu Sauce)
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Ready in 30 minutes and packed with savory umami flavors, these Creamy Mushroom Udon Noodles are perfect for busy weeknights! Bouncy udon noodles, shiitake mushrooms, ground chicken and baby spinach come together in a delectable creamy miso sauce made from silken tofu in this easy high protein dinner!
About This Recipe
Creamy and full of savory umami flavors, these Creamy Mushroom Udon Noodles are tasty and addictive!
We have here fragrant aromatics like shallots, garlic, and fresh red chilies for a kick of heat, Cajun seasoned lean ground chicken, sliced shiitake mushrooms, baby spinach, bouncy and chewy udon noodles, and savory and nutty Parmigiano Reggiano cheese. Everything gets mixed in a silky smooth and beautifully seasoned creamy miso sauce that’s made from blended silken tofu! Finished with a squeeze lemon juice for tang and fresh basil, this is the ultimate weeknight comfort food dish!
This recipe is a riff on my Creamy Miso Pasta with Shrimp and Creamy Miso Mushroom Udon with Chicken. Both are made with cooking cream and wonderfully decadent! They also happen to be two of my all-time favorite recipes from ALL of the recipes I’ve created!
Since I’ve been on a blended tofu sauce for noodles kick (check out my Creamy Mapo Tofu Udon Noodles and Creamy Kimchi Chicken Udon Noodles) I wanted to see if a blended tofu sauce would work instead or cream to make a creamy miso sauce.
The results are outstanding, the flavors are just as incredible, and this recipe is a keeper! Plus, it’s high in protein to boot and ready in just 30 minutes!
Table of contents
Why You’ll Love It
- Quick and easy comfort food.
- Weeknight friendly and ready in 30 minutes.
- High protein with 44.6 grams of protein per serving.
- Great for entertaining! No one will ever guess the sauce is made from protein-packed and calcium rich tofu!
Ingredient Notes and Substitutes
- Creamy Miso Tofu Sauce: You’ll need a block of silken tofu (soft tofu), white miso paste, black pepper, fine sea salt, dried thyme, Italian seasoning, crushed red pepper flakes, ground cayenne, low sodium soy sauce and sesame oil. White Miso Paste is also known as shiro miso or kome miso. It’s a fermented Japanese paste made from rice and soybeans and is full of savory umami notes. Find it in tubs or packages in a well-stocked mainstream grocery store, Asian supermarket, or Japanese ingredients grocery store.
- Lean Ground Chicken: I used homemade minced chicken breast that I make in my food processor, but you can use store-bought lean ground chicken too. I season the ground chicken with Cajun seasoning, salt and pepper.
- Extra Virgin Olive Oil: For cooking the ground chicken. Or use regular olive oil or your preferred cooking oil.
- Aromatics: Asian red shallots (substitute regular shallots or eschalots), garlic and red chilies. I used Thai Bird’s Eye red chilies but any type will work. Omit for milder dish.
- Shiitake Mushrooms: While I used shiitakes, any type of Asian brown mushrooms or Western mushrooms like brown button, champignons, or cremini will work.
- Unsalted Butter: For cooking the aromatics and mushrooms.
- Udon Noodles: I used frozen sanuki udon noodles for this recipe. Find them at your local Asian supermarket in the freezer section. They are incredibly chewy and have a wonderful bite to them! You can also use vacuum sealed packs of pre-cooked fresh udon noodles. In a pinch, dried udon noodles will work too but they won’t be as chewy or bouncy as frozen or fresh udon noodles.
- Baby Spinach: For some greenery and nutrients. The mild bitter flavor helps cut through the rich, buttery flavors. Substitute with baby kale.
- Parmigiano Reggiano Cheese (or use Parmesan cheese): Adds savory and nutty flavors and a richness to the sauce. Buy a block and grate it yourself using a box grater – it’ll melt more evenly and taste MUCH better than pre-shredded cheese.
- Low Sodium Light Soy Sauce: If using regular soy sauce instead of low sodium, use a little less than the amount specified and replace the rest with water to prevent the dish from becoming too salty.
- Lemon Juice: The acidity brightens up and balances the flavors in the creamy sauce. As always, I recommend freshly squeezed for the best flavor.
- Fresh Basil: To finish off the dish with sweet, herbaceous flavors.
