Pasta · ALWAYS FREE
Hand-cut udon in mushroom broth
Thick homemade egg-free wheat noodles in a mushroom, ginger and scallion broth.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Dissolve salt in the measured dough water. Mix into flour until shaggy, press together, cover and rest for 30 minutes. Knead firmly by hand for 10–12 minutes, folding and pressing until smoother; pause briefly if stiff. Cover airtight and rest for 2 hours at room temperature, up to 3 hours in a cold room.
- Use the measured cornstarch to dust the board and dough. Roll into a sheet about 1/8 inch (3 mm) thick, dust and fold loosely in thirds. Cut into 1/8-inch (3 mm) strips and unfold immediately. Use the remaining dusting starch to separate strands; do not add unmeasured flour.
- Warm sesame oil in a saucepan and cook mushrooms for 8–10 minutes until softened. Add ginger and the white parts of scallions for 1 minute, then broth and soy sauce. Simmer gently for 10 minutes.
- Boil noodles in two batches in a large pot of unsalted water for 10–15 minutes, stirring gently at first, until chewy but without a raw floury center. Drain and rinse briefly under cold water, then add to the simmering broth and heat through. Divide all noodles, broth and mushrooms among four bowls and add the green scallion tops. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C). Total time allows a 2-hour main rest; a cold-room rest adds about 1 hour.
Estimated nutrition
Per serving · 1 of 4- Calories
- 467 kcal
- Protein
- 15.4 g
- Total carbohydrate
- 89.3 g
- Total fat
- 5.4 g
- Total sugars
- 4.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All broth, mushrooms, soy sauce and sesame oil served. Noodle boiling/rinsing losses are unmeasured, so this is an ingredient-input estimate. Choose vegan broth without animal ingredients. Contains wheat, soy and sesame.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Hand-cut udon in mushroom broth: all-purpose flour (wheat); water; salt; cornstarch; raw white mushrooms; vegetable broth; reduced-sodium soy sauce made with soy and wheat; fresh peeled ginger; scallions; sesame oil. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Hand-cut udon in mushroom broth: all-purpose flour (wheat); water; salt; cornstarch; raw white mushrooms; vegetable broth; reduced-sodium soy sauce made with soy and wheat; fresh peeled ginger; scallions; sesame oil. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Hand-cut udon in mushroom broth: all-purpose flour (wheat); water; salt; cornstarch; raw white mushrooms; vegetable broth; reduced-sodium soy sauce made with soy and wheat; fresh peeled ginger; scallions; sesame oil. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
