Free Shipping on All Orders in the Contiguous USA (minimum order of $25 to qualify)

Japanese Udon Noodles with Shimeji (Beech) Mushrooms

This is a quick yummy recipe to get some mushroom deliciousness and a happy tummy!  In the USA, shimeji are known as Beech mushrooms because they like to grow on beech trees. 

Serves 2


8 ounces dried Japanese udon noodles (or substitute with your favorite noodle such as spaghetti)

2 tbsp ghee (or olive oil)

2 garlic cloves, minced

6-8 ounces of shimeji mushrooms

2 tbsp soy sauce

2 teaspoons white miso paste

Salt and pepper to taste

1 tbsp finely minced parsley

Follow the package instructions to cook the noodles you prefer.  Alternatively, you can use a packaged noodle bowl to easily make 1 portion of udon noodles at a time.  For this recipe, you'd need 2 noodle bowls if you are preparing your noodles this way. 

While your noodles are cooking, prepare the shimeji mushrooms by removing the hard base of the mushroom and any debris that may be stuck to them.  Most of the stem should be a soft texture and good for eating.  Heat the oil in a skillet over low heat.  Add the garlic and cook it for 1 minute.  Turn up the heat to medium-high and add the mushrooms.  Saute' them 5 to 10 minutes, stirring frequently until they are soft.

Add 1/2 cup of cooking water from the noodles, the soy sauce, and the miso paste to the mushrooms.  Stir until the miso is thoroughly dissolved.  Flavor with salt and pepper to taste and bring the sauce to a simmer.

Drain the noodles and mix them together with the sauce.  Coat the noodles evenly and garnish with chopped parsley.

Check out our collection of awesome mushroom recipes.

Leave a comment

Please note, comments must be approved before they are published