Soup of mushrooms Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Soup of mushrooms Also known as kinokoudon.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about kinokoudon
The udon is a traditional Japanese dish based on wheat pasta, known as udon, and can be served in various ways. One of the most popular variations is the udon soup with mushroom, known as mushroom udon noodle soup.
This soup consists of a tasty bouillon, made from kombu (a marine algae) and beautiful (a dried fish), which is combined with cooked udon pasta and varied mushrooms, such as shiitake, shimeji and enoki.
The result is a comfy and comforting soup, perfect for the cooler days. Udon has a softer and more elastic texture compared to other types of pasta, which makes it ideal to be consumed in soups.
In addition to being a delicious meal, mushroom udon noodle soup is also quite nutritious. Udon pasta is a source of complex carbohydrates, which provide energy to the body gradually. Mushrooms are rich in vitamins, minerals and antioxidants, which help strengthen the immune system and prevent diseases.
Because it is a very versatile dish, the udon soup with mushrooms can be customized according to the taste of each person. It is possible to add vegetables, meats, seafood and even different sauces to create interesting and tasty variations. In addition, it is a fast cooking dish, which makes it a great choice for the day-to-day.
In short, the mushroom udon noodle soup is a traditional Japanese soup that combines udon pasta with varied mushrooms in a tasty bouillon. In addition to being delicious, it is a nutritious and versatile meal, and can be customized according to the taste of each one. Experience this Japanese delicacies and delight yourself with its unique texture and taste.

Origin and history of Sopa de macarrão de cogumelo
The dish Mushroom udon noodle soup originates in Japanese cuisine and is a type of soup made with udon pasta and mushrooms. Udon is a type of thick and soft Japanese pasta, made with wheat flour, water and salt. The mushrooms, in turn, are a widely used ingredient in Japanese cuisine, both for their abundance in the country and for their nutritional benefits.
The history of the dish dates back to the Edo period (1603-1868), when the udon was introduced to Japan by the Chinese. Initially, it was considered a luxury food, consumed only by the noble class. Over time, the udon became popular and became a basic food in the Japanese diet.
The mushrooms were consumed by the Japanese since antiquity, but it was only in the 19th century that they became a common ingredient in the country's cuisine.With the growing demand for healthier and nutritious foods, mushrooms became a popular option to complement Japanese dishes, including the udon noodle soup.
Today, the Mushroom udon noodle soup is a very appreciated dish in Japan and other countries, with variations and adaptations according to each region. In addition to mushrooms, it can contain other ingredients such as tofu, vegetables and fish or meat bouillon. It is a light, healthy and reassuring meal option, perfect for cold days or when you want something tasty and nutritious.
About the recipe
- Name of the plate: Soup of mushrooms
- Name of the dish in English: Mushroom udon noodle soup
- Name of the plate in Japanese: きのこうどん
- Name of the Romanian dish: kinokoudon
Information about preparation
- Time to prepare: 5 minutes
- Time of Cooking: 15 minutes
- Difficulty: SIMPLE
- It suits: 4 people
- Occasions: Autumn, winter, main meals, soups
Ingredients – Ingredients
Check out the necessary and optional ingredients Soup of mushroomsIt makes sense to improvise
- 200g of udon pasta
- 200g of fresh enoki mushrooms
- 20g of Kikurage (wood ear fungus)
- 1 piece of marine alga kombu
- 200g of spinach
- 2 tablespoons of soy sauce
- 1 tablespoon of Mirin
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Soup of mushrooms. Follow the instructions below in the preparation mode or step by step.
How to Prepare Fruit Soup:
Prepare the hot soup:
- Put 20g of Kikurage mushrooms and a piece of Kombu algae in a pot.
- Cover with a liter of water and let it boil.
- Remove from the fire and let it rest for 10 minutes.
- Remove the Kikurage mushrooms and the Kombu piece and reserve.
Add the other ingredients to the heat:
- Bring the bulk back to the fire and add 2 tablespoons of soy sauce and 1 tablespoon of mirin.
- Add 100g of enoki mushrooms and 200g of Udon pasta.
- Cook for 4 minutes and add 200g of spinach.
- Cook for 1 minute and remove from the fire.
Serve and enjoy:
- Remove the hardest stems from the Kikurage mushrooms.
- Cut the Kombu piece into pieces and add it all to the pot.
- Heat for a few minutes and serve.
Tips:
- If you do not find enoki mushrooms, replace them with shiitake, chestnut or any other fresh mushroom of your preference.
- For a more intense taste, you can add crushed onions or roasted ginger to the soup before serving.