Cold Udon Noodles in a Soy Broth with King Mushrooms

Dinner, Soups, Vegetarian

Cold Udon Noodles in a Soy Broth with King Mushrooms

I’m about to say something incredibly controversial. Are you ready?

Pumpkin spice lattes are fucking gross. They taste like chemicals. They taste like fake syrup. They taste like fake pumpkin. And while they usually don’t make me all that mad, they’re kinda irking me right now because it’s hot in Los Angeles and I’m sort of not ready for fall just yet. Too much pumpkin spice latte advertisement–calm down!!!

Cold Udon Noodles in a Soy Broth with King Mushrooms

(If you like pumpkin lattes just know that we are still friends. I like you.)

During this strange seasonal transitional period, I like to make things that are flexible in terms of time spent in the kitchen and actual temperature. This soup is cold. The broth is cold, the noodles are cold, but if you’re feeling a bit chilly or want to make this in a few months, then eat it warm! It’s delightful piping hot.

Cold Udon Noodles in a Soy Broth with King Mushrooms

The ingredients are very flexible.

I took a trip to the Japanese market downtown and picked up frozen udon noodles. I wanted the thick ones that mimic the noodles I get at this restaurant I love going to. I like to sit in the window and watch the man roll out the dough, moving it around every so often until he reaches the perfect thickness. I could watch his do this all day long.

If you can’t find the frozen noodles, then feel free to use the dried. Soba would work well, too.

Cold Udon Noodles in a Soy Broth with King Mushrooms

Cold Udon Noodles in a Soy Broth with King Mushrooms

Cold Udon Noodles in a Soy Broth with King Mushrooms

I put king mushrooms in this soup. I scored them on both sides of their stem so they’d cook all the way through. And then they were sautéed in a bit of sesame oil. If you can’t find king mushrooms or enoki, then sautéed shiitakes or creminis will work too!

That egg is glorious and only took me and Billy a million times to get right but we finally did and it was totally worth it. We ate this in our typical working fashion: standing up in the kitchen while sweating profusely. Hopefully when you make it/eat it, the scene will be a bit more glamorous.

Cold Udon Noodles in a Soy Broth with King Mushrooms

Cold Udon Noodles in a Soy Broth with King Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: Serves 4

Cold Udon Noodles in a Soy Broth with King Mushrooms

Ingredients

  • 5-inch knob of ginger, peeled and thinly sliced into coins
  • 2 garlic cloves of garlic, peeled and smashed
  • 4 cups filtered water
  • 1/2 cup low-sodium shoyu or regular soy sauce
  • 2 bricks of frozen udon noodles or 5 ounces dried udon noodles
  • 4 king mushrooms, halved lengthwise and scored on each side of the stem
  • 2 large eggs
  • 1 green onion, thinly sliced on the diagonal
  • 2 teaspoons sesame seeds (I used black and white sesame seeds)

Directions

  1. To cook the broth: To a medium pot, add the ginger, garlic and water. Set the pot over medium high heat and bring to a light boil. Once it reaches a boil, immediately turn down the heat to a simmer and cook for 10 minutes. The water should be fragrant. Turn off the heat and pour in the soy sauce and give it a good mix. I ended up fishing out the ginger and garlic but you don’t have to. Allow the soup to cool to room temperature and then transfer it to the fridge to chill completely, about 1 hour.
  2. To cook the noodles: While the broth is chilling, you can prep all of the other ingredients. Bring a medium pot filled with water to a light boil. Drop the frozen udon noodles in the water and allow them to boil for about a minute. Drain the noodles and then immediately run cold water over them to stop the cooking. Toss the noodles with a teeny bit of olive oil or sesame oil (this will avoid them from sticking to one another).Transfer the noodles to the fridge to cool. If you’re using dried noodles, cook them according to taste. I always find that the packages recommend a bit longer than they should be cooked, hence the recommendation of cooking them to taste.
  3. To cook the mushrooms: Heat a teaspoon or two of sesame oil (you can use olive oil too) in a small sauté pan. When the oil is hot, add the mushrooms and sprinkle them with a bit of salt; cook on both sides for a few minutes. Turn the heat down to low and cook for a minute or two longer, until the mushrooms are tender.
  4. To cook the egg: Bring a medium saucepan filled with water to a boil. Once the water hits a boil, drop the eggs into the water and immediately turn off the flame and cover the pan. Set your timer to 9 minutes. I found that 9 minutes was perfect for the results you see pictured. Run the eggs under lukewarm water and peel them. Slice 'em in half with a sharp knife.
  5. To assemble: Divide the noodles amongst bowl and pour in the cold broth. Divide the mushrooms and eggs amongst bowls. Garnish with slivers of green onion and a sprinkling of sesame seeds.