Creamy Mushroom Udon Noodles (Silken Tofu Sauce)
Ready in 30 minutes and packed with savory umami flavors, these Creamy Mushroom Udon Noodles are perfect for busy weeknights! Bouncy udon noodles, shiitake mushrooms, ground chicken and baby spinach come together in a delectable creamy miso sauce made from silken tofu in this easy high protein dinner!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Japanese-inspired
Ingredients
Silken Tofu Miso Sauce:
- 12–12.34 ounces / 340-350 grams block Silken Tofu (soft tofu)
- 1 tablespoon / 17 grams White Miso Paste
- ½ teaspoon Fine Sea Salt
½ teaspoon freshly cracked Black Pepper - 1 teaspoon dried Thyme
- ½ tablespoon Italian Seasoning
- ¼ – 1.5 teaspoon Crushed Red Pepper Chili Flakes, to taste
- ¼ – 1 teaspoon ground Cayenne (optional), to taste
- 1 teaspoon Low Sodium Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
Chicken:
- 1 teaspoon Extra Virgin Olive Oil, for cooking
- 7 ounces / 200 grams Lean Ground Chicken
- ½ tablespoon Cajun Seasoning
- ¼ teaspoon Fine Sea Salt, to taste
- ¼ teaspoon freshly cracked Black Pepper, to taste
Creamy Miso Mushroom Udon Noodles:
- 2 small / 25 grams Asian Red Shallots (substitute with regular shallots/eschalots or red onion) – finely chopped
- 5–6 cloves / 25 grams Garlic – minced
- 1–3 pieces / 3-15 grams fresh Red Chilies (optional – I used Thai Bird’s Eye red chilies but any variety will work, omit for milder dish – note 1*) – finely chopped
- 3–4 pieces / 60-70 grams Asian Brown Mushrooms (I used shiitake, or use any other mushrooms of choice)
- 2 tablespoons / 5 grams fresh Basil (or fresh parsley) – thinly sliced
- 14 ounces (2 packs) / 400 grams frozen Udon Noodles
- 1 tablespoon / 14 grams Unsalted Butter
- 1 teaspoon Low Sodium Light Soy Sauce
- ¼ cup / 25 grams freshly grated Parmigiano Reggiano Cheese (or use Parmesan cheese)
- ½ tablespoon freshly squeeze Lemon Juice
- To Serve: Reserved fresh basil
Instructions
Prep:
- Prepare all the fresh ingredients: Prepare the shallots, garlic, fresh red chilies (if using), mushrooms and fresh basil as indicated in the ‘ingredients’ section.
Creamy Miso Mushroom Chicken Udon Noodles:
- Make the blended silken tofu sauce: Drain the liquid from the block of silken tofu. Combine the tofu, white miso paste, sea salt, black pepper, dried thyme, Italian seasoning, crushed red pepper flakes, ground cayenne, soy sauce and sesame oil in a small blender. Blend until smooth and creamy. Set aside for later.
- Cook the noodles: Bring a pot of water to a boil. Once rapidly boiling, lower the heat and add the udon noodle cakes. Use tongs to gently shake the noodle cakes until the strands loosen and soften – about 1 minute. (If using fresh udon, vacuum sealed packs or dried udon noodles, cook according to package instructions.) Reserve half a cup of noodle cooking water, then drain into a colander and set aside.
- Cook the chicken: Heat 1 teaspoon of extra virgin oil in a medium deep edged skillet or sauté pan over medium-high heat. Add the ground chicken and season with Cajun seasoning, sea salt and black pepper. Cook for 2 minutes, breaking up the clumps with your spatula, until just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: Melt 1 tablespoon of unsalted butter in the same pan over medium-high heat. Add the shallots garlic and red chilies and sauté for 1 minute until softened and fragrant.
- Add the mushrooms and soy sauce: Add the sliced shiitake mushrooms and 1 teaspoon low sodium light soy sauce. Sauté for 2-3 minutes, adding a splash of water if it looks dry, until the mushrooms have softened.
- Add the spinach, noodles and chicken: Add the baby spinach, cooked udon noodles and chicken. Mix well to combine until the spinach has just started to wilt.
- Add the cheese and silken tofu sauce: Add the freshly grated Parmigiano Reggiano cheese and pour in the blended silken tofu sauce. Mix well to combine until everything is evenly coated in the sauce. If the sauce thickens too much, add a splash of noodle cooking water and mix until your desired consistency is achieved. Remove from heat. Stir through basil and lemon juice: Stir through most of the sliced fresh basil and lemon juice.
- Serve: Divide evenly onto two plates. Garnish with the reserved basil and serve immediately.
Notes
- Fresh Red Chilies. Use more or less chilies based on your heat level preference. Leave them out completely for a milder dish. Same for the crushed red pepper flakes and ground cayenne.
- Storing and reheating. Store leftovers in a sealed airtight container in the fridge for up to 3-4 days. Reheat in the microwave on high for 2-3 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop over medium-high heat. Add a splash of water or to help loosen up the sauce if needed.
