Drunken Mushroom Soup with Udon Noodles and Toasted Cashews

Drunken Mushroom Soup with Udon Noodles and Toasted Cashews

This recipe does have 1 t. of sesame oil in it. It is strictly for flavor. You could leave it out, but it would taste quite different, believe it or not.
Course: Dinner, Lunch
Cuisine: Asian
Keyword: Drunken Mushroom Soup
Servings: 4
Author: Mrs. Plant


  • 8 oz Udon or brown rice ramen noodles cooked per package instructions
  • 24 oz Baby Bella/Cremini mushrooms sliced thinly
  • 2 shallots minced (or use green onions (white part only), if you prefer)
  • 4 cloves garlic minced
  • 2 t grated fresh ginger
  • 7 cups vegetable broth
  • 1 T rice vinegar
  • 1 t toasted sesame oil for flavor
  • salt to taste
  • 1/4-1/2 cup cashews toasted and roughly chopped
  • chopped green onions to garnish
  • baby spinach or other chopped greens (optional)


  • Cook shallots and mushrooms in a stock/large soup pot on high until soft and lightly browned. Add garlic and ginger; cook for 5 more minutes.
  • Add broth and bring to a boil. Reduce heat to LOW, cover, and simmer for 30 minutes.
  • Cook noodles per package instructions. Drain and set aside.
  • Turn off the heat for the soup pot and stir in vinegar and sesame oil. Season to taste with salt. Add a dash of black or cayenne pepper, if you desire.
  • Add greens, if desired. Let them wilt for about 2-3 minutes.
  • Place a serving of noodles into each bowl. Pour soup over the noodles. Garnish with toasted cashews and chopped green onion. Serve immediately.


Adapted from Chloe’s Kitchen

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