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Creamy Mushroom Udon Noodles (Silken Tofu Sauce)

Fork in a plate with creamy mushroom udon noodles with ground chicken, mushrooms and blended 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!

Ingredients

Scale

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:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Divide evenly onto two plates. Garnish with the reserved basil and serve immediately. 

Equipment

Notes

  1. 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.
  2. 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.
  3. Be sure to check out the full article for more ideas, substitutions, and tips on customizing this recipe!

Nutrition

Find it online: https://thatspicychick.com/creamy-mushroom-udon-noodles-silken-tofu-sauce/