Notes

Make ahead: This is a really good dish to make ahead. Make all of the parts and stick them in the fridge. Assemble hours or days after. Everything, separately, will last for up to 3 days.

http://www.acozykitchen.com/cold-udon-noodles/

Adapted from Bon Appetit

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22 Comments

  • Reply DessertForTwo August 31, 2015 at 5:29 am

    Preach, sistah! PSLs are grosssssssss. I like a homemade one because I tell myself I’m eating a vegetable in the morning. But the one at le Starbucks is just le gross. No pumpkin. All chemicals.
    These king mushrooms are sexy!

  • Reply Allyn August 31, 2015 at 5:43 am

    As a former Starbucks barista… I agree. And that shit stains. I do, however, like a latte that has some of those spices in the fall, but it really needs to be chilly outside. As much as I fucking hate how long winter is here in the midwest (and the fact that this will be my second winter in the midwest.. how? why?), I live for fall. The best.
    Also the best? Those frozen udon. I *might* have eaten two bricks for lunch the other day, doused in a sesame/tahini/kimchi situation. No shame. My favorite noodle texture ever.
    Definitely will be eating these hot in the next few months!

    • Adrianna Adarme
      Reply Adrianna Adarme August 31, 2015 at 10:36 am

      Ewwww. Oh I’m so down with a chai latte but made the real way. AND I LOVE FALL TOO.

      It is definitely my favorite noodle texture too. So chewy!

  • Reply Cristina @ I Say Nomato August 31, 2015 at 9:23 am

    THANK YOU! Ughhh pumpkin spice lattes are the worst. So gross. I’d rather have like… actual pie. Or this soup – it looks so delicious! I don’t think I’ve ever had king mushrooms, but I will have to try for sure.

    • Adrianna Adarme
      Reply Adrianna Adarme August 31, 2015 at 10:35 am

      Pumpkin pie and all other pumpkin spice things are cool with me as long as there is real pumpkin involved!

  • Reply Kelly August 31, 2015 at 9:40 am

    Love that this post comes out guns a-blazin’. That pumpkin shit is foul.
    But as a tea drinker, I’m pretty biased anyway.

    • Adrianna Adarme
      Reply Adrianna Adarme August 31, 2015 at 10:35 am

      Sometimes you gotta start Monday like that you know? Haha.

  • Reply cynthia August 31, 2015 at 9:59 am

    I LOVE THIS. Totally glorious in every way.

  • Reply Michelle August 31, 2015 at 11:12 am

    My. Freaking. Hero.

    Those mushrooms are so awesome. I don’t think I’ve seen them in person before.

  • Reply Asata August 31, 2015 at 11:22 am

    Gorgeous soup. And yes fake pumpkin plates are horrid. Fake pumpkin anything is horrid.

  • Reply Jillian L August 31, 2015 at 11:32 am

    Dude. I am totally with you. Pumpkin spice lattes are disgusting!

  • Reply Megan August 31, 2015 at 11:32 am

    I read that Starbucks is going to be putting actual pumpkin in their lattes now!!! I’m sure there will still be some sort of sugary syrup in there, but no more fake pumpkin crap. 🙂

  • Reply Amber | Loves Food, Loves to Eat August 31, 2015 at 12:37 pm

    Homemade pumpkin spice lattes!!!! (but, in October).

  • Reply Gaby Dalkin August 31, 2015 at 5:41 pm

    this. is. the. best. hear, hear to the pumpkin spice latte rant! I agree, sister! Also, thank you for recipes that help make this transition easier!

  • Reply Chrissy August 31, 2015 at 7:56 pm

    PREACH! They are nasty. If I’m going to make something pumpkin tasting at home, I just throw pumpkin pie spice in my coffee grounds before I brew. That’s just enough!

  • Reply Laura (Blogging Over Thyme) August 31, 2015 at 10:50 pm

    totally feel you on the PSL hatred. i have never had a REALLY good one. and i’m not sure if i care? honestly, the pumpkin thing that disturbs me most is pumpkin spice hummus. i can’t even DEAL.

    also, as soon as i find king mushrooms and frozen udon noodles (need to take a trip to china town!), i’m making this!

  • Reply Jj September 2, 2015 at 2:38 pm

    Yeah, I hate it when “fall” rolls around and everything is pumpkin. It’s still 90s in the NW Florida Gulf Coast – so, not. fall.
    And even if it was fall, pumpkin added to everything is just stupid.

  • Reply Michael September 9, 2015 at 3:50 pm

    So I’ve been coming here for 2 years now, and that second sentence is probably why I’m going to buy the cozy kitchen cookbook, damn!

  • Reply Alice September 10, 2015 at 1:42 pm

    Thank you for speaking the truth about the pumpkin spice madness! I’ve loved your blog but now I love it more!

    • Adrianna Adarme
      Reply Adrianna Adarme September 10, 2015 at 3:04 pm

      Hahaha. I swear people love when I’m negative. IT WARMS MY HEART!

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