- Be sure to check out the full article for more ideas, substitutions, and tips on customizing this recipe!
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 684
- Sugar: 4.5g
- Sodium: 1241.4mg
- Fat: 24.3
- Saturated Fat: 8.5g
- Unsaturated Fat: 15.4g
- Trans Fat: 0.4g
- Carbohydrates: 73.1g
- Fiber: 5.9g
- Protein: 44.6
- Cholesterol: 88.8mg
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If you love creamy miso mushroom sauce, try my Creamy Miso Pasta with Shrimp or Creamy Mushroom Udon with Chicken next!
Cook’s Tips and Variations
- Drain the tofu well. Tofu tastes great, but the water in the carton…not so much! Drain off as much of the liquid from the carton to prevent having its flavor be prominent in the blended tofu sauce.
- Adjust the spice level to your preference. Use more or less fresh red chilies, ground cayenne and crushed red pepper chili flakes to tailor this dish to your heat level preference. You can leave them all out for a milder flavor.
- Not a fan of chicken? Lean ground pork, ground Italian sausage, lean ground turkey or ground beef would all work! You could also use shrimp instead.
- Use frozen sanuki udon noodles. They and vacuum sealed packs of udon have the best texture and are firm and bouncy. I also love the frozen ones because they are slippery and smooth. Other varieties like Inaniwa udon noodles are thin and silky but just not as bouncy. Frozen udon noodles are worth making a trip to your local Asian supermarket.
- Add a splash of noodle cooking water. Over heat and in the pan, the sauce may look too thin and liquidy. However, once you remove the pan from the heat, it will settle and cling to the noodles. I always add some noodle cooking water to ensure that that there’s plenty of sauce, especially when saving leftovers in the fridge.
Dietary Modifications
- Make it vegan. Use a plant-based ground meat substitute or more mushrooms instead of chicken. Also, double check to make sure your white miso paste is vegan – some brands contain dashi, which is fish stock.
- Make it gluten-free. Make it gluten-free. Use tamari or coconut aminos instead of soy sauce and any gluten-free noodles of your choice. You can also use gluten-free pasta instead.
How to Make Creamy Miso Mushroom Udon with Silken Tofu Sauce – Step-by-Step
Add tofu, miso paste, seasonings, soy sauce and sesame oil to a blender and blend until smooth and creamy (image 1 and image 2). A mini blender like a Ninja Blast is great for this as it’s the perfect size. Next, cook the udon noodles in a pot of boiling water. Reserve some of the noodle cooking water in a cup, then drain into a colander (image 3).
In a separate pan, add the lean ground chicken, Cajun seasoning, salt and pepper. Cook for a few minutes, breaking up the clumps, until just cooked through (image 4). Transfer to a bowl and set aside.
In the same pan, melt the butter and sauté the aromatics until fragrant (image 5). Add the sliced mushrooms and cook, adding a splash of water if the pan looks dry, until softened (image 6).
Add the baby spinach, cooked udon noodles, and chicken (image 7) and mix well to combine until the spinach starts to wilt. Stir in the creamy miso tofu sauce and parmigiano Reggiano cheese, adding a splash of noodle cooking water, until everything is evenly coated (image 8). Switch off the heat and stir through most of the sliced fresh basil and lemon juice (image 9).
Divide evenly onto plates and garnish with the reserved basil. Then enjoy!
Storing and Reheating Leftovers
- Storing: While these creamy mushroom chicken udon noodles taste best when freshly cooked, leftovers can be stored in a sealed airtight container in the fridge for 3-4 days.
- Reheating: Reheat in the microwave on high for 2-3 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop. You may need to add a splash of water to help loosen up the sauce.
FAQs
Silken tofu (soft tofu) blends up easily and makes a lovely, silky and smooth tofu sauce. Medium or firm tofu should work too and might simply result in a slightly thicker sauce, which you can loosen up in the pan with a splash of noodle cooking water if needed.
Try my Creamy Kimchi Chicken Udon Noodles and Creamy Mapo Tofu Udon Noodles! They both are also made with a blended silken tofu sauce. Silken tofu sauce can also be used to make a creamy sauce for pasta dishes, in smoothies to thicken them up, and high protein desserts like chocolate mousse.
Yes! If dining with children or you’re simply not a big fan of spicy flavors, leave out the chili flakes, ground cayenne and fresh red chilies. You can also swap the Cajun seasoning for a milder seasoning blend like lemon pepper, McCormick’s rotisserie chicken seasoning, or just add a little more salt and pepper instead.
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