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Vegan Mentaiko Udon

This creamy, umami udon with vegan 'mentaiko' and pan roasted shimeji mushrooms is satisfying, packed with flavour and can be made in under 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: mentaiko, seafood, udon
Servings: 2

Ingredients

Creamy Udon

  • 2 packs frozen or fresh udon
  • 2 tbsp vegan mentaiko
  • 2 tbsp vegan cream
  • 1 tbsp vegan butter
  • 1 tbsp vegan mayo
  • 1 tbsp nutritional yeast
  • 1 tbsp sake
  • 1 tbsp light soy sauce
  • 1 tsp mushroom seasoning
  • 1/4 cup broth
  • 1 tsp hot bean paste
  • 1 cup shimeji mushrooms

Vegan Mentaiko

  • 1/2 cup amaranth
  • 1.5 cups water
  • 1 tsp soy sauce
  • 1 tsp sake
  • 1 slice kelp
  • 3 medium ume plums chopped

Garnish

  • toasted sesame seeds
  • green part of scallions
  • marinated ginger

Instructions

  • Boil amaranth with all the ingredients for about 20 minutes. Take out the kelp and drain the broth from the cooked amaranth. Set aside.
  • Bring a pot of water to a boil. Add the udon noodles and cook according to the package instructions. Or soak them until they separate. Drain and rinse with cold water to stop the cooking process.
  • Heat a little oil in a pan over medium heat and sauté the mushrooms until they are golden, about 3-4 minutes. Season with 1/2 tbsp soy sauce.
  • Remove the mushrooms. Add vegan butter, cream, mayo, nutritional yeast, soy sauce, sake, hot bean paste and mushroom seasoning. Mix well.
  • Add the amaranth (vegan mentaiko) broth. Season with salt if required. Mix well then add in the vegan mentaiko. Simmer for a minute.
  • Add in cooked udon noodles and mix well. Serve on a plate and spoon over the mentaiko sauce. Garnish with panroasted mushrooms, toasted sesame seeds, scallions and ginger. Enjoy!