Creamy Miso Udon (Print View)
Thick udon noodles in a rich, savory miso cream sauce with vegetables.
# What You'll Need:
→ Noodles
01 - 7 oz fresh or frozen udon noodles
→ Vegetables
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 small onion, thinly sliced
04 - 1 cup shiitake mushrooms, sliced
05 - 1/2 cup baby spinach leaves
→ Sauce
06 - 2 tablespoons white miso paste
07 - 2 teaspoons soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon grated ginger
10 - 1 clove garlic, minced
11 - 3/4 cup heavy cream (or plant-based cream for vegan option)
12 - 1/4 cup water
→ Garnish
13 - 1 tablespoon sliced green onions
14 - 1 teaspoon toasted sesame seeds
15 - Chili flakes (optional)
# How to Make:
01 - Cook the udon noodles according to package instructions until al dente. Drain thoroughly and set aside, keeping warm.
02 - Heat neutral oil in a large skillet over medium heat. Add sliced onion and cook for 2 minutes until translucent and softened.
03 - Add sliced shiitake mushrooms to the skillet. Sauté for 3 to 4 minutes until tender and lightly browned.
04 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - In a mixing bowl, whisk together white miso paste, soy sauce, sesame oil, heavy cream, and water until completely smooth and well incorporated.
06 - Pour the sauce mixture into the skillet with the vegetables. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring frequently until slightly thickened.
07 - Add cooked udon noodles and baby spinach to the skillet. Toss everything together using tongs until noodles are thoroughly coated and spinach is wilted.
08 - Taste the dish and adjust seasoning if needed. Serve immediately in bowls, garnished with sliced green onions, toasted sesame seeds, and chili flakes if desired.
# Expert Suggestions:
01 -
- The miso cream sauce creates this incredibly silky coating that clings to every single noodle.
- It comes together in under 30 minutes but tastes like something from a proper Japanese restaurant.
02 -
- The sauce thickens quickly once it hits the heat so have your noodles ready before you add it to the pan.
- White miso is milder than red or yellow miso which is why it works so beautifully in a cream sauce.
03 -
- Whisk your miso paste with a little warm water first if it seems too thick to incorporate smoothly.
- Keep the heat at medium once the cream goes in or the sauce might separate.