Creamy Coconut Udon with Mushroom is the kind of dish that brings instant comfort — rich, savory, and deeply satisfying without being heavy. This one-pan wonder layers umami-rich mushrooms, fragrant garlic and ginger, and a hint of miso into a silky coconut broth that wraps around tender udon noodles. It’s finished with bright lime and wilted spinach for balance, making each bowl feel vibrant, comforting, and complete.
Beyond its bold flavors and creamy texture, this dish offers plenty of feel-good benefits. Coconut milk provides nourishing fats and antioxidants, miso supports gut health with natural probiotics, and mushrooms deliver important vitamins and minerals like B12, selenium, and potassium. The option to use crispy tofu or chicken allows for flexibility based on your preferences or what you have on hand — both bring a satisfying protein boost to the dish.
Whether you’re winding down after a busy day or looking for an easy meal, this recipe checks all the boxes. It’s quick to prepare, full of flavor, and made with ingredients that nourish and restore. Keep reading for the full recipe, step-by-step prep, and a bonus Paleo Asian-Inspired Recipe Pack to keep your menu inspired all week long.
Recipe
Serves 3
Ingredients:
10.6 oz. (300g) block of firm tofu, drained & cut into bite-sized pieces (or 1 lb. (454g) chicken breast or thighs, diced)
3 shallots, finely sliced
2 garlic cloves, crushed or grated
¾ inch (2cm) piece ginger, peeled & grated
7 oz. (200g) mushrooms, sliced
3 tbsp. brown rice miso paste
14 fl oz. (400ml) coconut milk, lite
1 pt. (500ml) hot vegetable stock
3.5 oz. (100g) dry udon rice noodles
5 oz. (150g) baby spinach, roughly chopped
1-2 limes, zested & juiced
2 tbsp. olive oil, divided
Salt and pepper to taste
How to Prepare
Prepare the protein:
For tofu: Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the tofu and cook for 10-12 minutes, turning occasionally, until golden and crispy. Set aside on kitchen paper.
For chicken: Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 8-10 minutes until golden and cooked through. Set aside.
Prepare the base:
In a large wok, heat another 1 tbsp. olive oil over medium-high heat. Add the shallots, garlic, ginger, and mushrooms, cooking for 8-10 minutes until soft and fragrant.
Make the broth:
Stir in the miso paste, coconut milk, and vegetable stock. Bring to a boil, then add the udon noodles. Cover and cook for 8-10 minutes, or until the noodles are tender.
Finish the dish:
Add the spinach and your choice of tofu or chicken to the pan. Stir through and divide the mixture between bowls.
Garnish and serve:
Garnish with lime juice, zest, and season with salt and pepper to taste. Serve warm and enjoy!
